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30m prep

30m cook

2 servings


  • Pinsa
  • San Marzano Tomatoes
  • Fresh Basil
  • Mozzarella Balls
  • Extra Virgin Olive Oil
  • Flaked Sea Salt
  • Black Pepper
  • Basil Pesto


  • Toast Pinsa bread under the grill and cut into slices.
  • Chop tomatoes and seafood with salt, pepper and dried basil.
  • Tea mozzarella balls and add to the tomatoes.
  • Drizzle in some extra virgin olive oil and combine.
  • Top the toasted Pinsa with the mixture.
  • Garnish with green pesto, dried basil and a drizzle of extra virgin olive oil.
  • Start your meal with Bruschetta!

Buon Appetito


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