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Pizza patate e speck

17/11/2023

The pizza with potatoes and speck is a delicious variation of traditional pizza. Here’s how to prepare it.

Ingredients

  • Pizza dough (500 g of flour, 300 ml of water, 25 g of fresh brewer’s yeast, 10 g of salt, a pinch of sugar, 30 ml of extra virgin olive oil)
  • 2-3 medium potatoes
  • 150 g of thin slices of speck
  • 200 g of mozzarella for pizza (or fiordilatte)
  • Fresh rosemary to taste
  • Coarse salt to taste
  • Black pepper to taste
  • Extra virgin olive oil to taste

Preparation

  1. Prepare the dough: dissolve the yeast in lukewarm water with a pinch of sugar and let it rest for a few minutes. In a large bowl, pour the flour and make a well in the center to pour the water and yeast mixture, add the oil and salt. Knead until you get a smooth and elastic mixture, then let it rise covered in a warm place until it doubles in volume.

  2. In the meantime, clean the potatoes and slice them thinly, possibly with the help of a mandolin. Put the potato slices in a bowl with cold water for a few minutes to remove the excess starch.

  3. Dry the potato slices and season them with oil, salt, and pepper. Add the chopped rosemary.

  4. Stretch the dough in an oiled baking tray, create a slightly raised edge and distribute the potato slices evenly over the dough.

  5. Bake in a pre-heated oven at 220 °C for about 15-20 minutes or until the potatoes start to brown.

  6. Take the pizza out of the oven, distribute the speck slices and the diced or sliced mozzarella on top.

  7. Put the pizza back in the oven for another 5 minutes or until the cheese has melted properly and the speck has become slightly crispy.

  8. Take it out, let it cool for a moment, and then serve.

Curiosity

Speck is a cured meat typically from northern Italy, specifically from Alto Adige. Its smoking gives it a distinct flavor that goes very well with the sweetness of the potatoes and the aroma of the rosemary.

And what to pair with this pizza? A nice glass of slightly sparkling white wine, like a Prosecco, could be great for countering the strong flavor of the speck and the richness of the potatoes. Enjoy your meal!