Spread the pumpkin cream on the base of the Pinsa. Sprinkle the mozzarella cheese already shredded and bake in a preheated oven for 3/4′ min at 250 C°. When the mozzarella is well melted take out the Pinsa and stuff it with the previously boiled, salted and sauteed chard, forming nests with a fork. Cut the cod fillet into 1 cm slices and sear in a pan with a little oil for a few minutes. Lay each slice on the chard nests. Finally, sprinkle with a few pomegranate seeds and drizzle with extra virgin olive oil.