Inspiration for your kitchen.

Slice the pears thinly, arrange on a baking tray and sprinkle lightly with sugar. Caramelise in the oven at 230 °C for approximately 5–7 minutes. Set aside.

Place the Romana Pinsa on a baking tray or pizza stone. Add mozzarella (without tomato sauce), then pieces of gorgonzola and chopped walnuts.

Bake in a preheated oven at 250 °C for approximately 5–7 minutes, until the cheese has melted and is lightly golden.

After baking, distribute the caramelised pear slices evenly over the Pinsa. Serve hot.

Place the Romana Pinsa base on a baking tray. Add tomato sauce, followed by mozzarella to taste.

Spread the thinly sliced red onion evenly over the mozzarella. Bake at 250 °C for 5–7 minutes, until the cheese has melted and the base is crisp.

After baking, arrange the smoked salmon over the hot Pinsa. Finish with fresh parsley, pepper and a drizzle of olive oil.

Place the Romana Pinsa base on a baking tray. Spread with tomato sauce to taste and sprinkle with mozzarella.

Bake at 250 °C for 5–7 minutes, until the cheese has melted and the Pinsa is golden.

Remove from the oven and generously grate pecorino over the Pinsa while still hot. Add sliced or chopped black truffle. Finish with a touch of nutmeg and serve immediately.