MENU
Ingredients for the dough
500 g type 1 flour 3.5 g dried brewer’s yeast, or ½ cube fresh yeast (12.5g) 380 ml water (max 30°C) 2 spoons extra-virgin olive oil 2 heaped teaspoons salt (approx. 12 g)
Ingredients for the topping
150 g tomato sauce Salt Oregano 200 g mozzarella (preferably mozzarella for pizzas), cubed 100 g brie, sliced A few baby artichokes, preserved in oil A handful of walnuts 12 wafer-thin slices of Speck Alto Adige PGI
Preparation
Combine the flour and brewer’s yeast in a bowl. Add the water and oil and mix with a wooden spoon. When all the water has been absorbed, leave the dough to rest for 10 minutes, then add the salt and mix again until smooth. The mixture will be very wet at this stage, and must be mixed with a spoon. Cover the bowl with cling film or a lid, place in the fridge and leave to rise for at least 12 hours or up to a maximum of 24 hours. Line a 40 x 30 cm baking tray with parchment paper greased with a few drops of olive oil. Brush the surface of the dough with oil and use the tips of your fingers to spread it out on the tray. Leave to rise at room temperature or a warm place for 60 minutes.
Season the tomato sauce with the salt, oregano and a drop of oil. Spread the tomato sauce over the pizza dough and bake in a preheated oven (230°C static/210°C ventilated) for 7 minutes. Remove the tray from the oven and spread the mozzarella, sliced brie, artichokes and walnuts on top of the pizza. Return to the oven for another 12 minutes or until cooked. Remove from the oven and top with the slices of Speck Alto Adige PGI.
Ready to try something new?
See more Speck recipes ...
No need to turn on the oven to enjoy a delicious pizza! With an extra touch of flavour from Speck Alto Adige PGI – the perfect combination of goodness and simplicity.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.
Elegant and tasty, ideal as appetisers or as a simple and balanced main course with Speck Alto Adige PGI.
Looking for inspiration? Add a dash of fruit to the grill with Speck Alto Adige PGI and try our tip for hot summer days.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.