Pinsa is not your average pizza, rather an ancient Roman preparation: an oval focaccia made with a blend of four organic flours and olive oil that’s left to rise for 2 to 3 days. The result is a fragrant, single-portion, feather-light snack. The small Pinsere bakery bakes pinsa to order, tops each with a variety of ingredients, and sells them over a tiny counter for an even smaller price. Favorites are “Campionessa” with pureed pumpkin, smoked cheese, and pancetta; classic tomato, basil, and buffalo mozzarella; and the summer plain pinsa stuffed with silken slices of prosciutto and fresh figs. Toppings and fillings are seasonal and change in quick rotation. There’s also a good choice of salads and soups, plus bottled beers and soft drinks. Take-out only.