Pinsa with Salami and Magor cheese
Preparation time
5 min
Cooking time
3-5 min
Dietary preference
Meat
Difficulty
Easy
Region
Emilia Romagna
Servings
1
In this recipe
Preparation
- Preheat the oven to 220°C.
- Spread 2/3 of the magor over the pinsa and bake on a baking tray lined with baking paper at 220°C for 3-5 minutes.
- Remove from the oven and divide the salami, sun-dried tomatoes and rocket over the pinsa along with the remaining magor.
- Cut into pieces and buon appetito!
Ingredients
- 1 Bertolli Pinsa
- 4 pieces of Bertolli Pomodori semi secchi (semi-sundried tomatoes)
- 150 gr Magor (of Gormas)* cheese
- 75 gr salami
- A handfull of rocket
*Magor or Gormas is a combination of mascarpone and gorgonzola
View the nutritional value
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