Pinsa with smoked salmon, burrata, lamb's lettuce, lemon, and balsamic glaze

Ingredients

• 2 ready-made pinsa romana bases
• 150 g smoked salmon
• 1 burrata (200 g)
• 50 g lamb’s lettuce
• extra-virgin olive oil
• juice and zest of 1/2 unwaxed lemon
• balsamic glaze (as needed)
• salt and freshly ground black pepper

Method

1. Heat the pinsa bases in a preheated oven at 220 °C for 5–6 minutes, until crisp outside and soft inside.

2. Meanwhile, drain the burrata and tear it into irregular pieces. Wash and dry the lamb’s lettuce. Make a quick emulsion with 2 tbsp olive oil, a few drops of lemon juice, a pinch of salt, and pepper.

3. Once the pinsa is out of the oven, let it cool for a couple of minutes (so it doesn’t ruin the burrata).

   Spread the burrata pieces, add the smoked salmon slices and the lamb’s lettuce. Dress with the lemon-and-oil emulsion.

4. Grate a little lemon zest over the top for freshness. Finish with thin drizzles of balsamic glaze.