Pinsa with Burrata, Roasted Cherry Tomatoes, and Pesto

Ingredients

Pinsa (e.g., Pinsa Romana by Di Marco) - 1 piece
Cherry tomatoes - 200 g (about 7 oz or 1 ½ cups)
Burrata - 2 balls (approx. 100-150 g / 3.5-5 oz each)
Basil pesto - 3 tosp
Toasted pine nuts - 2 tbsp
Fresh basil sprig - for garnish
Olive oil - for roasting
Salt and freshly ground black pepper - to taste

Cooking Instructions

Preheat your oven to 240°C (470°F).

Place cherry tomatoes (with or without stems, your choice) in a baking dish. Drizzle with olive oil, season with salt and pepper, and roast for 10 minutes until soft and slightly caramelized.

Bake the pinsa in the preheated oven for 5
minutes until crisp and golden.

Spread the baked pinsa with basil pesto.

Arrange the burrata and roasted cherry tomatoes on top. Season with a pinch of salt and pepper, if desired.

Sprinkle with toasted pine nuts and garnish with
fresh basil leaves.

Serving:

Serve immediately while the pinsa is hot, and enjoy the creamy burrata, fragrant pesto, and sweet roasted tomatoes!

Chef's Note

Enjoy!