The Decadent Pinsa
A delicious 72-hour sourdough bread with extra-virgin olive oil, hand-stretched and baked on Italian Marble, paired with a rich truffle butter and delicious, earthy mushrooms.
Pre-heat your oven to 200°C (180°C fan, gas mark 6) and pre-heat a baking tray.
While it heats up, slice mozzarella, thinly cut the mushrooms and top them on your Pinsa with a dash of Extra virgin olive oil and season with salt.
Cook your topped pinsa for 8-10 minutes.
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 truffle butter.