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 ...
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
Tasty, healthy with Speck ALto Adige PGI and an attractive addition to a beautifully laid table. Can anybody resist them?
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
Speck Alto Adige PGI and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
Crispy galettes with sautéed courgettes and intensely flavoured Speck Alto Adige PGI
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!