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 ...
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!