Prosciutto, Parsnip & Fig Pinsa


This is autumn on a plate, equally at home in a country pub, or a trendy cafe. 

The best part is that it feels a bit special, yet is so easy to create!

You can use any / all of your preferred root veggies for the crisps, but parsnip and beetroot work particularly well.


  • 1x 230g oval Virtue Pinsa Romana base
  • 100g torn Buffalo Mozzarella
  • 80g pizza sauce / passata
  • 60g prosciutto
  • 2 figs, thinly sliced
  • Handful of parsnip and/ or beetroot crisps
  • 1 small flurry of rocket
  • Drizzle of olive oil
  • Pint of IPA (to taste)


  1. Pre-heat oven to around 250 °C. (300 °C for a stone deck pizza oven)
  2. If you have a pizza stone, place on the middle rack. 
  3. Lay pinsa base on bench.
  4. Spread your pizza sauce evenly across the base
  5. Add half the sliced figs
  6. Transfer to the hot oven, directly onto the oven rack, or your pizza stone, if using one.
  7. Cook for 4-5 mins or until crisp and starting to lightly brown.
  8. Place the pinsa on serving board and arrange the prosciutto, torn mozzarella and the remaining figs roughly across the surface
  9. Garnish with the veggie crisps, rocket and a drizzle of olive oil
  10. Slice and serve with your favourite beer, to wild acclaim from all present.