Pinsa al Tartufo with Burrata, Roasted Cherry Tomatoes & Crispy Prosciutto

1. Preheat the oven
   Preheat the oven to 200°C.
2. Roast the tomatoes and crisp the prosciutto
   Arrange the cherry tomatoes on a baking tray lined with baking parchment. Place the prosciutto alongside and drizzle the tomatoes with a little olive oil.Bake for 15 to 20 minutes until the tomatoes are softened and lightly caramelised, and the prosciutto is crisp. The prosciutto may be ready sooner, so remove it once crisp and drain on kitchen paper.
3. Cook the mushrooms and toast the pine nuts
   Meanwhile, fry the chestnut mushrooms in a little olive oil until golden brown. Set aside.Toast the pine nuts in a dry frying pan over a low heat until golden. They colour quickly, so keep a close eye on them. Set aside to cool.
4. Bake the pinsa
   Bake the pinsa according to the pack instructions until golden and crisp.
5. Assemble
   Spread the warm pinsa generously with Bertolli Pesto al Tartufo. Top with the mushrooms and roasted cherry tomatoes.Tear open the burrata and place it over the pinsa. Scatter over the toasted pine nuts, then break the crispy prosciutto into large pieces and add on top.Finish with fresh rocket and basil leaves. Drizzle with extra virgin olive oil and season with sea salt and freshly ground black pepper to taste.
6. Serve
   Slice into four or more pieces and serve immediately while the base is crisp and the burrata is deliciously creamy.

Buon appetito!