Recipes •

Pinsa asparagus ham


  • 80 g asparagus
  • 50 g bone-in ham
  • 2 burratas
  • 150 g grated pecorino cheese
  • 6 quarters sun-dried tomatoes


Rinse thin green asparagus. If thick, peel and cut into thin slices. Mix burrata with pecorino until creamy, season with white pepper. Grease the pinsa with half of the pecorino cream, spread ham on top, place asparagus and half of the sun-dried tomatoes. Bake at 240°C for 6 minutes. Drizzle with the remaining pecorino cream.

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