MENU
For the pizza dough 280 g flour, type 00 210 g water 1.25 g fresh yeast 7 g salt
For the mayonnaise 20 g chives 50 g rapeseed oil 12.5 ml milk ¼ level tsp. salt ¼ tsp. medium-hot mustard
For the topping 62.5g mozzarella (grated) 50 g Emmental (grated)) ½ tbsp. freshly-grated horseradish) approx. 65 g Speck Alto Adige PGI
For the pizza dough 560 g flour, type 00 420 g water 2.5 g fresh yeast 14 g salt
For the mayonnaise 40 g chives 100 g rapeseed oil 25 ml milk ½ level tsp. salt ½ tsp. medium-hot mustard
For the topping 125g mozzarella (grated) 100 g Emmental (grated)) 1 tbsp. freshly-grated horseradish) approx. 125 g Speck Alto Adige PGI
Preparation
Pizza dough Dissolve the yeast in the water, add to the flour and knead roughly. Leave to rise for 1 hour, then add the salt to the dough and knead well for 15-30 minutes in a food processor. Leave to rest for 18 hours at approx. 15°C.
Divide the dough into 4 pieces, shape into small balls and leave to rest for a further 6 hours.
The chive mayonnaise Chop the chives into fine rings, place in blender and blend well with the rapeseed oil for 5 minutes, stopping for around 10 seconds every now and again to ensure that the oil does not overheat. Strain the oil and discard the shredded chives. You should have around 100 ml of chive oil. Pour approx. 85g into a mixing bowl together with the milk, salt and mustard and blend to a mayonnaise using a hand blender. Transfer to a squeeze bottle and store in the fridge.
Baking and topping the pizza Preheat the pizza stone at maximum temperature for 25 minutes (minimum oven temperature 250°C). Then turn your oven to top heat only or grill setting, and continue to preheat.
Shape each dough ball into pizzas. Top each pizza with 1 tbsp. Emmental and 1 tbsp. mozzarella and bake in oven at 300°C for approx. 4 minutes. Remove from the oven as soon as the crust turns crisp and golden around the edges. Pipe circles of the chive mayonnaise onto the pizza and top with 4 slices of wafer-thin Speck Alto Adige PGI. Garnish with approx. 1 tbsp. of freshly-grated horseradish and serve.
Ready to try something new?
See more Speck recipes ...
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige PGI!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
This pizza is a sure-fire way to win your guests’ hearts: It looks amazing, and the mild, smoky notes of the Speck Alto Adige PGI are nothing short of a triumph.
The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
Delicate flowers, savoury Speck Alto Adige PGI and golden saffron sauce – a baked dish full of South Tyrolean summer flavours.