Pinsa with Le Gruyère AOP

10' 6'

Pinsa, a light, airy alternative to traditional pizza, is combined with the distinctive tangy taste of Le Gruyère AOP in this recipe. The combination of rich sour cream, tender Parma ham and the fresh note of lemon zest creates a harmonious fusion of flavours. The dish is completed with a handful of rocket to add a crispy, slightly peppery taste. Pinsa can be enjoyed at any time of the year – as a light meal on the terrace in summer or as a delicious option to provide some variation in winter. It can be served as a main course or as an exquisite appetiser cut into smaller pieces: Pinsa with Le Gruyère AOP tastes delicious and is easy to make.

David Geisser

Ingredients for

4

Note

Pinsa with Le Gruyère AOP

  • 500 g
    pinsa dough
  • 50 g
    Sour cream
  • 30 ml
    olive oil
  • 10 g
    of peeled garlic
  • 30 ml
    Juice of lemon
  • 100 g
    Parma ham
  • 40 g
    arugula
  • 10 g
    chives
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Pinsa with Le Gruyère AOP

  1. Pre-heat the oven to 250°C (fan).
  2. In the meantime pour the sour cream into a small dish and season with 1 tablespoon of olive oil, finely grated garlic, finely chopped chives, a dash of lemon juice, salt and pepper.
  3. Season the rocket separately with some lemon juice, a dash of olive oil and a pinch of salt.
  4. Now put the pinsa dough in the oven uncovered to bake for 5 minutes until crusty.
  5. Remove from the oven and spread the seasoned sour cream over the top. Now add the Parma ham and marinated rocket.
  6. Finally, cut into equal sized pieces and finely grate the Le Gruyère AOP and some lemon zest over the top to serve.

Delicious to know

It is essential that the pinsa dough is baked for a short time at a high temperature. Pinsa is a fresher and lighter alternative to pizza. A wide variety of ingredients may be used (mushrooms, herbs, olives, capers etc.) – you can be creative!

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Pinsa with Le Gruyère AOP

  • 6'
  • 10'
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Classic recipes

Pinsa with Le Gruyère AOP

10' 6'

Pinsa, a light, airy alternative to traditional pizza, is combined with the distinctive tangy taste of Le Gruyère AOP in this recipe. The combination of rich sour cream, tender Parma ham and the fresh note of lemon zest creates a harmonious fusion of flavours. The dish is completed with a handful of rocket to add a crispy, slightly peppery taste. Pinsa can be enjoyed at any time of the year – as a light meal on the terrace in summer or as a delicious option to provide some variation in winter. It can be served as a main course or as an exquisite appetiser cut into smaller pieces: Pinsa with Le Gruyère AOP tastes delicious and is easy to make.

David Geisser

Ingredients for

4

Note

Pinsa with Le Gruyère AOP

  • 500 g
    pinsa dough
  • 50 g
    Sour cream
  • 30 ml
    olive oil
  • 10 g
    of peeled garlic
  • 30 ml
    Juice of lemon
  • 100 g
    Parma ham
  • 40 g
    arugula
  • 10 g
    chives
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Pinsa with Le Gruyère AOP

  1. Pre-heat the oven to 250°C (fan).
  2. In the meantime pour the sour cream into a small dish and season with 1 tablespoon of olive oil, finely grated garlic, finely chopped chives, a dash of lemon juice, salt and pepper.
  3. Season the rocket separately with some lemon juice, a dash of olive oil and a pinch of salt.
  4. Now put the pinsa dough in the oven uncovered to bake for 5 minutes until crusty.
  5. Remove from the oven and spread the seasoned sour cream over the top. Now add the Parma ham and marinated rocket.
  6. Finally, cut into equal sized pieces and finely grate the Le Gruyère AOP and some lemon zest over the top to serve.

Delicious to know

It is essential that the pinsa dough is baked for a short time at a high temperature. Pinsa is a fresher and lighter alternative to pizza. A wide variety of ingredients may be used (mushrooms, herbs, olives, capers etc.) – you can be creative!

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Pinsa with Le Gruyère AOP

10' 6'

Pinsa, a light, airy alternative to traditional pizza, is combined with the distinctive tangy taste of Le Gruyère AOP in this recipe. The combination of rich sour cream, tender Parma ham and the fresh note of lemon zest creates a harmonious fusion of flavours. The dish is completed with a handful of rocket to add a crispy, slightly peppery taste. Pinsa can be enjoyed at any time of the year – as a light meal on the terrace in summer or as a delicious option to provide some variation in winter. It can be served as a main course or as an exquisite appetiser cut into smaller pieces: Pinsa with Le Gruyère AOP tastes delicious and is easy to make.

David Geisser

Ingredients for

4

Note

Pinsa with Le Gruyère AOP

  • 500 g
    pinsa dough
  • 50 g
    Sour cream
  • 30 ml
    olive oil
  • 10 g
    of peeled garlic
  • 30 ml
    Juice of lemon
  • 100 g
    Parma ham
  • 40 g
    arugula
  • 10 g
    chives
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Pinsa with Le Gruyère AOP

  1. Pre-heat the oven to 250°C (fan).
  2. In the meantime pour the sour cream into a small dish and season with 1 tablespoon of olive oil, finely grated garlic, finely chopped chives, a dash of lemon juice, salt and pepper.
  3. Season the rocket separately with some lemon juice, a dash of olive oil and a pinch of salt.
  4. Now put the pinsa dough in the oven uncovered to bake for 5 minutes until crusty.
  5. Remove from the oven and spread the seasoned sour cream over the top. Now add the Parma ham and marinated rocket.
  6. Finally, cut into equal sized pieces and finely grate the Le Gruyère AOP and some lemon zest over the top to serve.

Delicious to know

It is essential that the pinsa dough is baked for a short time at a high temperature. Pinsa is a fresher and lighter alternative to pizza. A wide variety of ingredients may be used (mushrooms, herbs, olives, capers etc.) – you can be creative!

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Sesonal recipes

Pinsa with Le Gruyère AOP

10' 6'

Pinsa, a light, airy alternative to traditional pizza, is combined with the distinctive tangy taste of Le Gruyère AOP in this recipe. The combination of rich sour cream, tender Parma ham and the fresh note of lemon zest creates a harmonious fusion of flavours. The dish is completed with a handful of rocket to add a crispy, slightly peppery taste. Pinsa can be enjoyed at any time of the year – as a light meal on the terrace in summer or as a delicious option to provide some variation in winter. It can be served as a main course or as an exquisite appetiser cut into smaller pieces: Pinsa with Le Gruyère AOP tastes delicious and is easy to make.

David Geisser

Ingredients for

4

Note

Pinsa with Le Gruyère AOP

  • 500 g
    pinsa dough
  • 50 g
    Sour cream
  • 30 ml
    olive oil
  • 10 g
    of peeled garlic
  • 30 ml
    Juice of lemon
  • 100 g
    Parma ham
  • 40 g
    arugula
  • 10 g
    chives
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Pinsa with Le Gruyère AOP

  1. Pre-heat the oven to 250°C (fan).
  2. In the meantime pour the sour cream into a small dish and season with 1 tablespoon of olive oil, finely grated garlic, finely chopped chives, a dash of lemon juice, salt and pepper.
  3. Season the rocket separately with some lemon juice, a dash of olive oil and a pinch of salt.
  4. Now put the pinsa dough in the oven uncovered to bake for 5 minutes until crusty.
  5. Remove from the oven and spread the seasoned sour cream over the top. Now add the Parma ham and marinated rocket.
  6. Finally, cut into equal sized pieces and finely grate the Le Gruyère AOP and some lemon zest over the top to serve.

Delicious to know

It is essential that the pinsa dough is baked for a short time at a high temperature. Pinsa is a fresher and lighter alternative to pizza. A wide variety of ingredients may be used (mushrooms, herbs, olives, capers etc.) – you can be creative!

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Pinsa with Le Gruyère AOP

10' 6'

Pinsa, a light, airy alternative to traditional pizza, is combined with the distinctive tangy taste of Le Gruyère AOP in this recipe. The combination of rich sour cream, tender Parma ham and the fresh note of lemon zest creates a harmonious fusion of flavours. The dish is completed with a handful of rocket to add a crispy, slightly peppery taste. Pinsa can be enjoyed at any time of the year – as a light meal on the terrace in summer or as a delicious option to provide some variation in winter. It can be served as a main course or as an exquisite appetiser cut into smaller pieces: Pinsa with Le Gruyère AOP tastes delicious and is easy to make.

David Geisser

Ingredients for

4

Note

Pinsa with Le Gruyère AOP

  • 500 g
    pinsa dough
  • 50 g
    Sour cream
  • 30 ml
    olive oil
  • 10 g
    of peeled garlic
  • 30 ml
    Juice of lemon
  • 100 g
    Parma ham
  • 40 g
    arugula
  • 10 g
    chives
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Pinsa with Le Gruyère AOP

  1. Pre-heat the oven to 250°C (fan).
  2. In the meantime pour the sour cream into a small dish and season with 1 tablespoon of olive oil, finely grated garlic, finely chopped chives, a dash of lemon juice, salt and pepper.
  3. Season the rocket separately with some lemon juice, a dash of olive oil and a pinch of salt.
  4. Now put the pinsa dough in the oven uncovered to bake for 5 minutes until crusty.
  5. Remove from the oven and spread the seasoned sour cream over the top. Now add the Parma ham and marinated rocket.
  6. Finally, cut into equal sized pieces and finely grate the Le Gruyère AOP and some lemon zest over the top to serve.

Delicious to know

It is essential that the pinsa dough is baked for a short time at a high temperature. Pinsa is a fresher and lighter alternative to pizza. A wide variety of ingredients may be used (mushrooms, herbs, olives, capers etc.) – you can be creative!

Similar recipes
  • 20'
  • 50'
  • 15'
  • 35'
  • 40'
  • 40'

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