Pinsa with Radicchio, Speck, and Walnuts

The pinsa with radicchio, speck, and walnuts is a tasty and flavorful variation that combines the sweetness of radicchio with the savoriness of speck and the crunchiness of walnuts, all accompanied by the softness of the typical dough of the Roman pinsa. Here is the recipe:

Ingredients

• 1 dough for Roman pinsa (you can prepare it at home or buy it ready-made)
• 250 g of red radicchio
• 150 g of thinly sliced speck
• 100 g of shelled walnuts
• 200 g of mozzarella for pizza (or fiordilatte)
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. First, preheat the oven to 250 °C with static function or to the maximum according to your oven, to get it well heated.
2. Meanwhile, wash and dry the radicchio, then cut it into thin strips.
3. In a non-stick pan, heat a drizzle of oil and sauté the radicchio for a few minutes, until it becomes soft. Season with salt and pepper to taste.
4. Coarsely chop the walnuts.
5. Roll out the pinsa dough on a previously oiled baking sheet, giving it the typical oval and elongated shape.
6. Distribute the diced mozzarella evenly over the dough.
7. Add the sautéed radicchio and then the slices of speck and the chopped walnuts.
8. Bake the pinsa in the lower part of the oven for approximately 15-20 minutes or until the edge is golden brown and the mozzarella is well melted.
9. Take the pinsa out of the oven, let it cool for a couple of minutes, and then serve.

Curiosity

The Roman pinsa has ancient origins dating back to the time of the Romans, and it is characterized by a particularly hydrated dough that makes it extremely digestible and light. Its oval and elongated shape is a hallmark, and the traditional recipe would call for the use of a specific flour, but it can also be adapted with a mixture of more common flours.