We fired up the pizza oven recently and whenever that happens we start with traditional pizzas (always a Margherita first) then things start getting weird (but hopefully delicious). Fortunately, in the case of this Speck Pie, the outcome was delicious.
I have no shame in admitting that this was an umami pantry/refrigerator inspired pizza. I made a few traditional pies then started digging around the pantry and fridge for all the things I’m obsessed with such as garlic, anchovies, and chilies.
I’m a big fan of white pizzas because they get super crispy and act as a neutral canvas to showcase bold ingredients. However, if you want to take this pizza to the next level consider chopping and drizzling a few small spoonfuls of the roasted tomatoes in this recipe on the pie before you bake it (add the tomatoes after the cheese).
On how to make and manage pizza dough, see this post.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 3 hours |
| Servings |
pizzas
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- speck, thinly sliced
- garlic, chopped
- scallions, thinly sliced
- red pepper flakes
- oregano, dried
- anchovies, filleted and rinsed
- low moisture mozzarella, cut into 1/2 inch cubes
- italian fontina, shredded
- 1 recipe pizza dough
- extra virgin olive oil
Ingredients
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- 1 hour prior to baking the pizzas, preheat the oven (with pizza stone on bottom rack) to 500. Shape the pizzas into about a 12" disc then brush the rim with extra virgin olive oil. First scatter a generous amount of chopped garlic, red pepper flakes, and dried oregano. Add about 7 or 8 pieces of the mozzarella and a handful of shredded fontina. Add the scallions and finish with the speck tearing it into halves or thirds. Bake until the rim is golden brown and the bottom is crispy. 7-9 minutes.
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