Pinsa with 'nduja, stracciatella, and pineapple
Pineapple pizza? We're not shy about it! Today, we're sharing a recipe for pinsa with 'nduja, stracciatella, and pineapple, a creative and delicious dish perfect for a different aperitif, combining sweet notes with savory and spicy ones.
Ingredients · Servings 4 people
- 1 pint of 250 g
- 100 g of 'nduia
- 100 g stracciatella
- 1 pineapple
- extra virgin olive oil
- baby
Method · 25 min
- For the pinsa with 'nduja, stracciatella, and pineapple recipe, heat the pinsa in the oven at 220°C for 5-6 minutes.
- Cut the pineapple into 5 mm thick slices, remove the core, and grill them on both sides until caramelized.
- Briefly brown the 'nduja in a non-stick pan without fat, breaking it up a little.
- Fill the pinsa with stracciatella flakes, 'nduja pieces, and roasted pineapple slices. Finish with a drizzle of oil and pepper.
- Wine pairing: Choose a wine that, like the recipes, combines sweet notes with acidic and savory ones. A Valdobbiadene Prosecco Extra Dry is perfect: fragrant, lively, and balanced. We like Strada di Guia 109 by Foss Marai for its distinctive acacia and apple aromas and clean, smooth flavor. €14, fossmarai.com