Pizzette with truffle & artichoke pesto, speck & mozzarella

Name: Pizzette with truffle & artichoke pesto, speck & mozzarella
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4
Ingredients: 440 g Northern Dough Co Original Pizza Dough; 1 clove/s garlic, bashed; 2 tbsp olive oil; plain flour, for rolling; 4 tbsp Belazu Truffle & Artichoke Pesto; 290 g pack No.1 Mozzarella di Bufala Campana DOP, drained and torn; 80 g Unearthed Speck Alto Adige PGI; Small handful wild rocket leaves; 20 g Parmigiano Reggiano, shaved

The deliciously indulgent ingredients make these extra special – ideal for making the most of the weekend.

0 out of 5 stars(0) Rate this recipe

Makes4
CourseLunch
Prepare10 mins
Cook14 mins
Total time24 mins
Plusdefrosting and rising

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

440g Northern Dough Co Original Pizza Dough
1 clove/s garlic, bashed
2 tbsp olive oil
plain flour, for rolling
4 tbsp Belazu Truffle & Artichoke Pesto
290g pack No.1 Mozzarella di Bufala Campana DOP, drained and torn
½ x 80g Unearthed Speck Alto Adige PGI
Small handful wild rocket leaves
20g Parmigiano Reggiano, shaved

Method

Defrost the dough balls at room temperature according to pack instructions, then let them rise until soft and pillowy and filling the wrappers. Meanwhile, put the garlic and olive oil in a small bowl and set aside to infuse.
Preheat the oven to 240ºC, gas mark 9. Remove the dough balls from their bags onto a lightly floured surface. Cut each in ½ to make 4 pieces. Flatten, then stretch gently with your hands to make 4 small round or oval pizzette.
Line a large baking tray with baking parchment. Transfer the dough to the tray and brush lightly with the garlic-infused oil. Bake for 6 minutes, then spread each pizzetta with 1 tbsp of the truffle pesto and dot with pieces of mozzarella. Bake for 6-8 minutes more, until golden with a crisp base. Drape the speck over the top, then scatter with the rocket, parmesan and a drizzle of any remaining garlic oil.