Porcini & Speck Pizza
Prep:  1 hrs 5 mins (Incl. 30mins Rest)
Cook:  60 mins
Makes:  4 Pizzas
Serves:  4
Average: 4 (7 votes)
Difficulty:
Cuisine:
Saved:
Italian
33
Recipe by: Breville
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.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Porcini & Speck Pizza
Ingredients:
Basic Pizza Dough
PORCINI & SPECK
Method:
Basic Pizza Dough
  1. Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
  2. 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
  3. 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
  4. Divide dough as required
PORCINI & SPECK
  1. 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
  2. Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button
  3. 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
  4. Divide toppings evenly into four. Top base with a quarter of the mozzarella (3cm from the edge), followed by the taleggio and mushroom mixture.
  5. 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
  6. Repeat with remaining dough and toppings
Tips & Hints:
  • Freeze dough for up to 8 weeks, double wrapped in plastic wrap
  • Soak mushrooms in hot water for 30 minutes or until soft
Recipe by Valerio Calabro & Giuessepe 'Pino' Russo
Valerio Calabro & Giuessepe 'Pino' Russo

From Potenza in Italy's south, Pino grew up with a great passion for all things cucina Italiano, inspired by family recipes and techniques passed down from his mamma and nonna, pappa and nonno.

With Valerio, who is originally from Livorno, Tuscany, they lead the kitchen teams at La Svolta Hampton and Prahran, preparing authentic, seasonally driven, regionally inspired Italian fare and AVPN accredited pizzas, as awarded by the official assocation in Naples. 

FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.