Asparagus, Taleggio & speck pizzetta from Polpo: A Venetian Cookbook (of Sorts) (page 73) by Russell Norman

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Ingredients

Italian 00 flour
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- King Arthur Baking - United States
mozzarella cheese
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Serves : makes 1

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

joneshayley on February 11, 2020

Whenever I use this book I’m left staggered with how simple pairings are used to best possible effect. This is a beautiful combination that I’ll make again and again.
Breadcrumbs on April 26, 2015

p. 73 - We loved this combo! This little pizza sure does scream springtime with its lovely sweet asparagus. My Taleggio was far too soft for grating so I just scattered some small dollops around the pie. The saltiness of the speck was a perfect match for the creamy cheese and sweet asparagus. Photos here: http://chowhound.chow.com/topics/1009436?commentId=9539851#9539851
L.Nightshade on April 20, 2015

I’ve made this pizzetta twice now, like the Pork and Pickled Pepper pizzetta, once over a wood fire, once in the oven. The oven won out, but this was a tasty little round either way. The recipe calls for grated taleggio and mozzarella, I only had taleggio, and it was too ripe to grate, so I chopped it best I could. Asparagus (previously blanched and shocked, then cut into a few pieces) is scattered onto the dough over the cheese. Once the pizzetta is cooked thinly sliced speck is layered on. It’s finished with a few drops of olive oil and some ground pepper. Just wonderful. And I will always use taleggio only, it works beautifully with the asparagus.