Will it be pizza or pinsa?
Enjoy the taste of Italy at home!
A balmy summer evening on the Riviera, a gentle breeze stirring, a delicious glass of red wine in your hand and the smell of freshly baked pizza... or could it be pinsa? Anyone who enjoys Italian food can’t help but notice the increasing popularity of this crispy and fluffy alternative to classic pizza. But what’s the difference between the two? And more importantly, what can you make with these two ready-made bases?
Pizza vs. pinsa – what’s the difference?
At first glance, pizza and pinsa may look alike. Both come with delicious toppings, are baked in a hot oven and taste authentically Italian. However, while pizza dough is usually prepared with Type 0 or 00 flour, pinsa is made using a mixture of wheat flour and other types of flour, giving a particularly light and fluffy texture. Pinsa is left to mature for at least 24 hours. While the base is amazingly crisp on the outside, the inside is wonderfully fluffy – almost like a cross between a pizza and focaccia.
The pinsa and pizza bases sold under our Bella Lucia brand come straight out of southern Italy, where they are made using authentic sourdough and shaped by hand.
Get creative with your toppings! Here are a few inspirational ideas to use for your next pizza:
- Classic Italian: Pizza Margherita
A perfect combination: Spread the pizza base with a mixture of passata, olive oil, oregano, salt and pepper and top with torn pieces of mozzarella. Garnish with fresh basil before serving. Pure deliciousness! - Full-on Mediterranean flavors: pizza with vegetables and feta
Spread the pizza base with crème fraîche or cream cheese. Top with zucchini, bell peppers and olives (or your other favorite vegetables). Crumble feta over the top, drizzle with olive oil and sprinkle with thyme or oregano. Experience the heavenly delicious vegetarian taste! - Delicious seafood: Pizza frutti di mare
Spread the pizza base with passata, drizzle with olive oil and generously scatter garlic on top. Top evenly with assorted seafood (such as shrimp, mussels and squid rings) and a light sprinkling of mozzarella. Season with oregano, salt and pepper. Sprinkle with fresh parsley and a squeeze of lemon juice when you take it out of the oven. Pizza at its best! - Fresh and light: Spinach and ricotta pizza with pine nuts
In a frying pan, lightly sauté some spinach with olive oil and garlic, Spread ricotta over the pizza base and season with salt, pepper and nutmeg. Scatter the spinach over the top and sprinkle with Parmesan cheese and pine nuts. Simply delicious!
