Every country has its own culinary tradition, a mix of flavors, ingredients, and techniques that tell stories spanning centuries. In Italy, the homeland of gastronomic excellence, cuisine is a cultural heritage as rich as it is diverse. One of the biggest challenges is modernizing the dishes that have made history and shaped the culture of a place without losing the essence of what makes them unique.

Pizza and the concept of innovation

In this context, even pizza—an undisputed symbol of Italian cuisine worldwide—is undergoing transformation. On one hand, tradition urges us to preserve recipes that make us proud; on the other, innovation is a driving force propelling us into the future, and it cannot be stopped.

This is how gourmet proposals, unique doughs, and recipes influenced by diverse cultural contaminations have emerged. The pinsa margherita fits perfectly into this balance between tradition and innovation, offering a contemporary reinterpretation of a great classic.

Pizza Margherita is a timeless icon

Pizza Margherita is an undisputed icon of Italian cuisine. Legend has it that in 1889, Neapolitan pizzaiolo Raffaele Esposito created this pizza in honor of Queen Margherita of Savoy. During her visit to Naples, Esposito prepared three pizzas, and the queen chose the simplest one—made with tomato, mozzarella, and basil—because it resembled the colors of the Italian flag. From that moment on, Pizza Margherita became one of Italy’s most beloved and symbolic dishes.

Beyond history and legend, Pizza Margherita represents a perfect balance of flavors: the intense taste of tomato, the creaminess of mozzarella fiordilatte, and the fresh aroma of basil. This seemingly simple combination holds a perfect harmony that continues to captivate people even over a century after its creation.

Towards Pinsa Margherita: innovation or transformation?

Fast forward to today, and let’s talk about pinsa. It’s fascinating to see that the keyword pinsa margherita ranks among the most searched terms in this field.

The takeaway is clear: people love innovation and are willing to swap pizza dough for something new that aligns with modern dietary trends. However, they are not willing to change a recipe that is so delicious, light, and deeply rooted in history.

This makes perfect sense. With many traditional recipes, there is always strong resistance to change: a dish that has made history should not be altered by adding or removing ingredients or changing proportions—otherwise, it should be called something else. However, it can be innovated by replacing the base. This is how we achieve innovation, not transformation, modernizing a traditional dish while respecting its history, cultural value, and identity.

Pinsa Margherita: how to make one in just 5 Minutes

The pinsa margherita is one of the easiest recipes to prepare, but turning it into a masterpiece is no easy feat. While practice makes perfect, here are some tips to create a delicious pinsa margherita using a Pinsa Di Marco base.

First, make sure you have all the necessary ingredients: tomato sauce, mozzarella fiordilatte, extra virgin olive oil, a few fresh basil leaves, and a pinch of salt. And, of course, a Pinsa Di Marco base.

Start by preheating the oven. This step is crucial because a well-heated oven ensures that the pinsa base turns out crispy on the outside and soft on the inside—just as intended by its creators.

Next, spread a thin layer of tomato sauce on the pinsa base and adjust the salt. Be careful not to overdo it—too much tomato might enhance the flavor but risks making the base too soggy. The golden rule is to use just enough sauce to bring out the flavor without overpowering the other ingredients.

Evenly distribute the mozzarella, ensuring it is well-drained. Otherwise, it may release too much water during baking.

Bake the pinsa margherita for 5–7 minutes at 250°C (480°F). Watch as the cheese slowly melts and the edges become golden and crispy. Then, take it out of the oven.

Once out of the oven, drizzle with extra virgin olive oil and add a few fresh basil leaves. The result? A delightful dish, both in aroma and taste.

Pinsa Margherita, how many calories?

The pinsa margherita is one of the lightest options (alongside pinsa bianca and pinsa marinara) due to its simple ingredients. The pinsa base itself contains fewer calories than traditional pizza, thanks to its flour mix and high hydration level.

Estimating the calorie count of a pinsa margherita is challenging, as it depends on several factors: size, weight, the amount of mozzarella, oil, and other ingredients. However, general estimates suggest that if a pizza bianca contains about 305 kcal per 100 grams and a pinsa contains 230 kcal, the ratio is approximately 0.75.

So, assuming a whole Pizza Margherita contains around 800 calories, a pinsa margherita of the same weight and ingredients would have about 600 calories. Still too many for a diet? Perhaps, but the variables are countless—portion size, additional foods consumed during the day, and much more. In such cases, a DIY calorie count is rarely accurate.