QUICK BREAD PIZZA WITH SPECK AND PROVOLONE in a pan, yeast-free, easy, delicious recipe to make in a few minutes, idea for a summer dinner as a main dish or appetizer.
Simple and delicious, the quick bread pizza stuffed with speck and provolone is a perfect idea for a summer dinner prepared in a short time, yeast-free and without oil in the dough, light and tasty.
A base of water, flour, and salt, it is immediately spread and cooked, and can be filled in many ways with what you have in the fridge, perfect with ham, tuna with tomatoes, provolone, and ricotta.
The recipe for quick bread pizza with speck and provolone is ideal for a summer dinner made quickly, perfect if you have unexpected guests but it’s also ideal if you need to prepare a buffet.
Follow me in the kitchen today there is quick bread pizza with speck and provolone!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4-5
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 350.78 (Kcal)
- Carbohydrates 31.73 (g) of which sugars 0.80 (g)
- Proteins 22.99 (g)
- Fat 15.26 (g) of which saturated 2.18 (g)of which unsaturated 4.03 (g)
- Fibers 1.29 (g)
- Sodium 851.28 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup water
- Half teaspoon salt
- 5.3 oz speck
- 7 oz smoked provolone
Preparation
Pour the flour with the water and salt into a mixer and mix everything.
Take the dough and knead it a bit with your hands then divide it into 4-5 pieces and roll them out with a rolling pin.
Put the oil in a pan and cook the mini pizzas, turning them, cooking is quick, it takes a few minutes.
Stuff with provolone and put them back in the pan, cook for a few minutes with a closed lid to melt the cheese.
Add the speck and a sprinkle of parsley.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
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