The flattened spekkata is a thin, crispy, yeast-free faux pizza that can be prepared and cooked in just a few minutes. Delicious and flavorful, it is perfect for a snack or with an aperitif. I also like to prepare it for a quick lunch or dinner instead of pizza. The flattened spekkata is so tempting that you won’t be able to resist making it in a thousand different ways!
Not to be missed
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 2 Pieces
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/8 cups all-purpose flour
- 1/4 cup water
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- to taste salt
- 1 3/4 oz pizza mozzarella
- 2 1/2 oz sliced speck
- 3/4 oz parmesan flakes (or grana)
- 1 head radicchio
- to taste semolina flour
Tools
- 1 Bowl
- 1 Kitchen Aid Artisan Mixer
- 1 Rolling Pin
- 1 Cutting Board
- 1 Kitchen Knife
- 2 Reusable Baking Sheets
- 1 Frying Pan
- 1 Vegetable Strainer
Steps
Wash the radicchio, cut it into strips, and cook it in a pan with oil and a pinch of salt for a few minutes (it will wilt quickly). Let it cool.
In the bowl of the stand mixer, but you can also knead by hand, combine the flour, water, extra virgin olive oil, and salt. Knead for seven minutes until you get a nice smooth and homogeneous dough. Wrap it in plastic wrap and let it rest at room temperature for fifteen minutes.
Cut the mozzarella into thin strips. Divide the dough into two equal parts. Dust the work surface with semolina flour and roll each piece into a thin sheet using the rolling pin. Transfer the sheet to a baking tray lined with parchment paper and top with the cooked radicchio, sliced speck, parmesan flakes, and pizza mozzarella. Bake in a preheated oven at 410°F for 12 minutes.
