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Pizza Crostini with Ricotta, Speck and Marcona Almonds

Crostini are all about shareability, indulgence and flexibility. That includes all the pieces good on the earth — carbs, cheese, cured meat, fancy nuts — these selfmade pizza crostini with ricotta, speck and Marcona almonds are about to change into your new go-to appetizer while you need to impress.

Not like bruschetta, which is historically grilled or broiled, crostini (“toasts” in Italian) are normally toasted simply sufficient to crisp them up. However the guidelines about what sort of bread it is best to use to make crostini are fairly unfastened. Phaidon’s “The Silver Spoon,” also known as the definitive e-book on Italian cooking, cites an in depth selection of bases: baguettes, focaccia, soda bread, sourdough and breads made with polenta, rice, millet, buckwheat and rye. But it surely additionally notes that “selfmade breads of all sorts are very best,” which can make clear the place we’re going. Why not pizza crostini?

A selfmade, crusty pizza base is straightforward to organize. We blind bake pizza dough, docking it with a fork to forestall it from turning into pita, then minimize it into party-sized squares. Relying on how hefty you’d like your bites to be, minimize a 12-inch pizza into 12 or 16 squares. From there, all it’s important to do is roughly chop the almonds, combine some olive oil and pepper into the ricotta, and assemble. 

The components for this crostini is cheese + nuts + cured meat. We selected contemporary ricotta for its creamy texture and comparatively gentle nature. Marcona almonds, an extra-fatty selection from Spain, are fried in oil and salted in order that they’re richer, sweeter and saltier than most different almonds. Speck, an Italian ham that’s cold-cured with juniper and different spices, is salty, spicy, sliced skinny sufficient for mild to move by way of and fantastically perched atop every chew. The ensuing snack is spicy, natural and delightfully salty. 

Whereas we love this specific mixture, the general components is straightforward to play with . Manchego + pistachios + jamon serrano? Mozzarella + pine nuts + prosciutto? The canvas is yours. 

Need extra inspiration? Take a look at our Pizza Crostini with Burrata and Trout Roe and Pizza Crostini with Marinated Broccolini and Ricotta. 

This recipe is featured in This New 12 months’s Eve, Overlook the Knife and Fork. 

20 minutes

12 to 16 crostini

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250-gram (9-ounce) dough ball 
1 cup (250 grams) ricotta
1 teaspoon (5 grams) freshly floor black pepper
1 tablespoon (10 grams) extra-virgin olive oil
½ cup (60 grams) Marcona almonds
16 slices speckPizza Crostini with Ricotta, Speck and Marcona AlmondsMethodology
This recipe would swimsuit a number of pizza kinds, however we expect our basic pizza dough can be an ideal match. Be sure that to organize your dough forward of time and permit it to rise at room temperature earlier than firing up your oven.

Mild your oven, aiming for 750°F to 850°F (400°C to 450°C) on the baking stone inside. Use an infrared thermometer to shortly and precisely verify the temperature. 

Stretch your dough on a calmly floured floor. Utilizing your fingertips, gently push the air from the middle out towards the crust, then use your knuckles to stretch out the bottom to 12 inches. 

Dock with a fork, gently urgent into the dough throughout, to forestall it from increasing within the oven. Drizzle with olive oil, then launch into your oven. Cook dinner the dough absolutely, turning to make sure an excellent bake, about 1 to 2 minutes. Take away from the oven and let the dough cool utterly.

Slice the pizza into squares. It is best to get 12 to 16 items from one pizza (relying on how huge you need your crostini).Pizza Crostini with Ricotta, Speck and Marcona AlmondsCombine the black pepper and olive oil into the ricotta, then dollop an excellent quantity onto each bit.Pizza Crostini with Ricotta, Speck and Marcona AlmondsEvenly sprinkle on the Marcona almonds.Pizza Crostini with Ricotta, Speck and Marcona AlmondsHigh each bit with a slice of speck and serve.Pizza Crostini with Ricotta, Speck and Marcona Almonds


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