Thanksgiving is right around the corner! Whether you’re hosting or attending, these three pinsa appetizers are sure to be a table-pleaser. Relish the flavors of fall with the warm, crisp texture of a fresh pinsa—the perfect base for crafting delicious, easy starters for any dinner party.
Squash and Goat Cheese Pinsa
This subtly-sweet and savory pinsa is the perfect melody of flavors to kick off your Thanksgiving feast. Creamy goat cheese brings the seasonal tastes of acorn squash and maple syrup to life when crisped to perfection on a Pedone Pinsa crust!
Ingredients:
- Pedone Pinsa crust
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon maple syrup
- 1 acorn squash, halved and cut into ½ inch slices
- 1 goat cheese log
- ¼ cup chopped walnuts
- Herbed seasoning
- Salt and pepper
- A drizzle of hot honey
- Sliced chives for garnish
Directions:
- Preheat your oven to 400°F.
- Arrange squash slices on a lined baking sheet. Drizzle 1 tablespoon of olive oil, 1 tablespoon maple syrup, salt, pepper, and herbed seasoning over squash slices. Roast for 15 minutes, then remove from oven.
- Drizzle remaining olive oil over pinsa crust, then distribute squash slices atop.
- Crumble goat cheese into small pieces and evenly sprinkle around the crust.
- Sprinkle crushed walnuts around, then finish by topping with herbed seasoning, salt, and pepper.
- Bake for 8 minutes, or until crust is crisped to your liking.
- Drizzle with hot honey and top with chives for garnish.
- Slice and serve!
Cranberry Brie Pinsa
It’s no secret that a cheesy dish is always a crowd-favorite at holiday dinners. The rich, earthy flavor of baked brie combined with tart cranberries and toasty pecans creates a handheld that will impress guests into grabbing for seconds—or thirds.
Ingredients:
- Pedone Pinsa crust
- 1 6-8 oz. piece of brie cheese sliced into thin, rectangular pieces
- 3 tablespoons cranberry chutney
- ¼ cup chopped, roasted or candied pecans
- Fresh thyme for garnish
Directions:
- Preheat your oven to 400°F.
- Evenly spread cranberry chutney across pinsa crust.
- Lay slices of brie all around crust.
- Top with roasted pecans and bake for 8 minutes, or until crust is crisped to your liking.
- Remove from oven and garnish with fresh thyme.
- Buon appetito!
Pumpkin and Sage Pinsa Dippers
Pedone Pinsa’s versatility extends beyond just replacing a flatbread or pizza crust. Our light and airy crusts serve as the perfect accompaniment to any dip when simply sliced into hand-held pieces! This pumpkin and sage dip pairs exquisitely on a slice of warm, crisped Pedone Pinsa crust.
Ingredients:
- Pedone Pinsa crust
- 2 tablespoons olive oil
- ½ cup pumpkin puree
- ½ cup ricotta cheese
- ½ a yellow onion, finely chopped
- 2 cloves garlic, minced
- 6-10 leaves of sage, chopped finely
- ¾ cup freshly grated parmesan cheese
- Salt and pepper
Directions:
- Preheat your oven to 400°F.
- Saute onion and garlic in 1 tablespoon of olive oil over medium heat, about 6 minutes.
- Mix pumpkin puree, ricotta cheese, onion and garlic mixture, chopped sage, and half the amount of parmesan cheese in a bowl. Season to your liking with salt and pepper and any additional seasonings.
- Transfer dip mixture to an oven-safe serving dish and top with remaining parmesan cheese and a sprinkle of chopped sage.
- Lightly brush pinsa crust with olive oil and sprinkle with salt and pepper.
- Bake dip until warmed through, adding the pinsa crust into the oven for the remaining 6 minutes.
- Remove pinsa from oven and slice into bite-size pieces, serve alongside dip.
- Dip into the deliciousness—and fall in love at first bite!
Pedone Pinsa – Convenient, Versatile, and Simply Delizioso
Our crusts are hand-pressed and par-baked to bring ease and efficiency into any kitchen—without sacrificing its dynamic flavor! For holiday feasts, weeknight dinners, menu inspiration and more, serve Pedone Pinsa! Learn more about our crusts here.
