Discover the bold Mediterranean flavors of this Anchovy & Yellow Pomodorini Pinsa, a Roman-style flatbread topped with anchovies, yellow Pomodorini del Piennolo, and a drizzle of fragrant pesto alla Genovese.
Light, crisp, and packed with flavor, the Anchovy and Yellow Pomodorini Pinsa is a celebration of Mediterranean simplicity. The sweetness of Pomodorini del Piennolo contrasts beautifully with the briny depth of anchovies, while a final drizzle of pesto alla Genovese adds a fresh, aromatic finish. Rustic yet refined, simple yet unforgettable.
Difficulty : easy
Prep time : 5 minutes
Cook time : 8 minutes
Doses for : 2 /4 people
1. Preheat your oven to 450°F (230°C).
2. Place your pinsa base on a baking tray or pizza stone.
3. Cut ¼ piece of fiore di latte mozzarella into slices or cubes and spread evenly across the surface.
4. Add 5–9 yellow Pomodorini del Piennolo, halved if preferred.
5. Layer 6–8 anchovies evenly on top.
6. Bake for 5–7 minutes, until the crust is golden and crispy.
7. Cut the pinsa into 6 pieces.
8. Finish with a generous drizzle of 1 tablespoon of pesto alla Genovese just before serving.
