Of which 4.4 g sugars and 15.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Pre-braised radicchio · Smoked scamorza · Speck added after baking
Allergens gluten, milk
Radicchio, speck and smoked scamorza
White pizza; the speck goes on top out of the oven, while it's still soft
A white pizza with Alpine and Venetian inspiration: the bitterness of radicchio, the gentle smoke of scamorza and thin speck. The radicchio is briefly braised; the scamorza melts in the oven; the speck goes on at the end so it doesn't harden or get too salty.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 100 g (3½ oz) raw radicchio
- 65 g (2¼ oz) smoked scamorza
- 45 g (1½ oz) speck
- 7 g extra-virgin olive oil
- 3 g red wine vinegar
- 0.2 g black pepper
Method
- Heat the pizza stone or steel to 250–275 °C (480–525 °F) for 45–60 minutes. Keep the speck and scamorza in the fridge.
- Wash and dry the radicchio. Heat 5 g of the olive oil in a skillet and cook it over medium heat for 4–5 minutes, until it wilts but keeps some texture.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
