Handcrafted Italian Prosciutto Pinsa, with Creamy Lemon Ricotta, Fresh Pear and Hot Honey Drizzle

15 min
0 calories
from $29.85 for 0 servings · $29.85/serving

Bring a touch of Italian luxury to your summer Christmas spread with this light, golden-baked pinsa. Layered with velvety lemon-infused ricotta, delicate prosciutto, sweet sliced pear, and crisp rocket, it’s finished with a crunch of pistachios and a drizzle of spicy hot honey. Vibrant, effortless, and stunningly delicious, it’s the ultimate sunny holiday dish to share!

Number of servings

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Dinner sorted — from $29.85/serving.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Bowl
Oven
Lined Baking Trays

1 Prepare Pinsa Base

Preheat oven to 200C. Place pizza base onto a lined baking tray. Brush with olive oil, season with salt and dried oregano. Bake in the oven for 8-10 minutes.

2 Make Hot Honey Drizzle

Zest and juice lemon. Heat a small pot on medium heat, add lemon juice, honey and chilli flakes (to taste). Heat until sauce thickens slightly, about 5-10 minutes.

3 Make Lemon Ricotta

In a bowl mix ricotta with lemon zest, until well mixed. Season with salt and set aside.

4 Assemble Pinsa

Thinly slice pear. Cut pistachio's into smaller pieces or use a food processor. Top pinsa with rocket, pear, prosciutto and ricotta. Drizzle over hot honey and garnish with pistachios. Enjoy!

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