Recipe courtesy Bobby and Amy Oliva, co-owners, Restaurant Joanina, Huntington, New York
At this charming Tuscan farmhouse-style restaurant, guests can order rotating wines that pair perfectly with personal pies. This speck and cheese pizza is a patron favorite and sure to be a big hit.
- 1 ball basic pizza dough, approximately 9 oz
- 2 tablespoons extra virgin olive oil
- 2 cups fresh mozzarella, coarsely grated
- 2 cups sautéed cremini, shitake, and porcini mushrooms, mixed (recipe below)
- 5 slices speck (or substitute with prosciutto)
- 1 tablespoon truffle oil
Preheat an oven to 450°F.
Spread the pizza dough onto a pizza stone or metal pizza pan. Drizzle with extra virgin olive oil, sprinkle the mozzarella cheese evenly and top with the sautéed mushrooms.
Place into the preheated oven and bake for approximately 15 minutes, or until the crust is just beginning to turn brown. Remove the pizza from oven, top with the speck and return to oven until Speck is crispy, approximately 5 minutes.
Once ready, remove from the oven and drizzle it with truffle oil. Serve 4–6.
2 cups thinly sliced cremini, shitake and porcini mushrooms, mixed
2 tablespoons extra virgin olive oil
In a medium size sauté pan set over high heat, add the olive oil and mixed mushrooms and let cook until tender. Once ready, set aside.
Restaurant and bar manager James LaCourte says red or white pairs perfecting with speck pizza. For red fans, he suggests Feudi di San Gregorio’s 2007 Rubrato Aglianico. It’s deep fruit flavors and earthly notes complement the mushroom and speck. For a white wine, LaCourte suggests Sella & Mosca’s 2011 La Cala Vermentino. “The bright floral and citrus flavors provide a counterpoint for the earthiness of the mushroom and truffle.”