{"id":6461,"date":"2026-07-26T16:42:24","date_gmt":"2026-07-26T14:42:24","guid":{"rendered":"https:\/\/saltedpasta.com\/en\/?p=6461"},"modified":"2026-07-27T11:22:46","modified_gmt":"2026-07-27T09:22:46","slug":"zucchini-burrata-pinsa","status":"publish","type":"post","link":"https:\/\/saltedpasta.com\/en\/zucchini-burrata-pinsa\/","title":{"rendered":"Zucchini Pinsa"},"content":{"rendered":"\n
This zucchini, burrata and basil pesto pinsa is a vegetarian recipe, and each slice contains as much as 10 g of protein<\/strong>! It\u2019s incredibly easy to make because the only thing you need to prepare from scratch is the fried zucchini. It\u2019s a great idea for a quick lunch, dinner or snack, especially when unexpected guests show up at your door.<\/p>\n\n\n\n Recipe modifications:<\/strong><\/p>\n\n\n\n Do you need to salt zucchini before saut\u00e9ing? How long should you bake pinsa? What\u2019s the difference between pinsa and pizza, and which one is better?<\/strong> How many servings does this recipe make?<\/strong>\n
<\/a><\/figure>\n\n\n\n
<\/a><\/figure>\n<\/figure>\n\n\n\n
<\/strong>Yes and no. You don\u2019t have to, but if you salt the zucchini and let it release some of its excess water, you\u2019ll notice a huge difference<\/strong> in the final result.
It\u2019s the same trick that helps remove bitterness from eggplant, but with zucchini it brings out its natural sweetness. Once saut\u00e9ed, the zucchini becomes surprisingly sweet, even though you haven\u2019t added a single gram of sugar.
All it takes is an extra 10 minutes, and the result is WOW!<\/strong>
I recommend making more of this saut\u00e9ed zucchini than you think you\u2019ll need \u2014 it might disappear before it even makes it onto the pinsa.
Before slicing, simply wash the zucchini thoroughly. There\u2019s no need to peel it. Small, young zucchini are the best choice for this recipe. Large, firm zucchini are better suited for dishes like zucchini stew<\/a> than for eating simply saut\u00e9ed.<\/p>\n\n\n\n
<\/strong>Pinsa only needs about 5\u20137 minutes in the oven<\/strong>.
I always bake mine at 200\u00b0C \/ 390\u00b0F<\/strong>, using conventional top and bottom heat rather than a fan setting. Before baking, I like to lightly brush the pinsa with olive oil. This gives it an extra crispy, almost lightly fried crust. It\u2019s completely optional, though \u2014 especially if you\u2019re watching your calorie intake.<\/p>\n\n\n\n
Pinsa is usually oval or rectangular in shape and is traditionally made from a blend of three types of flour: rice, wheat and soy flour<\/strong>. It also typically has a higher hydration level \u2014 meaning a higher ratio of water to flour in the dough \u2014 and undergoes a longer fermentation process.
That\u2019s why pinsa is often considered a healthier and more easily digestible cousin of pizza.
However, it really depends on the product. Just like with pizza, not all pinsa is created equal.
Finding a store-bought pinsa that isn\u2019t made entirely from wheat flour can be almost impossible, and manufacturers rarely provide information about how long the dough has been fermented. So it\u2019s difficult to call most of the pinsa available in supermarkets truly traditional or authentic.
If you\u2019re looking for a healthier alternative to regular pizza dough, I recommend trying whole-wheat pinsa<\/strong>. It will certainly contain more fiber than pinsa made with regular refined wheat flour.
When checking the ingredients, it\u2019s also worth paying attention to preservatives. If possible, choose pinsa without potassium sorbate or other unnecessary additives.
Unfortunately, doing this may require visiting a few different supermarkets and carefully comparing ingredient lists. Still, it\u2019s worth making conscious choices \u2014 especially if pinsa is something you prepare regularly for yourself and your children.<\/p>\n\n\n\n
<\/a><\/figure>\n\n\n\n
<\/a><\/figure>\n<\/figure>\n\n\n\n
The quantities listed below make 1 pinsa<\/strong>, which can be cut into approximately 6 slices of 95 g each<\/strong>.
Follow the step-by-step recipe to learn how to make the best zucchini pinsa, and watch the video below the recipe for extra guidance.
Subscribe to the SaltedPasta YouTube channel<\/strong> and sign up for the newsletter so you never miss a new recipe!<\/p>\n\n\n