Recipe: Pinsa bread with pesto and three cheeses

Pinsa, an oval sourdough flatbread with a crispy exterior and soft interior, makes an ideal base for a simple oven-baked snack. Topped with pesto, parmesan, mozzarella, and burrata, two pieces serve up to four people.

Pinsa is a newcomer to bakery shelves — an oval sourdough flatbread that is delightfully crispy on the outside and pillowy soft on the inside. Originally rooted in Italian baking tradition, it has found its way into Estonian shops and kitchens as a versatile ingredient for quick and satisfying meals.

For this recipe, pinsa serves as the base for a rich combination of toppings: fragrant basil pesto, salty parmesan, velvety mozzarella, and creamy burrata. The three-cheese combination creates a layered depth of flavour that transforms a simple flatbread into an elegant snack or light meal.

Each pinsa is quite generously sized, so two pieces are enough to feed four average appetites — or two very hungry ones. The preparation is straightforward: spread pesto across the surface, add the cheeses, and bake in the oven until melted and golden.

If pinsa is not available at your local store, ciabatta makes a perfectly suitable substitute. Simply slice the ciabatta lengthwise down the middle and use each half as you would the pinsa. The result will be slightly different in texture but equally satisfying.