MENU
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
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 ...
Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
Delicious Italian mozzarella and savoury Speck Alto Adige pGI – a dream combination that harmonises from the start.
Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.
A delight for each and every sense!
Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.
A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.
A light starter you’ll love and so will your guests!