Meaty Speck; Mozarella & Tomato Pizza

Published 1st January, 2019

Cuisine: Italian   Serves: 4

Preparation: 30 Mins   Cooking: 10 Mins


Pizza Base

  • 1 tsp dried yeast
  • ½ tsp sugar
  • ¾ cup warm water
  • 1 ¾ cups plain flour
  • ½ tsp salt

Pizza Topping

  • 24 thin slices of Barossa Fine Foods Meaty speck
  • 400gm Sugo or pizza sauce
  • 200 gm Mozzarella cheese
  • 6 - 8 Orritz Anchovies (optional)
  • Fresh herbs


Pizza Base

  1. Combine water, yeast & sugar in a bowl, place in a warm placer ten minutes or until bubbles appear.
  2. Place the flour & salt in a bowl, make a well in the centre. Add the the water & yeast mixture & stir till a dough forms. Cover with plastic film or a clean tea towel a place in a warm place for 25 - 30 minutes or until the dough has doubled in size.

Pizza Topping

Time: aN:00
  1. Preheat a pizza oven or a conventional oven to 200℃
  2. Divide the pizza dough in half & gently roll out on a floured board into an oval shape approx ½ cm thick.
  3. Spoon on the tomato sugo & spread over the base, layer the meaty speck, anchovies & mozzarella over the base. Bake for 25 -30 minutes or until the top is golden & the base is crispy, garnish with the fresh chopped herbs.