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

     

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   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.
 
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