Ingredients:
- tomato sauce
- 1 eggplant
- yellow and red bell peppers
- pumpkin cream
- burrata cream
Instructions:
Cut eggplant into slices, season with olive oil, and bake. Brush the pinsa from the middle to the edge with tomato sauce and bake at 240°C for 4 minutes. Roast peppers and peel them. Cook pumpkin, mix, season, and add a bit of cream or spreadable cheese. Make burrata cream by cutting it finely with scissors. Arrange all ingredients as shown in the photo, bake for about 2 minutes for a delicious and crispy flavor bomb.
