Pinsa Romana really satisfies everyone: omnivores and vegetarians, but also those who choose avegan diet you can enjoy a good pinsa, preferring a filling plant-based.
So, how to season the Roman pinsa to offer to your customers (and, obviously, also to your friends)? Vegetables, mushrooms, fruit and any type of product of plant origin can become perfect toppings: the important thing is to balance the stronger flavours well with the delicate ones and pay attention to the condiments that can further moisten the surface of our pinsa.
Let's see together some ideas to create vegan recipes delicious and irresistible with pinsa.
PINSA ROMANA, VEGAN RECIPES: STARTING WITH A CREAMY BASE
Thanks to a light and fragrant base, the pinsa is ideal for experiment with quick and fully satisfying vegan recipesin terms of taste and lightness. In addition to the classic base made with tomato sauce, we can season the Roman pinsa with different creams made exclusively with plant-based foods: pumpkin, chickpeas, avocado, aubergines, basil are ingredients with which to make delicious creams, hummus, guacamole, baba ganoush And pests to spread.
In Roman pinsa recipes, the sauce therefore plays a central role, but care must be taken to ensure that does not compromise the crispiness of the dish, which is a fundamental characteristic of it (which It depends on the flour mix). Therefore, when creating (quick) vegan recipes, it is always advisable to avoid sauces that are too liquid and, above all, you need to measure the quantity precisely so as not to make the base excessively moist.
You can add these sauces vegan cheeses which are usually made by processing rice, soy, cashews, lupins or almonds. There are different types on the market, with more or less intense flavours exactly like cheeses of animal origin.
HOW TO SEASON PINSA: SEASONAL VEGETABLES
A good part of the best Roman pinsa recipes is based on the wise use of seasonal vegetables. When it comes to vegetables, in fact, it is always better to prefer those of season: since they will be the main ingredients of our Pinsa Romana recipe, we must in fact prefer those that have the best quality and flavor.
Every vegetable, legume, tuber or mushroom can find its place on the crunchy base of the pinsa: the secret is in understanding if, how and when to cook the ingredient. There are vegetables to prepare first, perhaps sautéed in a pan with extra virgin olive oil, garlic or onion, like most of the green leafy vegetables (spinach, chard, chicory to name a few).
THE mushrooms they can be cooked in the oven directly on the pinsa or, if sautéed, we can add them later. Melantro And zuchinis can be grilled first, while the radish can be cooked in the oven. The rocket, instead, to maintain its crunchiness, it should be added at the exit.
TOPPING PINSA ROMANA: OIL, SPICES AND BALSAMIC VINEGAR
The topping of a good vegan Pinsa Romana includes the wise use of EVO oil And spices: from chilli pepper to rosemary, passing through more daring choices such as coriander, curry and paprika.
Let's not forget to mention among the condiments thebalsamic vinegar which can enhance the flavor of vegetables such as peppers, caramelized onions, radicchio or arugula.
FRUIT AND SWEET CREAMS
Then there is the chapter of sweet (and quick) vegan recipes: fruit and creams made with hazelnuts, pistachios and almonds certainly offer us many creative possibilities, all very delicious.
We can then add dark chocolate chips, cinnamon, chopped dried fruit, candied fruit, raisins, pine nuts... We never put limits on our imagination when it comes to desserts, we recommend you do the same!
PINSA ROMAN RECIPES: 4 VEGAN HYPOTHESES
Roman pinsa recipes adapt beautifully to vegan reinterpretations, offering a wide range of options for those who follow a plant-based diet. After providing you with a series of tips on how to season pinsa in a tasty and balanced way, here are 5 ready-made recipes, to try, improve and perfect.
- Vegan Margherita Pinsa, with vegan cashew mozzarella or tofu.
- Spring Pinsa, with flavoured chickpea cream, grilled courgettes, dried tomatoes, rocket, toasted pine nuts and extra virgin olive oil.
- Pinsa mushrooms and caramelized onion, with tomato sauce, assorted mushrooms, onion, garlic, thyme and extra virgin olive oil.
- Mediterranean Pinsa, with a base of hummus, Taggiasca olives, dried tomatoes, oregano, vegan mozzarella and extra virgin olive oil.
