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Maple Leaf Canadian and Family Owned

 

Prosciutto & Bocconcini Pinsa Romana

 

Prosciutto & Bocconcini Pinsa Romana cooked on cutting board

 

 

Light, crispy Roman-style pinsa topped with torn bocconcini, rustic tomato sauce, prosciutto, Parmesan, fresh basil, and a touch of chili. Simple. Authentic. Impossible to resist. 

 

 

Ingredients:

 

  • 1 Pinsa Base — Item #108172

  • 3 oz Prosciutto (folded) — Item #225026

  • 4 pieces Bocconcini (25g balls, torn) — Item # (2kg case)

  • 3 oz Rustic Tomato Sauce — Pizza Pizzaiolo, Item # (6x2.84L)

  • 0.5 oz Parmesan-Asiago (grated) — Item #207502

  • Fresh Basil (torn leaves) — Item #281528

  • Chili Flakes (pinch) — Item #472151

 

 

Directions:

 

  1. Preheat oven to 475–500°F.

  2. Lightly press pinsa base for even baking.

  3. Spread 3 oz rustic tomato sauce evenly over the surface.

  4. Tear and distribute 4 pieces of bocconcini evenly across the pinsa.

  5. Bake until edges blister and cheese begins to melt.

  6. Remove from oven and gently layer 3 oz prosciutto on top.

  7. Finish with Parmesan-Asiago, torn basil, and chili flakes.

  8. Slice and serve immediately.

 

 

Uber Eats Quick Description

Light, crispy Roman-style pinsa topped with torn bocconcini, rustic tomato sauce, prosciutto, Parmesan, fresh basil, and a touch of chili. Simple. Authentic. Impossible to resist.