Classic white brunch pinsa
- Pinsa Classica (Classic Pinsa) – white base
- Extra virgin olive oil
- Cervia rock salt
- Rainbow cherry tomatoes
- Pitted Taggiasca olives
- Balsamic vinegar glaze
Bake the Pinsa Gourmet con Farina Integrale (Pinsa Gourmet with Wholewheat Flour) on a wire rack in a ventilated oven for 7 minutes at 200°C.
In the meantime, cut the cherry tomatoes and sauté them in a non-stick pan without oil.
Dress the valerian with salt and oil, then add the Taggiasca olives and cherry tomatoes.
Top the cooked Pinsa with the dressed valerian and the rolled julienne carrots.
Drizzle generously with extra virgin olive oil and add a few drops of balsamic vinegar glaze.