Ingredients:
- 180 g mortadella
- 80 g ricotta
- 1 burrata
- 30 g pistachios
Instructions:
Make the ricotta spreadable and season with salt and pepper. Spread it on the pinsa and bake at 240°C for 5-7 minutes.
Finely chop the pistachios. Make a burrata cream by cutting it with scissors, seasoning with salt and pepper. Arrange mortadella on the Pinsa and sprinkle with burrata cream. Top with chopped pistachios.
