There’s no better way to appreciate the fall weather than using fresh, seasonal ingredients in your cooking. Now that pomegranates and pumpkins are ready for harvest, we’ve carefully crafted an autumn-inspired pinsa recipe that complements both ingredients perfectly.
First, evenly spread your par-baked pinsa crust with pumpkin sauce. Add fresh mozzarella on top, pop in the oven for just a few minutes, and remove once the crust is golden-brown and the mozzarella is melted to perfection.
On top, gently place a few slices of speck—a thinly sliced, lightly-smoked ham laced with spices such as juniper and bay leaves. Finish off with crumbled gorgonzola and a sprinkle of pomegranate seeds.
Indulge in this decadent pinsa dish that dances with sweet, spiced, and savory fall flavors—best enjoyed with the people you love.
On behalf of the Pinsa Romana America family, we wish you a happy fall season, full of good food and good company. Buon Appetito!