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Recipe

Pinsa with Peaches, Honey, and Walnuts

By John Regefalk, Katie Parla June/July 2020 Issue

Yield: 6 pinse (about 6 x 10 inches each)

Servings: 6

Grilled Roman pinse can be just as wonderful at the end of a meal as they are for a main course. Be sure to choose firm peaches that hold up to grilling, and have the toppings ready before you grill the dough, since they will need to go on right away.

Ingredients

  • 8 firm but ripe peaches, halved and pitted (about 3 lb.)
  • 2 Tbs. extra-virgin olive oil; more for brushing and drizzling
  • Fine sea salt
  • 1 recipe Pinsa Romana Dough, shaped into balls and risen, but not yet stretched or cooked
  • 1-1/4 cups coarsely chopped toasted walnuts (about 5 oz.)
  • 1/4 cup plus 2 Tbs. honey

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 1280
  • Carbohydrates (g): 55
  • Fiber (g): 4
  • Sugar (g): 18
  • Protein (g): 9

Preparation

  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  • Brush the cut sides of the peaches with olive oil, season lightly with salt, and place cut side down on the grate of a grill over medium heat. Cook until grill marks appear, about 4 minutes. Brush the top of the peaches with oil, flip, and grill 4 minutes more. When the peaches are cool enough to handle, slice into 1/4-inch-thick slices.
  • Stretch and grill the Pinsa Romana Dough as directed.
  • Brush the pinse with olive oil and distribute the peaches evenly among the pinse. Season with salt. Sprinkle all over with walnuts and drizzle with honey. Serve immediately.
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