- 4 Pinse
- 4 Burrotta
- 1 jar of cherry tomato sauce (330gr)
- 20 Anchovy fillets
- 16 Semi-dried tomatoes
- 8 fresh cherry tomatoes
- Fresh basil
- Extra Virgin olive oil
Pour 2 spoons of Cherry Tomato Sauce on each Pinsa, a pinch of salt and a drizzle of Olive Oil.
Put Pinsa in pre-heated oven at 250° for 8-10 minutes.
Once cooked, fill them with burrotta, anchovy fillets, semi-dried and fresh tomatoes, a drizzle of oil and fresh basil.