The Classic One
A delicious 72-hour sourdough bread with extra-virgin olive oil, hand-stretched and baked on Italian Marble, paired with a fiery chimichurri butter.
Remove the Pinsa from the packaging and place on a baking tray in a preheated oven at 200°C (180°C fan, gas mark 6) for 8/10 minutes.
While the Pinsa is cooking, chop up cherry tomatoes and slice mozzarella.
Add the butter pot to a pan and gently melt.
Carefully remove the Pinsa from the oven, letting it stand for 1 minute, and then drizzle over the butter.
Top with tomatoes, sliced mozzarella & fresh basil leaves.