Weekend Inspiration: Pinsa with Trapanese Pesto and Burrata

Ingredients:

2 pinsa bases 

1 burrata cheese 

100 g cherry tomatoes 

30 g blanched and peeled almonds 

1 garlic clove 

50 g sun-dried tomatoes 

Olive oil 

25 g fresh basil 

50 g arugula 

Dalmatian seasoning 

Salt

Blend the cherry tomatoes, almonds, garlic, basil, and Dalmatian seasoning briefly. Gradually pour in the olive oil, season with salt, and stir. Bake the pinsa bases for 7 minutes at 220°C. Spread each one with a few tablespoons of the prepared Trapanese pesto. Add the sliced sun-dried tomatoes and return to the oven for another 3 minutes. Arrange the arugula over the baked pinsas. Tear the burrata into pieces and distribute it on top. Finally, drizzle with a little olive oil and sprinkle with Dalmatian seasoning.

Enjoy!