1. Preheat the oven to 225 °C.

2. Toast the pine nuts until golden in a pan.

3. Drain the mozzarella cheese, tear it into strips, and spread it over the pizza base along with the Parmesan.

4. Bake for 3-4 minutes.

5. Distribute ricotta in dollops over the pizza.

6. Add olives and pine nuts, then finish with rosemary and a drizzle of Il Fornaio's extra virgin olive oil.

Enjoy your meal!

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