Pinsa: The Ultimate Roman Flatbread & Its Perfect Wine Pairing

Introduction

If you’re searching for a new culinary adventure that combines ancient Roman tradition with modern flair, look no further than Pinsa. This Roman-style flatbread brings together a crispy-yet-pillowy crust, creamy cheese, savory prosciutto cotto, and fresh arugula. Whether you’re planning a cozy night in or a lively dinner party, Pinsa is your ticket to a memorable meal. And the best part? With the right wine pairing, you can elevate every bite into a celebration of flavor. Let’s dive into the world of Pinsa, explore its story, and discover the perfect match for your next wine night.

About This Dish

Pinsa (pronounced "PEEN-sa") traces its roots back to ancient Rome, but its resurgence is a modern Italian food story. Unlike traditional pizza, Pinsa is made with a unique blend of wheat, rice, and soy flours, resulting in a crust that’s light, airy, and easy to digest. The name comes from the Latin word "pinsere," meaning "to stretch," which describes how the dough is shaped into its signature oval form.

Roman bakers revived Pinsa in the early 2000s as a healthier, artisanal alternative to classic pizza. Its popularity has soared across Italy and into the United States, especially among food lovers who crave something both familiar and new.

What makes Pinsa special is the interplay of textures: a crispy crust outside, a soft crumb inside, and a topping that balances umami (from prosciutto and cheese) with the peppery freshness of arugula. This harmony of flavors is a dream for anyone passionate about food and wine pairing. Pinsa’s versatility also means you can enjoy it as an appetizer, main course, or part of a shareable spread—making it perfect for gatherings and weeknight dinners alike.

Key Ingredients & Their Role

Let’s break down the components that make Pinsa shine:

Pinsa Dough: Unlike standard pizza dough, Pinsa uses a combination of wheat, rice, and soy flour. This mix gives the crust its signature lightness, crispy edges, and digestibility. Higher hydration in the dough (more water) also contributes to the airy interior and helps the crust blister beautifully in a hot oven.
Mozzarella Cheese: Fresh mozzarella brings creaminess and a gentle saltiness, melting into gooey pools that hold the toppings together. Its mild flavor acts as a canvas for the other ingredients.
Tomatoes: Sliced tomatoes add juiciness and acidity, balancing the richness of the cheese and prosciutto. Their freshness keeps the overall flavor bright.
Prosciutto Cotto: This Italian cooked ham is savory and delicately sweet, offering an approachable umami depth without the assertive saltiness of its raw cousin, prosciutto crudo. Its tender texture contrasts beautifully with the crisp crust.
Arugula (Rucola): Fresh arugula provides a peppery bite and vibrant color, cutting through the richness and adding a touch of bitterness that pairs exceptionally well with many wines.
Parmesan Cheese: A sprinkle of grated Parmesan brings an extra layer of nutty, salty complexity, intensifying the umami experience.
Olive Oil, Salt, and Pepper: Extra virgin olive oil adds fruitiness and aroma, while salt and black pepper round out the flavors.

Wine Pairing Considerations:

The umami from prosciutto and cheese calls for wines with good acidity to refresh the palate.
The peppery notes of arugula and the rich, savory toppings are best matched by wines that are lively but not overpowering.
The crust’s gentle flavors allow for a range of wines, from crisp whites and rosés to light- or medium-bodied reds.

Recipe

Ingredients:

500 g Pinsa dough
250 g Mozzarella cheese (fresh)
2 medium Tomatoes (sliced)
150 g Prosciutto cotto (thinly sliced)
50 g Rucola (arugula, fresh)
2 tbsp Olive oil (extra virgin)
1 tsp Salt
1/2 tsp Black pepper (freshly ground)
30 g Parmesan cheese (freshly grated)

Instructions:

Preheat the oven to 220°C (425°F). Place a baking stone or tray in the middle of the oven to heat up.
Prepare the mise-en-place: slice the tomatoes thinly, grate the Parmesan cheese, and tear apart the mozzarella into small pieces.
Roll or stretch the Pinsa dough into a rectangular or oval shape about 1 cm thick and place it on parchment paper.
Drizzle 1 tbsp of olive oil over the dough and sprinkle with a pinch of salt. Spread the torn mozzarella evenly over the surface.
Layer the sliced tomatoes over the mozzarella and season with freshly ground black pepper and a light sprinkle of salt.
Carefully transfer the pinsa with the parchment paper onto the hot baking stone or tray. Bake for 12–15 minutes or until the crust is golden brown and crispy, and the cheese has melted.
Remove the pinsa from the oven and let it cool slightly for 2–3 minutes.
Lay the prosciutto cotto slices evenly over the roasted tomatoes and melted mozzarella.
Garnish with fresh rucola and drizzle with the remaining olive oil. Finish with grated Parmesan cheese.
Slice and serve warm, ensuring each piece has a balance of the toppings for a visually and flavorfully appealing dish.

Nutrition Facts (per serving):

Calories: 380 kcal
Protein: 20.0g
Fat: 18.0g
Carbohydrates: 45.0g
Salt: 2.5g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

The joy of Pinsa isn’t just in the baking—it’s in the pairing. The right wine for Pinsa will highlight its umami flavors, balance the fresh arugula, and complement the creamy cheese. Here’s how to find your perfect match:

What to Look For

Acidity: Wines with good acidity cut through the cheese’s richness and refresh the palate after each bite.
Body: A light- to medium-bodied wine won’t overpower the delicate flavors of the crust and fresh toppings.
Tannins: Soft tannins (or none) keep the pairing smooth, especially with ham and cheese.
Fruit: Red and white wines with juicy fruit notes echo the tomatoes and balance the saltiness of the prosciutto.

Top Wine Pairing Recommendations

Local & Accessible Picks

Total Wine and BevMo offer a wide range of California Pinot Noir, Oregon Pinot Gris, and Spanish Garnacha at great value.
Trader Joe’s is a treasure trove for affordable Italian Rosé and French whites.
Look for labels such as Meiomi or La Crema (California Pinot Noir), A to Z Wineworks (Oregon Pinot Gris), and Muga (Spanish Rosé).

Pro tip: Use Vinomat to scan a bottle at your local shop and instantly discover if it’s the perfect wine pairing for your Pinsa.

Cooking Tips & Techniques

Dough Matters: Pinsa’s magic lies in its dough. If you’re making it from scratch, allow for a long, cold fermentation (24–48 hours) for the best texture and flavor. Store-bought Pinsa dough is also available at specialty grocers.
Oven Prep: A hot oven (425°F or higher) and a preheated baking stone or tray mimic the intense heat of a Roman bakery and yield a crispier crust.
Ingredient Prep: Use fresh mozzarella for melt and flavor. Pat it dry to avoid excess moisture. Slice tomatoes thin so they roast quickly.
Layering: Add prosciutto cotto after baking, not before, to preserve its delicate texture and prevent it from drying out. The warmth of the baked Pinsa will gently soften the ham.
Finishing Touches: Don’t skip the final drizzle of olive oil and sprinkle of Parmesan. These small details add aroma and complexity.
Common Mistakes:
Overloading with toppings—less is more!
Skipping preheating—always heat your stone or tray.
Rushing the dough—patience yields the best crust.

Serving Suggestions

Pinsa is best enjoyed fresh from the oven, sliced into rustic pieces. For a true Roman experience, serve it family-style on a wooden board or pizza paddle, letting everyone grab a share. Pair with a simple green salad tossed in lemon and olive oil, and offer a small bowl of olives or marinated vegetables on the side.

Set the mood with Italian music, pour your chosen wine for Pinsa, and encourage guests to experiment with different pairings. For an elevated touch, finish each plate with a twist of cracked black pepper and a few extra shavings of Parmesan. Whether it’s a weekend gathering or a weeknight treat, Pinsa transforms any occasion into something special.

Conclusion

Pinsa brings together the best of Roman baking tradition and contemporary flavor. Its crisp yet tender crust, savory toppings, and versatility make it a standout choice for home cooks and food lovers alike. With the right wine pairing, every bite becomes a celebration. Don’t be afraid to explore—Vinomat makes it easy to discover your perfect match from local favorites at Total Wine, Trader Joe’s, or BevMo. Gather your ingredients, pour a glass, and enjoy the delicious journey of Pinsa at home!