The Dick Dale at Speedy Romeo (reviewed here), the newly opened pizzeria in Clinton Hill, brings together speck (or smoked prosciutto), fresh pineapple, charred scallions, and provel on a thin base of béchamel. This is not your typical Hawaiian—it's worlds above.
The pizza is a study in subtle smokiness: the speck brings a smoky flavor along with a distinct peppery funk, the scallions pick up a charred flavor from the wood-fired grill, and the provel—that intriguing, Velveeta-like cheese from St Louis—contains a trace amount of liquid smoke.
Provel also finds its way onto Speedy Romeo's ever-popular Saint Louis pizza, along with pickled chiles, pepperoni, and house-made sausage. "Provel has a caramelization factor that no other cheese has," says co-owner Justin Bazdarich.
The pizza is cleverly named after the '50's King of the Surf Guitar, whose show Justin and his crew plan to catch at Brooklyn Bowl in January. They might just bring Dick a pizza. If not, he can follow our slideshow and make the pig and pineapple-crowned beauty at home.
What You'll Need (for one pizza)
- 1 dough portion (Speedy Romeo uses a Neapolitan dough. Here's our version, or our New York dough recipe would work as well.)
- Speck, sliced thin (at Speedy Romeo, they get their speck from Olli Salumeria)
- Béchamel (Justin makes his with milk from Battenkill Valley Creamery)
- Pineapple, diced
- Provel cheese, shredded*
- Crushed red pepper flakes
*You can order a block of Provel cheese from Imo's, a pizza chain based out of St. Louis.
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