Recipes •

Pinsa sandwich pancetta


  • 30 g sun-dried tomatoes
  • 6 tablespoons hummus
  • 4 tablespoons basil pesto
  • 50 g pancetta
  • 40 g arugula


Bake the pinsa sandwich at 240°C for 5 minutes. Let it cool and cut in half. Spread both sides of the sandwich with hummus. Place rolled arugula drizzled with olive oil on top and sprinkle with pesto. Place sun-dried tomatoes on top, then pancetta.

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