The specked flatbread is a thin, crispy and yeast-free faux pizza that can be prepared and cooked in just a few minutes. Delicious and flavorful, it’s perfect for a snack or with an aperitif. I also like to prepare it for a quick lunch or dinner instead of pizza. The specked flatbread is so tasty that you won’t be able to do without it and you’ll prepare it in a thousand different ways!
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 2 Pieces
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup all-purpose flour
- 1/4 cup water
- 1/2 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1.75 oz pizza mozzarella
- 2.5 oz speck strips
- 3/4 oz parmesan flakes (or grana)
- 1 head radicchio
- to taste re-milled semolina
Tools
- 1 Bowl
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin
- 1 Cutting Board
- 1 Knife kitchen
- 2 Baking Paper reusable
- 1 Pan
- 1 Colander for vegetables
Steps
Wash the radicchio, cut it into strips, and cook it in a pan with the oil and a pinch of salt for a few minutes (it will wilt in no time). Let it cool.
In the bowl of the stand mixer, but you can knead by hand as well, 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 re-milled semolina and roll out each portion 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, speck strips, parmesan flakes, and pizza mozzarella. Bake in a preheated oven at 410°F for 12 minutes.
