This Extra Cheesy Speck and Mushroom Pizza is absolutely irresistible. Prepare for one of the tastiest pizzas you’ll ever make — and it’s surprisingly simple!
For years this has been my favourite pizza style. Skip the tomato sauce — this is a rich, indulgent white pizza, all about cheese and simplicity.
I first discovered this type of white pizza base in the cookbook Two Greedy Italians Eat Italy by Antonio Carluccio and Gennaro Contaldo. Their recipes are straightforward and full of flavour, which is exactly what I love about Italian cooking.
This recipe was inspired by the Alpine Pizza in that book: a northern Italian pie that combines Gruyère and crème fraîche for the base, then tops it with salami, red onion and marjoram.
Living in Tuscany, Gruyère can be hard to find year-round, so I use Fontal instead. Fontal is a common Italian cheese, similar to Fontina, melts beautifully and works perfectly on this pizza.
I season the white base with salt, pepper and one crushed garlic clove — because cheese and garlic are a winning combination. The pizzas are then topped with chestnut mushrooms (cheese and mushrooms are always a perfect combo) and smoky, salty Speck, an Italian cured meat widely available in larger supermarkets and delis.
All the flavours complement each other: the creamy cheese base, earthy mushrooms and the smoky saltiness of the speck make a perfect combination.
I always make my own dough — it’s far tastier than shop-bought and really easy once you get the hang of it. Knead until the dough is silky and springs back when lightly pressed. It might feel daunting at first, but after a couple of tries it becomes second nature and the result is well worth the effort.
Did you enjoy this Cheesy Speck and Mushroom Pizza recipe? Leave a comment below — I’d love to hear from you! P.S. You can save this recipe to Pinterest for later.
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Cheesy Speck and Mushroom Pizza
By Emily
20 mins
15 mins
35 mins
4 people (2 large pizzas)
Ingredients
For the pizza dough
- 4 cups (500g) 00′ flour
- 1 x 7g sachet fast-action dried yeast
- 10.8 fl oz (320 ml) lukewarm water
- 1 tbsp olive oil
- 1/2 tsp sugar
- Salt, for seasoning
- Semolina flour or polenta, for dusting
For the topping
- 8.8 oz (250g) sour cream
- 3 oz (90g) speck slices (or prosciutto)
- 6 large chestnut mushrooms
- 5.6 oz (160g) Fontal cheese, grated (or Gruyère)
- 1 clove garlic
- Salt and pepper, for seasoning
Instructions
- Add the yeast to lukewarm water with 1/2 tsp sugar and let sit for 2 minutes. Combine the flour and salt in a large bowl. Make a well in the centre and add the water/yeast while mixing with your hands or a spoon until a dough forms. If it’s too sticky, add a little more flour.
- Dust a clean surface with flour and knead the dough for about 10 minutes until silky and smooth. The dough should spring back when lightly pressed. Coat a large bowl with 1 tbsp olive oil, shape the dough into a ball, rub a little oil over the top, cover with cling film and leave in a warm place for at least 3 hours until doubled in size.
- When ready, preheat the oven to 225°C (437°F).
- Divide the dough in half. Lightly dust a surface with flour and roll out each half as thinly as possible (about 30cm diameter) without tearing. Dust baking trays with semolina and place each base on a tray.
- For the topping, mix the grated cheese, sour cream and crushed garlic in a bowl and season with salt and pepper. Divide the mixture between the two bases and spread evenly. Top each pizza with speck slices and finely sliced mushrooms. Bake for about 10 minutes until the base is crisp and the cheese is bubbling and golden.
Notes
This recipe was developed using metric measurements; imperial conversions are approximate.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- When using canned or jarred tomatoes, I recommend quality brands for best flavour.
- Vegetable sizes are medium unless noted.
- All recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is an approximation.
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