Oven dishes
Pinsa with burrata, pepperoni and salami
For me, this Pinsa is the perfect mix of quick and still special. Burrata brings creaminess, pepperoni a little spiciness and the salami just the savory depth that makes an uncomplicated evening really good.
Timing
- Preparation: approx. 10 minutes
- Baking time: approx. 10-12 minutes
- Total: approx. 20 minutes
Estimated nutrition
per serving · Calculated for 2 servings.
- Energy
- ≈ 1155 kcal
- Protein
- ≈ 38.9 g
- Carbohydrates
- ≈ 128.5 g
- Fat
- ≈ 50.5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 pepper, cut into strips · ≈ 150.0 g
- 1 small red onion, cut into thin rings · ≈ 100.0 g
- 1 tbsp olive oil · ≈ 13.65 g
- 2 pinsa bases, pre-baked · ≈ 460 g
- 1 scoop of burrata · ≈ 125.0 g
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 2 pinsa bases, pre-baked
- 150 ml pureed tomatoes
- 80-100 g sliced salami
- 1 pepper, cut into strips
- 1 small red onion, cut into thin rings
- 1 scoop of burrata
- 1 tbsp olive oil
- Salt
- pepper
- Oregano or Italian herbs
- optional: some chili oil
Instructions
- Preheat the oven to 220 °C top/bottom heat.
- Spread the pinsa bases with pureed tomatoes and season with salt, pepper and herbs.
- Spread the salami, peppers and onion rings on top.
- Bake the pinsa for 10-12 minutes until the edges are crispy.
- Only after baking put the burrata on top and tear it open slightly.
- Serve with olive oil and a little chili oil if desired.
