Pinsa at Pavé d’Isigny

Pinsa cream and mushrooms with Pavé d’Isigny

Difficulty level: very easy

Preparation time 5

Cooking time 10

Servings people

Ingredients

1 base depinsa
3 c. tbsp of cream Isigny Sainte-Mère
150 g mushrooms from Paris
120 g by Pavé d’Isigny sliced
4 slices speck
A few leaves basil costs
Pepper

Instructions

Preheat the oven to 240°C.
Spread the cream over the pinsa base. Add the sliced mushrooms.
Divide the Pavé d’Isigny into slices.
Bake for 10 to 12 minutes until the cheese is melted and lightly browned.
Remove from the oven, add the speck, pepper and fresh basil.

Laura

I'm Laura, the founder of Vegetarians.co.nz and a devoted vegetarian for over a decade, who turned her passion for a plant-based lifestyle into a platform to inspire and guide others. My journey has taught me the importance of nourishing the body with wholesome foods, and through our site, I aim to share this knowledge and help you discover the joy of vegetarian living.