Speck is dry cured ham that has been lightly smoked. It combines with olives, goat cheese, and parmigiano for a savory delight.
- pizza dough
- katie's red sauce
- goat cheese
- sliced speck prosciutto
- calamata olives (olives may contain pits)
- fresh oregano
- shaved parmigiano
- cutting board or pizza peel
- pizza stones or cookie sheet
PREP TIME: 10 MINUTES
STEP 1: Pre-heat oven to 500 degrees with pizza stone or cookie sheet inside oven for optimal crispness. Pre-heat for at least 30 minutes before baking. If you are nervous to slide your pizza into the oven onto the stone/cookie sheet, then pre-heat the oven without your cookie sheet/pizza stone inside the oven so you can prepare your pizza on top without the advanced sliding technique.
STEP 2: Remove oregano leaves from stem and set aside.
STEP 3: Take pizza dough out of refrigerator and let sit 10-15 min before stretching. Dough is easier to stretch and roll at room temp.
STRETCH PIZZA DOUGH
Watch our instructional pizza dough stretching video on our website www.veropizzaandpasta.com and read the dough stretching recipe card in your box before you begin. Hand stretching dough can be tricky, but fun! The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.
ASSEMBLE & BAKE PIZZAS
COOKING TIME: 20 MINUTES
STEP 1: If you ordered Vero for 4 you will assemble your pizzas one at a time on your floured cutting board or pizza peel and please make sure you save half of your toppings for your second pizza.
STEP 2: Place hand stretched pizza dough on floured cutting board or cookie sheet/pizza stone if you’re not sliding the dough into the oven. PIZZA.
STEP 3: Pour red sauce in the center of the dough. Using the back of a spoon spread the red sauce over the dough with your border a ½" from edge. Don’t get any red sauce on your board or your pizza will stick when sliding into the oven.
STEP 4: Distribute the goat cheese evenly onto dough in small dollops.
STEP 5: Place speck over the dough evenly. (Tear speck into smaller pieces if needed.)
STEP 6: Distribute goat cheese evenly onto dough in small dollops.
STEP 7: Add calamata olives onto dough.
STEP 8: Slide topped pizza from your cutting board or pizza peel onto your pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists shake the board back and forth until it’s loose enough to slide onto your pre-heated stone. Release the dough from the back to the front of the stone/cookie sheet.
STEP 9: Your pizza will not be a perfect circle and that is ok…no perfectionists allowed. In Italy they call this RUSTIC! pizza.
STEP 10: If you ordered Vero for 4, assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza.
STEP 11: Cook pizza 8-12 minutes or until desired crispness and golden brown.
STEP 12: Let pizza cool 2-4 minutes.
STEP 13: Slice pizza into desired number of slices. Garnish with shaved parmigiana, fresh oregano, and a drizzle of your favorite olive oil if you have any in your pantry.
STEP 14: Enjoy your Pizza!
Nero D'avola is a Sicillian red wine with sweet tannin and plum and peppery flavors.
If you could be a superhero, what would you choose as your superpower?
Chocolate or vanilla?