When the creamy provel combines with the melted fat of the speck, magic happens. The juicy, sweet pineapple provides a fantastic contrast to the peppery speck.
Speck is a peppery, smoked prosciutto indigenous to the Alto Adige region of Italy. At Speedy Romeo, they source their speck from Olli Salumeria, a salumeria in Virgina that makes gorgeous cured meats with pasture raised pork.
Justin uses his Berkel slicer to achieve thin slices of speck. If you are without a meat slicer, you can use a sharp knife to slice the speck thin.
Char the Scallions
Next, the scallions get a quick char over a wood-fired grill. At Speedy Romeo, the team is working with a wood-fired grill with a manual wheel crank (reminiscent of those at backyard Texas BBQ joints and Basque bistros).
Next, roll out your dough. Spread a thin layer of béchamel over the dough surface, making sure to hit all corners of the crust.
Next, lay the thin slices of speck over the béchamel in one even layer.
Scatter the pineapple over the pizza, along with the roughly chopped grilled scallions.
Into the Oven
Into the wood-fired Mugnaini oven it goes! The kitchen at Speedy Romeo is gas-less—only oak-fired grills and ovens here.
Now That's an Oven
The pizza cooks for approximately three minutes in the 750 to 800 degree Fahrenheit oven.
At home, we suggest you cook your pie at the highest temperature your oven can reach. If you're using a pizza stone, you'll want it to be in the oven during the pre-heat. Cook the pizza until the crust is crisp and bubbly and the provel has melted.
Check out that Pie!
When making the Dick Dale, a Hawaiian shirt is not necessary, but definitely encouraged.