Preheat the oven to 400F and line a baking sheet with parchment paper if desired. Add three pinsa flatbreads to the baking sheet and brush each of them with olive oil. Bake for 15-20 minutes or until just turning golden brown. Remove from the oven and set aside.

While the flatbreads are baking, prepare the other ingredients:

1. Chop the pistachios
2. To a frying pan, add 1 tbsp olive oil over medium heat and add the chopped leek. Cook 5-7 minutes until starting to brown and soften. Remove from heat, stir in minced preserved lemon and set aside to cool.
3. To a frying pan, add 1 tbsp olive oil and turn to medium-high heat, add the rapini and cook, stirring often, until fork-tender – about 5 minutes. Remove from heat and stir in zest from half a lemon.

To assemble each flatbread:

1. To one flatbread, fan out pieces of mortadella to cover most of the flatbread. Then tear burrata into pieces, filling in spaces on the flatbread, on or beside the mortadella. Sprinkle over the chopped pistachios, cut into 5-6 slices and then serve.
2. To the second flatbread, spread the leek and preserved lemon mixture as the first layer. Next add 5-6 white anchovies, distributing evenly over the flatbread. Top each anchovy with about a teaspoon of olive tapenade. Cut into 5-6 slices, making sure each slice has one anchovy on it and then serve.
3. To the final flatbread, evenly distribute the ricotta in dollops. Next top with the sauteed rapini and zest of the rest of the lemon.