Pinsa Romana with Calabrian Peperoncini, Fior di Latte, Mushrooms
Make an authentic Pinsa Romana pizza at home with this bold and flavour‑packed recipe featuring creamy fior di latte mozzarella, earthy mushrooms, and spicy Calabrian peperoncini - a classic combination inspired by the vibrant chilli peppers of southern Italy. Pinsa Romana is a Roman‑style flatbread known for its light, airy texture and crisp edges, making it a fantastic base for bold toppings and simple ingredients that highlight Italian flavours.
This recipe shows you how to take pre‑made Pinsa Romana bases and transform them into a delicious, restaurant‑quality pizza with just a few high‑quality ingredients and a hot home oven. It’s perfect for anyone looking for easy pizza ideas, Italian pizza recipes at home, or delicious ways to enjoy authentic Italian pizza toppings like mushrooms, chilli peppers, fresh basil and Grana Padano.
Serve this pizza with a crisp salad or as part of a relaxed pizza night - it’s a crowd‑pleaser that celebrates the spicy heat of Calabrian peppers and the smooth melt of creamy fior di latte cheese.
Servings 3 | Cook Time: 15 mins | Prep Time: 10 mins
Ingredients
2 x Pinsa Romana Bases
2 x tablespoons of Chopped Calabrian Peperoncini
1 x Can Mutti Polpa Tomatoes
A good pinch of Sea Salt
A few drizzles of Extra Virgin Olive Oil
½ teaspoon Dried Oregano
1 Brue Valley Fior di Latte Mozzarella, sliced into rounds
100g Chestnut Mushrooms, sliced and pan fried
A grating of Grana Padano
Fresh basil, torn up
Fresh rocket to garnish
Find all the bases and toppings you need for this recipe in our Pizza Bases & Toppings Collection.
Instructions
1. Defrost the Pinsa Romana for 60 minutes at room temperature
2. Pre-heat your oven to at least 250°C and place a pizza stone or baking tray inside to heat up as well.
3. On a high heat, pan fry the mushrooms in a little oil and then set to one side.
4. Place 2 or 3 tablespoons of Mutti Tomato Polpa on the pizza base, add a good pinch of sea salt, a drizzle of olive oil and spread the tomatoes out across the bases. Leave a gap at the edge.
5. Sprinkle over some dried oregano and arrange a few slices of mozzarella across the base.
6. Scatter over the mushrooms, the fresh basil and using a teaspoon, dot the peperoncini evenly around, if you like it hot, add a bit extra.
7. Give the whole base an extra drizzle of olive oil and a good grating of Grana Padano.
8. Place in the oven on the hot pizza stone or baking tray and cook for around 4-6 minutes.
9. Slice each pizza into pieces and tuck in.
Want to learn more about what makes pinsa so unique? Read our full guide on What is Authentic Pinsa Romana and how is it different from traditional pizza?
Pro Tips for Perfect Pinsa Romana
Cooking pinsa at home is all about managing heat properly. While a standard oven works well, a few extra steps make a big difference:
- Let your pinsa thaw fully before baking, usually about 1 hour.
- Preheat your oven to its highest setting - mine goes up to 280°C.
- Use a baking stone or sturdy metal tray in the oven so the pinsa base cooks on something hot, giving a crisp bottom.
- A light drizzle of olive oil over your toppings right before baking enhances flavour and crunch.
- Finish with a generous sprinkle of Grana Padano, Parmesan, or Pecorino for an extra umami punch.
Serving Suggestions
Drizzle with hot honey and serve with a green salad - classic Caesar salad is really good.
Explore More Pinsa Romana Recipes
Looking for more inspiration? Check out these delicious pinsa Romana recipes:
Pinsa Romana with Artichokes, Burrata Cheese & Toasted Hazelnuts
