When the craving for something delicious and satisfying strikes, but time is short, the puff pastry pizza with speck, scamorza, and potatoes is the perfect answer.
Forget laborious doughs, with the convenient puff pastry base, this dish transforms into a culinary masterpiece ready in a flash, without compromising on taste.
The secret to its success lies in the combination of bold and enticing flavors: the crispy and buttery puff pastry base embraces the smoky and savory taste of speck, which sublimely blends with the gooey creaminess of scamorza, topped off with a crunchy layer of potato slices for a truly indulgent final result.
Ideal for any occasion, this preparation becomes the undisputed star of an appetizer with friends, but it’s also the perfect quick-dinner option, allowing you to serve a fast, yet incredibly tasty and satisfying meal in just a few steps.
Get ready to conquer everyone’s palate with this winning combination of simplicity and flavor!
Take a moment to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 roll puff pastry (rectangular)
- 3.5 oz speck (sliced)
- 3.5 oz smoked scamorza cheese (thin slices)
- 1 potato (sliced)
- as needed extra virgin olive oil
- as needed grated Parmesan cheese
- as needed black pepper (ground)
- 1 free-range egg (for the surface)
Tools
- 1 Peeler
- 1 Mandoline
- 1 Bowl
- 1 Baking Tray
- 1 Brush silicone
Steps
This puff pastry pizza with speck, scamorza, and potatoes practically makes itself, the only effort you’ll need to make is slicing the potatoes and assembling everything.
But let’s see in detail how to do it.
First, wash and peel the potatoes and, with the help of a mandoline, slice them thinly (about 2-3 mm) and soak them for 10 minutes to remove excess starch, then dry them very well with a clean cloth.
Unroll the puff pastry directly with its parchment paper, place it on a baking tray, create a sort of crust by folding the edges inward by about 0.4 inches and prick the surface with a fork. This operation will prevent the pastry from puffing up excessively during baking.
At this point, start layering the remaining ingredients.
Place the speck slices on the base, then overlap the slices of scamorza and finally cover with the potato slices.
Sprinkle the surface with grated cheese and ground black pepper. Drizzle with a bit of extra virgin olive oil and, finally, brush the edges with the beaten egg.
Bake the puff pastry pizza with speck, scamorza, and potatoes in a preheated static oven at 392°F for about 20-25 minutes, or until the puff pastry is well-cooked and the surface golden and crispy.
Remove from the oven, let it cool slightly and serve still warm, but I assure you it’s excellent even cold 😉.
Storage
The puff pastry pizza with speck, scamorza, and potatoes can be stored in the refrigerator for 1-2 days, well sealed in an airtight container or wrapped in food wrap.
The puff pastry pizza with speck, scamorza, and potatoes can be stored in the refrigerator for 1-2 days, well sealed in an airtight container or wrapped in food wrap.
