Spinach and pine nut pinsa romana

Name: Spinach and pine nut pinsa romana
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: Makes enough to top 2 pinsa bases
Cuisine: Italian recipes
Ingredients: 2 tbsp olive oil; 1 small onion, thinly sliced; 1 garlic clove, thinly sliced; 2 tsp chopped fresh thyme; 250g spinach leaves, washed; 2 https://www.deliciousmagazine.co.uk/recipes/pinsa-romana-pizza-bases/pinsa romana bases; 125g fontina cheese or mozzarella, thinly sliced; 2 tbsp pine nuts; 2 tbsp grated parmesan or vegetarian alternative

By: Louise Pickford

Published: 22 Jan 21
Updated: 26 May 25

Looking for vegetarian pizza topping ideas? How about this restaurant-level vegetarian combination of spinach, pine nuts and fontina cheese? We’ve used a pinsa romana (roman-style) pizza base.

Alternatively, how about this this vegetarian pinsa romana pizza with beetroot, goat’s cheese and crème fraîche?

Makes enough to top 2 pinsa bases
Hands-on time 15 min (plus making the pizza base), oven time 6-8 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

2 tbsp olive oil
1 small onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp chopped fresh thyme
250g spinach leaves, washed
2 pinsa romana bases
125g fontina cheese or mozzarella, thinly sliced
2 tbsp pine nuts
2 tbsp grated parmesan or vegetarian alternative

Method

Heat the oil in a frying pan and fry the onion, garlic and thyme with some salt and pepper over a low-medium heat for 10 minutes until well softened. Add the spinach, stir and cook for 1-2 minutes or until just wilted. Remove from the heat and leave to cool (see Make Ahead).
Heat the oven to 230°C/210°C fan/gas 8. Divide the spinach mixture between the 2 bases, then top with the fontina/mozzarella, pine nuts and parmesan. Cook for 6-8 minutes until the toppings are melted and golden.

Recipe from January 2021 Issue

Nutrition

Nutrition: per serving

Calories: 471kcals
Fat: 20.6g (7.2g saturated)
Protein: 17.7g
Carbohydrates: 51.4g (2.7g sugars)
Fibre: 4.8g
Salt: 1.3g

delicious. tips

Complete to the end of step 1 up to 2 days ahead, then cover and chill until needed.

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Spinach and pine nut pinsa romana

Ingredients

Method

Nutrition

delicious. tips

Beetroot, goat’s cheese and crème fraîche pinsa romana

Fiorentina (spinach, egg and ricotta) pizza

Courgette and ricotta pizza

More to discover

Spinach and pine nut pinsa romana

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Beetroot, goat’s cheese and crème fraîche pinsa romana

Pinsa romana bases (Roman-style pizza)

Fiorentina (spinach, egg and ricotta) pizza

Courgette and ricotta pizza

More to discover