Spread the pumpkin cream on the base of the Pinsa. Sprinkle the already chopped mozzarella and bake in a preheated oven for 3-4 min at 250°C. Once the mozzarella is well melted, remove the Pinsa and dress it with the previously boiled, salted, and sautéed chard, forming nests with a fork. Cut the fresh cod fillet cut into 1 cm slices and sear it in a pan with a little oil for a few minutes. Place each slice on the chard nests. Finally, sprinkle some pomegranate grains and season with extra-virgin olive oil.