Brush the entire surface of the pinsa with extra virgin olive oil. Bake in a preheated oven at 220°C for 7′. Remove from oven, cut into 6 pieces and top the pinsa with radicchio leaves. Create roses with the cured bacon and lay them on each piece. Add stracciatella, yellow date tomatoes previously washed and cut in half, and Finish the topping with whole or chopped basil leaves.