Mascarpone, Speck, and Walnut Pizza
Category: Leavened Dough
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Type 0) | 1 kg |
| Water | 600 g |
| Extra virgin olive oil | 60 g |
| Active dry yeast | 7 g |
| Fine salt | 20 g |
| Speck (smoked cured ham) | 150 g |
| Mascarpone cheese | 150 g |
| Walnut kernels (chopped) | 40 g |
| Extra virgin olive oil (for pizza base) | 10 g |
| Oregano | 10 g |
| Buffalo mozzarella | 600 g |
| Tomato passata (pureed) | 700 g |
| Salt (to taste) | To taste |
Instructions:
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Prepare the Pizza Dough:
Start by adding the all-purpose flour into the bowl of a stand mixer. Sprinkle in the dry yeast and begin mixing on low speed. Gradually pour in the water, a little at a time, ensuring that each addition is fully absorbed before adding more. Continue mixing until you have a smooth dough. -
-
Incorporate Olive Oil:
Once the water has been absorbed and the dough is forming, slowly drizzle in the extra virgin olive oil, again allowing it to be absorbed completely before adding more. -
Knead and Rest the Dough:
When the dough is smooth and elastic, remove it from the mixer. Shape it into a ball using your hands, then cover it with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm place, like an oven with just the light on, for about 1-2 hours, or until it has doubled in size. -
Shape the Pizzas:
After the dough has risen, transfer it onto a floured surface and divide it into four equal portions. Take each portion and roll it into a ball. Using your fingers, gently press down in the center of each dough ball and work your way out to form a pizza base, stretching the dough as needed. -
Prepare the Tomato Sauce:
In a large bowl, combine the tomato passata with salt, olive oil, and oregano. Stir well to blend the flavors. -
Assemble the Pizza:
Preheat your oven to 250°C (480°F). Place the dough bases onto baking trays lined with parchment paper. Spoon a generous amount of the tomato sauce onto each base, spreading it evenly. -
Add the Toppings:
Roughly chop the buffalo mozzarella and scatter it over the pizza bases. Add small dollops of mascarpone cheese using a teaspoon, ensuring an even distribution. Allow the topped pizzas to rest for about 10 minutes before baking to let the flavors settle. -
Bake the Pizza:
Bake the pizzas in the preheated oven for 10-12 minutes or until the crust is golden and the cheese has melted to perfection. -
Finishing Touches:
Once out of the oven, immediately sprinkle the chopped walnuts over the hot pizzas. Serve the Mascarpone, Speck, and Walnut Pizza while it’s still hot, allowing the creamy mascarpone to melt and blend beautifully with the smoky speck and crunchy walnuts.
Enjoy the perfect blend of rich, savory, and nutty flavors in this unique pizza, ideal for any pizza night!
