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 ...
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
The seasoning of the Speck Alto Adige PGI, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.
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.
Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
Easy to digest, simple and delicious: You and your guests will love it!
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.