Pizza with Speck Alto Adige PGI, brie, artichokes and walnuts
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: an absolute must-taste!
Difficulty: Medium
Preparation time: 60 min
A recipe by: Stefano Cavada
Ingredients
Serves for
4
people
Ingredients for the dough
- 500 Grams type 1 flour
- 3.5 Grams dried brewer’s yeast (or 12,5 g fresh yeast)
- 380 Milliliters water (max 30°C)
- 2 tablespoon extra-virgin olive oil
- 2 Teaspoon salt (approx. 12 g)
Ingredients for the topping
- 150 Grams tomato sauce
- Salt to taste
- Oregano to taste
- 200 Grams mozzarella (preferably mozzarella for pizzas, cubed)
- 100 Grams brie (sliced)
- baby artichokes (preserved in oil) to taste
- 1 handful of walnuts
- 12 Slice Speck Alto Adige PGI
Pizza with Speck Alto Adige PGI, brie, artichokes and walnuts
Preparation time 60 min
- 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.
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