Roman Pinsa Bruschetta
Bruschetta meets Roman pinsa: a crisp, airy base piled with juicy tomatoes, basil, and garlic—pure summer in every bite.
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
Pinsa is a contemporary revival inspired by the Latin panis pinsere—“to press the dough.” Its airy crumb makes the perfect stage for a juicy, garlicky tomato crown. Keep the bread crisp, the tomatoes well-seasoned, and the oil fragrant; the result is a balanced bite where crunch meets summer sweetness and peppery basil lifts every mouthful. It’s simple, sociable, and very Roman at heart—best enjoyed with friends and a cool breeze.
Ingredients
- 2 store-bought pinsa bases (approx. 230–250 g each)
- 500 g ripe tomatoes (mixed heirlooms or vine-ripened), cored and diced
- 2 garlic cloves, divided
- 15 g fresh basil leaves, torn
- 60 ml extra-virgin olive oil, plus more if needed
- 10 ml red wine vinegar
- 5 g fine sea salt, plus more to taste
- 1 g freshly ground black pepper
- Optional: 1 small shallot (30 g), finely minced
- Optional finish: 1 lemon, for zest
Nutrients
- fibergood
From tomatoes and crust
- lycopenehigh
Concentrated in tomatoes and olive oil improves absorption
- vitamin Chigh
From ripe tomatoes
- monounsaturated Fathigh
From extra-virgin olive oil
Instructions
- 1
Preheat the oven to 250°C with a baking steel or upside-down tray inside to heat thoroughly.
- 2
In a bowl, combine the diced tomatoes, 1 finely grated garlic clove, basil (reserve a few leaves for garnish), 40 ml olive oil, red wine vinegar, sea salt, pepper, and shallot if using. Toss and let stand 10 minutes to release juices.
- 3
Place the pinsa bases on the hot steel/tray and bake 6–8 minutes until the edges blister and the bottoms are crisp.
- 4
Crush the remaining garlic clove into the remaining 20 ml olive oil to make a quick garlic oil. Brush a thin layer over the hot pinsa bases. (For a gentler garlic note, simply rub the cut clove over the surface.)
- 5
Taste the tomato mixture; adjust salt, pepper, or a splash more vinegar to brighten.
- 6
Just before serving, spoon the tomatoes over the hot, crisp pinsa in an even layer, leaving a small border. Do not soak with excess juices—spoon mostly solids for crunch.
- 7
Garnish with reserved basil, a fine grate of lemon zest if desired, and a final thread of olive oil. Slice and serve immediately.
Chef's Tip
Salt the tomatoes early to draw out water; spoon the solids onto the pinsa and serve the flavorful juices on the side as a cook’s treat or to dress a salad.
Fun Fact
Modern Roman pinsa was popularized in the early 2000s and riffs on ancient methods; the name comes from the Latin “pinsere,” meaning to press or stretch the dough.
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