Pizza with organic Italian speck and rucola

See the recipe by Ramona Allegri

Blog: Il mondo di Ramy *food*

Molino Soncini Cesare Pizza Line Red flour500g
extra-virgin olive oil5 tablespoons
sugar2 teaspoons
salt1.5 teaspoons
beer yeast1 sachet

Ingredients for the filling/topping

100g Trentino Alto Adige speck, 200g Grana Padano cheese, 100g fresh organic rucola, oregano (as needed), 1/2 glass tomato puree, salt (as needed), extra-virgin olive oil


To prepare in the morning to have ready to cook for the evening: dissolve the yeast in a glass of warm water with the sugar; place all the other ingredients for the dough in your dough maker, and work together, slowly adding the yeast, until it has completely disappeared into the dough. Work it for five minutes at speed n.4, adding the water a little at a time. Once you have a smooth dough, remove from the machine, and work energetically with your hands for a few minutes. Now place in a pot covered with a cloth, and leave to rise for the rest of the day. Once it has risen (at least 12 hours), divide in two, and roll each one with a rolling pin into a rectangle the size of a baking tray.
In a pot, mix together the tomato paste, the oil and a little salt: then spread over each piece of dough, plus the oregano, very thinly-sliced pieces of the Grana Padano cheese (use a potato peeler to slice it), and then the speck. Bake in a pre-heated oven at 180C for at least 15 minutes. Once cooked, remove from the oven, garnish with the fresh rucola and some extra cheese slices; serve hot.


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