I'm a massive fan of 'pizza bianca', they really show off the quality of the pizza base and the flavours that you choose to put on top. There is a summery freshness you get from them, perfect for al fresco dining and sharing with friends - something chilled to go alongside finishes this picture perfectly.

Burrata is a gloriously creamy and indulgent cheese from Puglia. Cooking Burrata would be a crime, but tearing it apart over a freshly cooked pizza with some peppery rocket and a fruity extra virgin olive oil is just heavenly. I've added in some artichoke hearts, and few pieces of sun blushed tomato and some toasted hazelnuts. It was delicious and so well worth a try, I could quite happily live on these.

Serves 4-5
3 x Pinsa Romana Bases
300g x Burrata Cheese 
280g Artichoke Hearts, sliced into small pieces
100g Sunblushed Tomatoes, sliced into small pieces
6tbsps Basil Pesto, defrosted
125g Hazelnuts, toasted and lightly crushed
A sprinkling of Guajillo Chillies, finely chopped (optional)
70g Rocket
A good drizzle of Extra Virgin Olive Oil

1. Fully defrost the Pinsa Romana bases at room temperature.

2. Pre-heat your oven and a pizza stone or baking tray to it's maximum temperature. You want to try and recreate a pizza oven by having something hot to cook the Pinsa on. I actually find that the bottom part of the oven works best.

3. Drizzle some extra virgin olive oil over the Pinsa and using your hands, rub it all over to create a thin coating. Then spoon over a couple of tablespoons of pesto and smear that all round the base, leaving a small gap along the edge.

4. Scatter over some artichoke hearts, sun blush tomatoes and guajillo chilli and cook in the hot oven for 4-5 minutes. This time will vary depending on how hot your oven is, but you want the edges to start crisping up a little.

5. Remove the Pinsa from the oven and let it cool for a minute. Tear up one of the balls of burrata and scatter over with some rocket and a few roasted hazelnuts.

6. Finish with a drizzle of extra virgin olive oil and enjoy.

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