ingredients

1 roll of Croustipaste pizza dough
100 g of artichoke cream
12 petals of candied tomatoes
6 thin slices of speck
100 g grated Parmesan cheese
100 g frozen shelled beans

Steps

Step 1

Preheat the oven to 200 ° C (tea 6-7). Cook the beans in a pan of boiling water for 3 minutes. Drain them, let cool.

2nd step

Spread the pizza dough on a baking sheet, prick it with a fork. Spread over the artichoke cream, then the tomato petals and the beans.

Step 3

Bake for 8 minutes, then put the chopped speck into pieces and sprinkle with parmesan cheese.
Continue cooking for 2 minutes: Parmesan cheese should be lightly browned. Taste hot.
Speck IGP (Protected Geographical Indication) is an Italian charcuterie from Alto Adige (Tyrol Italy), recognizable by its flattened shape, its spicy fragrances and its subtly smoky taste.

tips

The traditional manufacturing method involves light smoking and maturing for at least 22 weeks. You can eat it like a raw ham, but also cook it, because the speck can be heated up: seared in the pan and served as a salad, or sprinkled over a pizza as in our recipe.