3 Summer Pinsa Recipes

Summer is finally upon us, bringing in a plethora of garden-fresh fruits and vegetables, seasonal flavors, and many more top-abilities! There’s nothing quite like a perfectly crisped pinsa topped with summer-time produce. These three pinsa recipes are perfect for soaking in Italian-inspired summer sensations. 

Avocado Toast-Inspired Pinsa

As avocados take over grocery store shelves and farmers markets, this quick and easy avocado toast pinsa is simply delicious! Perfect for brunch or an afternoon snack, it’s sure to be a crowd favorite.


  • Par-baked pinsa crust
  • 2 avocados
  • Juice of half a lemon
  • Halved cherry tomatoes
  • Feta cheese
  • Hot honey
  • Seasoning of your liking
  • Flaky sea salt


  1. Pre-crisp a pinsa crust to your liking in a 450-degree oven.
  2. Squeeze lemon juice over avocados in a bowl. Smash avocados, and combine with seasonings of your choice.
  3. Spread avocado mash over the pinsa crust.
  4. Evenly disperse cherry tomatoes, sprinkle feta cheese over top, drizzle hot honey to finish, and top with flaky sea salt.

Slice and enjoy!

Berry-Ricotta Crisp

This decadent dessert combines the sweetly tart flavors of summer berries with the creamy consistency of Italian ricotta. Another great option for brunch or an after-dinner dessert, this berry-ricotta crisp is a light, tasty treat!


  • Par-baked pinsa crust
  • Ricotta
  • Assortment of raspberries, blackberries, and strawberries
  • Honey 
  • Powdered sugar


  1. Spread ricotta over the pinsa crust.
  2. Evenly disperse berries atop the ricotta, and lightly drizzle honey over the berries.
  3. Bake for 7-10 minutes in a 450-degree oven, or until berries are warm and soft.
  4. Add a dusting of powdered sugar for a dash of delight!


Peach Burrata

Does summer get any sweeter than a farm-fresh peach? When combined with burrata, fresh basil, roasted pistachios, and a drizzle of balsamic glaze, this pinsa is truly peachy keen.


  • Par-baked pinsa crust
  • Extra virgin olive oil
  • Burrata 
  • Fresh peach slices
  • Thinly sliced basil
  • Salted pistachios, chopped
  • Balsamic glaze


  1. Pre-crisp a pinsa crust to your liking in a 450-degree oven.
  2. Drizzle the crust with extra virgin olive oil.
  3. Break apart burrata and spread it over the crust.
  4. Evenly disperse peach slices.
  5. Lightly drizzle with balsamic glaze.
  6. Finish by topping with chopped pistachios and basil slices.

Buon appetito!

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