MENU
Ingredients for the dough
500 g type 1 flour 3.5 g dried brewer’s yeast, or ½ cube fresh yeast (12.5g) 380 ml water (max 30°C) 2 spoons extra-virgin olive oil 2 heaped teaspoons salt (approx. 12 g)
Ingredients for the topping
150 g tomato sauce Salt Oregano 200 g mozzarella (preferably mozzarella for pizzas), cubed 100 g brie, sliced A few baby artichokes, preserved in oil A handful of walnuts 12 wafer-thin slices of Speck Alto Adige PGI
Preparation
Combine the flour and brewer’s yeast in a bowl. Add the water and oil and mix with a wooden spoon. When all the water has been absorbed, leave the dough to rest for 10 minutes, then add the salt and mix again until smooth. The mixture will be very wet at this stage, and must be mixed with a spoon. Cover the bowl with cling film or a lid, place in the fridge and leave to rise for at least 12 hours or up to a maximum of 24 hours. Line a 40 x 30 cm baking tray with parchment paper greased with a few drops of olive oil. Brush the surface of the dough with oil and use the tips of your fingers to spread it out on the tray. Leave to rise at room temperature or a warm place for 60 minutes.
Season the tomato sauce with the salt, oregano and a drop of oil. Spread the tomato sauce over the pizza dough and bake in a preheated oven (230°C static/210°C ventilated) for 7 minutes. Remove the tray from the oven and spread the mozzarella, sliced brie, artichokes and walnuts on top of the pizza. Return to the oven for another 12 minutes or until cooked. Remove from the oven and top with the slices of Speck Alto Adige PGI.
Ready to try something new?
See more Speck recipes ...
Oven-baked meatloaf with Speck Alto Adige PGI, melted cheese and crunchy walnuts.
A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.
Fluffy buns filled with creamy cheese and Speck Alto Adige PGI