Pinsa with Trapanese pesto, prosciutto, burrata, sun-dried tomatoes, and arugula

Name: Pinsa with Trapanese pesto, prosciutto, burrata, sun-dried tomatoes, and arugula
Total time: 30 min
Yield: 6 Portions
Ingredients: 2 pinsa bases (usually sold frozen); 100g ripe cherry tomatoes; 30g almonds (blanched and peeled); 1 garlic clove; 30g fresh basil (leaves only); 50ml extra virgin olive oil; Salt, to taste; 1tsp Herbes Provençal; 130g sliced prosciutto; 1 burrata; 50g sun-dried tomatoes; 50g fresh arugula; 0.5tsp Herbes Provençal; Extra virgin olive oil, for serving

25—30 Min

Herbes Provençal

Crispy pinsa meets Sicilian flair in this fresh and flavorful dish, finished with creamy burrata, savory prosciutto, and a punchy homemade Trapanese pesto seasoned with Kotányi Provenciale Mix.

Ingredients 6 Portions

2 pinsa bases (usually sold frozen)
For the Trapanese pesto: 
- 100 gripe cherry tomatoes 
- 30 g almonds (blanched and peeled) 
- 1 garlic clove 
- 30 g fresh basil (leaves only) 
- 50 mlextra virgin olive oil 
- Salt, to taste 
- 1 tspHerbes Provençal
For the topping: 
- 130 gsliced prosciutto 
- 1 burrata
- 50 gsun-dried tomatoes 
- 50 gfresh arugula 
- 0.5 tspHerbes Provençal
- Extra virgin olive oil, for serving

Preparation

1
Place cherry tomatoes, almonds, garlic, basil leaves, and Kotányi Provenciale Mix in a blender or food processor. Blend until you get a thick but slightly textured mixture. Gradually add olive oil while blending, until the desired consistency is reached. Season with salt, mix well, and set aside.
2
Preheat the oven to 220°C (or as instructed on the pinsa package). Place the pinsa bases directly on the oven rack or on a baking tray lined with parchment paper. Bake the empty pinsa bases for 5–7 minutes, or until golden and crispy.
3
Remove the baked pinsas from the oven. Spread about 2–3 tablespoons of Trapanese pesto evenly over each one. Distribute the sliced sun-dried tomatoes on top of the pesto and return the pinsas to the oven for another 2–3 minutes.
4
Remove the pinsas from the oven. Top each with thin slices of prosciutto and arugula. Gently tear the burrata into smaller pieces and distribute evenly. Drizzle with a bit of extra virgin olive oil and sprinkle with Kotányi Dalmatian herb mix. Slice and serve.