A modern take on traditional Roman pinsa, known for its light, airy texture and crisp base.
Topped with delicate slices of ham and finished with Gaia Iluka extra virgin olive oil, this dish is simple yet refined.
Instructions
Bake the pinsa base with tomato sauce and mozzarella until crisp and lightly golden.
Remove from the oven and top with ham and fresh arugula.
Finish with a generous drizzle of olive oil before serving.
Gaia Iluka
Samos, Greece