Coat the top of the pinsa with the olive pate. Bake it in a preheated oven at 220° for about 7 minutes. After it comes out of the oven, cut it into 6 portions and top with the frayed fior di latte mozzarella, eggplant rolls and drained mixed mushrooms and finally complete the topping with arugula leaves, red peppercorns and a drizzle of extra virgin olive oil.