Speck + Arugula Pizza

By Caroline Wright
May 1, 2013
6 Comments


Author Notes: Excerpted from Twenty-Dollar, Twenty-Minute Meals
Copyright 2013 by Caroline Wright
Used by permission of Workman Publishing Co., Inc. New York
All Rights Reserved
Caroline Wright

Serves: 4

  • Cornmeal, for dusting
  • 1 pound pizza dough
  • 2 medium tomatoes, cored and crushed
  • 6 ounces fresh mozzarella cheese, pulled apart
  • Just before serving, scatter with 2 cups baby arugula and 3 ounces thinly sliced speck
  • Olive oil, for serving
  • Sea salt, for serving
  1. Preheat the oven to 475°F with a rack in the bottom position. Place a large rimmed baking sheet upside down on the rack to preheat, 8 minutes.
  2. On a piece of parchment paper dusted with cornmeal, using a lightly floured rolling pin, roll pizza dough into a large circle, about 1?4 inch thick. Scatter it with toppings. Carefully remove the hot baking sheet from the oven and slide the parchment with the dough onto it. Bake until the dough is golden and crisp, 8 to 10 minutes. Before serving, add the remaining fresh ingredients, a ?drizzle of olive oil, and a sprinkle of sea salt.

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Reviews (6) Questions (0)

6 Comments

natalie February 5, 2014
what kind of dough do you use for your pizzas? it looks delicious!!
 
sherab May 13, 2013
I don't know specific application the word may have developed in the US, but in Germany Speck is just the general term for bacon.
 
TinaK May 13, 2013
"Speck" is German = smoked ham
 
ustabahippie May 12, 2013
Apparently speck is a juniper flavored ham. According to wikipedia, that is.<br />
 
Tinacooks May 12, 2013
OK, I've not heard of speck either! Looks like proscuitto?