Looks spectacular with bacon but is quickly made.
Ingredients for 1 tray
For the pizza dough:
1 pack dried yeast
1 tsp granulated sugar
45 ml water
450 g spelt flour
100 g white polenta
25 g olive oil
1 Tbs salt
250-280 ml water
Topping:
1 can (400g) tomato sauce
200 g mozzarella
175 g pizza cheese
200 g HANDL TYROL Tiroler Speck PGI Ham
50 g baby spinach
100 g basil pesto
Our classic Tiroler Speck PGI Ham
Method
Level of difficulty:
Advanced
- Add the yeast, granulated sugar and 45 ml tepid water to a small bowl and stir until the yeast has been completely dissolved. Set aside for 5 to 10 minutes until small bubbles begin to form.
- Place the spelt flour and polenta into a bowl with the salt. Add the olive oil and the yeast mixture along with 250 ml of water and knead to a smooth dough. If the dough is too dry, add a little water.
- Place the dough into a bowl dusted with flour and cover with a tea towel, leave to rest at room temperature for around 1 hour.
- Preheat oven to 200°C. Cover a baking tray with baking paper.
- Drain the mozzarella and slice finely.
- Dust a work surface with flour. Roll out the pizza dough to a square and place on the prepared baking tray. Top with tomato sauce, mozzarella and pizza cheese. Then season lightly with salt and pepper. Bake in a preheated oven for 25 to 30 minutes.
- Before serving, top with Tiroler Speck PGI Ham, spinach and pesto. Now place on a wooden board and cut into squares.
More simple recipes to combine and create a great garden party:
• Sandwiches with Tiroler Speck
• One Pot Quinoa
• Fruity Burrata Salad with Pesto
• Summer Salad with Rice
Even more finger food inspiration for that summer feeling:
• Pickled gherkin, Tiroler Speck PGI Ham and mozzarella skewers
• Mini peppers
• HANDL TYROL Tyrolini Air-Dried
• Grissini & HANDL TYROL Snack Sticks
Refreshment:
• Water with lemon slices or mint and ginger
• HANDL TYROL Milde Tyrolini
• Grissini & HANDL TYROL Pausen Sticks
Zum Erfrischen:
• Wasser mit Zitronenscheiben oder Minze und Ingwer