Radicchio, Speck and Walnut Pinsa

Pinsa with radicchio, speck and walnuts is a tasty and flavorful variation that combines the sweetness of radicchio with the savoriness of speck and the crunch of walnuts, all accompanied by the softness of the typical Roman pinsa dough. Here is the recipe:

Ingredients

• 1 dough for Roman pinsa (you can make it at home or buy it ready-made)
• 250 g red radicchio
• 150 g thinly sliced speck
• 100 g shelled walnuts
• 200 g pizza mozzarella (or fior di latte)
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. First, preheat the oven to 250 °C on static mode or maximum according to your oven, to heat it well.
2. Meanwhile, wash and dry the radicchio, then cut it into strips.
3. In a non-stick pan, heat a drizzle of oil and sauté the radicchio for a few minutes, until it becomes soft. Salt and pepper to taste.
4. Roughly chop the walnuts.
5. Roll out the pinsa dough on a previously oiled baking tray, giving it the typical oval and elongated shape.
6. Distribute the mozzarella cut into cubes evenly over the dough.
7. Add the sautéed radicchio and finally the slices of speck and the chopped walnuts.
8. Bake the pinsa in the lower part of the oven for about 15-20 minutes or until the edge is golden and the mozzarella is well melted.
9. Remove the pinsa from the oven, let it cool for a couple of minutes and then serve.

Trivia

Roman pinsa has ancient origins dating back to Roman times, and is characterized by a particularly hydrated dough that makes it extremely digestible and light. Its oval and elongated shape is a distinctive sign, and the traditional recipe would involve the use of a specific flour, but it can also be adapted with a mix of more common flours.