Pizza-in-the-pan with Speck Alto Adige – recipe

Course: main course
Style: modern
Level of difficulty: easy
Preparation time: 45 min.
Created by: Valentina Tozza

     

Print  
  South Tyrolean-style carbonara



For the dough
300 g flour
180 g water
4 tbsp extra virgin olive oil
8 g dry yeast
4 tbsp salt

For the topping
4 tbsp tomate sauce
2 sliced boiled potatos
1 mozzarella ball
2 tbsp pesto
8-10 slices of Speck Alto Adige PGI

To bake
Pan (24cm diameter)

For the dough
600 g flour
360 g water
8 tbsp extra virgin olive oil
16 g dry yeast
8 tbsp salt

For the topping
8 tbsp tomate sauce
4 sliced boiled potatos
2 mozzarella balls
4 tbsp pesto
16-20 slices of Speck Alto Adige PGI

To bake
Pan (24cm diameter)

 

Preparation

Mix all the ingredients in a bowl, grease the pan, smooth out the dough by hand, cover and cook over a medium flame for 5 minutes.

Add the tomato sauce, the mozzarella, potatoes, oil and salt, then cover and cook for another 10 minutes.

Check that it is golden-brown underneath and serve with slices of Speck Alto Adige PGI.

 

Ready to try something new?

See more Speck recipes ...

Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

Ravioli with prawns and Speck Alto Adige PGI - recipe

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

Asparagus with Speck Alto Adige - recipe

Asparagus with speck

A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.

Cheese balls with Speck Alto Adige PGI

Cheese balls with Speck Alto Adige PGI

These creamy, herby appetiser balls disappear in one single bite.

Cabbage marinated with crispy Speck Alto Adige PGI - recipe

Cabbage marinated with crispy Speck

Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.

Baked Zucchini Flowers with Goat’s Milk Ricotta, Speck Alto Adige and Saffron Sauce – recipe

Three zucchini flowers stuffed with ricotta and wrapped in bacon, served on a plate with creamy sauce and fresh herbs.

Delicate flowers, savoury Speck Alto Adige PGI and golden saffron sauce – a baked dish full of South Tyrolean summer flavours.

Galette bretonne with Speck Alto Adige and courgettes – recipe

Bretonische Galette auf einem Teller serviert mit Zucchini, Frühlingszwiebeln und Speck Alto Adige g.g.A., garniert mit frischem Speck und schwarzem Pfeffer.

Crispy galettes with sautéed courgettes and intensely flavoured Speck Alto Adige PGI

Hummus with pumpkin and Speck Alto Adige - recipe

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.

Potato gnocchi with Speck Alto Adige sauce - recipe

Potato gnocchi with speck

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...