Brush the entire surface of the pinsa with extra-virgin olive oil. Bake in a preheated oven at 220°C for 7 min. Remove from the oven, cut into 6 pieces, and cover the pinsa with radicchio leaves. Create roses with the bacon and place them on each piece of pinsa. Add the stracciatella, the yellow cherry tomatoes previously washed and cut in half, and finish the dressing with whole or chopped basil leaves.