Ingredients:
- 30 g sun-dried tomatoes
- 6 tablespoons hummus
- 4 tablespoons basil pesto
- 50 g pancetta
- 40 g arugula
Instructions:
Bake the pinsa sandwich at 240°C for 5 minutes. Let it cool and cut in half. Spread both sides of the sandwich with hummus. Place rolled arugula drizzled with olive oil on top and sprinkle with pesto. Place sun-dried tomatoes on top, then pancetta.
