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 ...
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.
A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Are you searching for a light, yet tasty starter for your summer party?
Crispy finger food: this fresh take on bruschetta will be a hit at any party.
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.