Brie and Speck Pizza
A perfect balance of creamy Brie and smoky speck makes this pizza irresistibly rich and flavourful.
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
1 ball pizza dough (about 250-300g, homemade or store-bought)
1-2 tbsp Olive Oil
150g Mozzarella Cheese (shredded)
120g Puhoi Valley Brie (sliced)
80g Italian Speck (thinly sliced)
1 large handful Arugula (Rocket)
Parmigiano Reggiano, freshly grated (generous amount)
Method
- Heat your oven to 240°C (or as hot as it will go). If you have a pizza stone, place it in the oven to preheat as well.
- Roll or stretch the pizza dough on a lightly floured surface until it’s about 25–30 cm wide.
- Place it on a baking tray (or a preheated pizza stone if using).
- Drizzle the dough lightly with olive oil. Scatter over the shredded mozzarella and arrange slices of Puhoi Valley brie evenly across the base.
- Transfer to the oven and bake for 7–10 minutes, or until the crust is golden, the mozzarella is bubbling, and the brie has melted.
- Remove the pizza from the oven and immediately layer on the slices of Italian speck.
- Scatter fresh arugula across the top. Finish with a generous shower of freshly grated Parmigiano Reggiano.