Pinsa Romana with Buttenut squash, smoked burrata, lardo and spinach

• Difficulty: Easy
• Time of Preparation: 15 min
• Time of Cooking:  20 min
• Doses for: 2 people

 INGREDIENTS:

• 1 Pinsa Romana
• 1 Smoked burrata, diced
• 2 Cups butternut squash, diced
• ½ White onion, diced
• 1 Sprig of rosemary
• 6-8 Very thin slices of lardo
• 8oz Fresh spinach
• 2 Garlic cloves
• A few basil leaves
• 2 tablespoons Parmigiano
• Extra Virgin Olive Oil
• Salt
• Pepper

PREPARATION:

1. Boil the butternut squash and onion with 1 sprig of rosemary until tender.
2. Drain, then blend until smooth. Season with salt and pepper to taste.
3. Drizzle some olive oil in a sauté pan with two garlic gloves smashed with your hands.
4. Add the spinach and cook for 4/5 minutes until the leaves are slightly wilted.
5. Spoon some butternut squash puree on the pinsa and spread leaving one inch of crust free on the boarders.
6. Add the basil leaves, the spinach and the diced smoked mozzarella.
7. Drizzle some olive oil and sprinkle some salt.
8. Bake in the oven for 5/6 minutes.
9. Get the slices of lardo ready, trying to cut it as thin as possible.
10. Take the pinsa out of the oven and place the slices of lardo on top right away so it melts. Slice and serve.
11. Buon appetito!