Speck & truffle pizzette

Name: Speck & truffle pizzette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 220 g pack 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; 20 g Parmigiano Reggiano, shaved

Speck is an Italian cured ham from the Alpine South Tyrol, north of Milan. Pizzettes are a good sharing starter when cut into wedges, or have one each.

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Makes4
CourseLunch
Prepare10 mins
Cook15 mins
Total time25 mins
Plusdefrosting and rising

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2 x 220g pack 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
20g Parmigiano Reggiano, shaved

Defrost the dough balls according to pack instructions, then allow to rise until soft, pillowy and filling the wrappers. Meanwhile, put the garlic and oil into 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 half to make 4 pieces. Flatten, then stretch gently with your hands to make 4 small round or oval pizzettes.
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 pizzette with 1 tbsp 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 remaining garlic oil.

Cook’s tip

For the same vibe but in less time, toast pieces of Crosta & Mollica Pane Pugliese, and brush with the garlic oil. Cut into smaller bites, add the toppings and serve.

And to drink...

Tre Fiori Greco di Tufo DOC and Fenaroli Pecorino Superiore are crisp, dry whites with herbal or mineral notes and high acidity, which helps cut through the richness of the pesto and speck.

Typical values per item when made using specific products in recipe