Pinsa nomad

Ingredients

For 1 pinsa:

 

  • 500 g Marie Thumas Apéro Cauliflower Dip
  • 1 pinsa base (prebaked, approx. 30×20 cm)
  • 45 g cream
  • 20 g pomegranate seeds
  • 1 handful rocket (arugula)
  • 20 g crumbled feta
  • 5 g tahini
  • 10 g roasted hazelnuts

Preparation

  1. Heat 250 g of the dip as per instructions and mix with cream. Fry the remaining 250 g in a pan.
  2. Bake the pinsa base at 220°C for 5 minutes.
  3. Spread the dip, then top with florets, pomegranate, rocket, tahini, feta, and hazelnuts.

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