Alert Your Senses with a Crescenza, Speck & Grilled Radicchio Pizza Recipe
Chris Decker, Founding Pizzaiolo & Partner Truly Pizza
This recipe will take your tastebuds on a rollercoaster ride. Salty, crunchy, bitter, sweet, savory, creamy, delicious and — last but not least… beautiful. The addition of the comforting, salty speck post-bake and some fresh peppery micro arugula make this the perfect in between winter and spring pizza. I use Crescenza in this recipe. If you cannot find it, use the best triple cream brie you can get your hands on. I found it easiest to put the Crescenza in a piping bag and dot the pizza with the cheese post bake. Let’s get started.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
On Deck: Crescenza, Speck & Grilled Radicchio Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 1 8-10 ounce dough ball
- 2 ounces mozzarella
- 2 ounces caciocavallo
- 3 ounces speck
- ¼ head radicchio (grilled and sliced)
- Romano
- local honey
- 1 ounce Crescenza (in a piping bag)
- Fresh cracked black pepper
Instructions
- Start by stretching your dough to desired size.
- Place on a floured peel and top with the mozzarella, caciocavallo, a light sprinkling of Romano and the grilled, sliced radicchio.
- Cook at 550-575 F for 8-10 minutes.
- When finished baking, allow the pizza to cool on a rack for a minute and top with another sprinkling of Romano, then drape the speck around the pizza.
- Sprinkle on the micro arugula, then drizzle with honey and add a few turns of cracked black pepper.
