Pizza with Speck and Arugula

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After having entered about 1000 KitchenAid giveaways on ThePioneerWoman.com and having won none, I’ve finally bought my own fantastic…

Artisan Stand Mixer

I was sooooooooooo thrilled and excited of finally owning a KitchenAid that I have immediatelly start using it.

I made Pizza Sunday night!

There are 2 main kinds of pizza: the Roman style, crispy and thin, and the Napoli style: soft and elastic.  Personally I like the Napoli style better but that is very hard to make and you will need a traditional wood oven for making it properly. So at home I just make the roman style: a nice, light, crispy pizza crust  which I have stuffed with speak and arugula!

You can use  the crust  for making any kind of pizzas tho,from simple margherita, to peperoni pizza, or mushroom and ham and lots more.

I’ll be posting other pizza recipes in the future but for today let’s try this delightful speck and arugula one!

I love PIZZA!

Ingredients:

for the dough

  • 2 cups bread flour
  • 1 tsp instant yeast
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 3/4 cup warm water

for the pizza

  • 3-4 tbsp tomato sauce
  • 1/4 tsp salt
  • 6 slices of speck
  • 100 g mozzarella cheese
  • fresh arugula
  • extra virgin oil to drizzle

For the perfect pizza  you need to prepare the crust ahead of time, I generally make it 1 day before, but 2 or 3 days before would be even better. This would give the dough enough time to properly age

Dissolve yeast in about 3/4 cup warm water and let it sit in the counter for about 10 min

Combine flour and salt

with your mixer on low speed slowly drizzle in 2 tbsp of extra virgin olive oil, then slowly pour in the water and yeast and keep mixing for a few minutes until you get a nice and smooth dough

Coat a bowl with oil, place the dough into the bowl, cover with plastic wrap and a towel and let it rest for about 3-4 hours in a warm and dry place

This is about 4 hours later

can you see the difference?

Before

After

now punch the dough down and place it in a zip lock bag and refrigerate for at least 24 hours or more if you can

This is the following day: nice and aged!

Divide the dough in half and roll the first half in a very thin circle

coat with some oil your baking tray and lay the pizza dough on top

Spread some tomato sauce

add some salt and mozzarella cheese sliced up quite thin

Bake at 250 C for about 10 min placing the pan on the lower rack

As soon as the crust start getting a nice golden-brown color and the mozzarella cheese is bubbling, take the pizza out of the oven

and lay on top a few slices of speck

and plenty of fresh arugula leaves

Cut your pizza into slices and enjoy!

mmm, nice and crispy!

Love

- LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

3 comments on “Pizza with Speck and Arugula

  1. comunque tu vuoi farmi morire con queste ricette e fotooo!!!

    e la mia dieta se ne va a quel paese!!!

    ah proposito l hai utilizzata??

    io -5

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