Using spec on your pizza gives it an authentic Italian flavour. This light pizza tastes like it just came out of the ovens in Naples. Made with the Smart Oven™ Pro. Create the crispiness of a brick-oven pizza without the bricks.
40g porcini mushrooms, soaked and drained (see note)
1 clove garlic, crushed
2 tablespoons white wine
1 tablespoon chopped parsley
200g Fior di latte mozzarella or buffalo mozzarella, thinly sliced
150g taleggio cheese, rind removed, diced
12 slices thinly sliced speck
Rocket leaves and olive oil to serve
Basic Pizza Dough
Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms
Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
Divide dough as required
PORCINI & SPECK
Heat oil in a large frying pan over medium high heat. Add drained mushrooms, and garlic and for 2-3 minutes. Add wine and parsley, simmer and set aside
Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button
Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a pizza tray. Prick base with a fork or pizza docker
Divide toppings evenly into four. Top base with a quarter of the mozzarella (3cm from the edge), followed by the taleggio and mushroom mixture.
When preheating has completed, place pizza into the oven for 15 minutes. Remove from oven. Top with speck and rocket. Drizzle with oil. Cut into wedges and serve immediately
