Speck Margherita Pizza

If you’re a traditionalist, you might not think there’s anything you can do to “improve” on Queen Margherita’s pizza. But I would certainly challenge you to try our speck Margherita pizza and see if you don’t agree that this one little change can transform the beloved classic into something just a little bit more!

What Is the Margherita?

While many people are familiar with the Margherita pizza (although many spell it like the Mexican cocktail), a lot still don’t know the origin. Did you know that the classic Margherita pizza, adorned with its trio of tomato, mozzarella, and basil, was created in honor of Queen Margherita of Savoy? And the three colors represent the colors of the Italian flag!

Legend has it that this iconic pizza was created in 1889 by Raffaele Esposito, a renowned pizzaiolo from Naples, in honor of Queen Margherita of Savoy. The story goes that during a royal visit to Naples, Queen Margherita, tired of the elaborate French cuisine that dominated European courts, requested a taste of local fare. Esposito prepared three pizzas, and the queen’s favorite was a simple yet vibrant creation featuring tomatoes, mozzarella, and basil, symbolizing the colors of the Italian flag. In her honor, he named this pizza “Margherita.”

When we visited Italy a couple of years ago, we certainly made sure to sample the Queen’s pizza from a variety of pizza shops (parlors doesn’t seem the right word!). We clearly saw that to this day, the Margherita pizza is both still a symbol of Italy but also a testament to the enduring appeal of traditional, artisanal baking.

Playing With Fire…and Playing with a Classic:

Margherita Pizza with Speck

While I love the pizza named after the Queen, I also love playing around with it. The longer I work to become a better pizzaiolo, the more I have come to appreciate simplicity of the pizza. For me, gone are the days of “how many toppings can I get on there?”.

But the Margherita pizza is such a simple, lovely pizza, it really can be…(I’m loathe to say improved or elevated)…transformed by the addition of another simple, quality ingredient.

Ingredients for Speck Margherita Pizza

Margherita pizza is known for its simplicity in the three key toppings (mozza, sauce, and basil). Olive oil, parmesan cheese, and dried oregano are tried and true options. Speck margherita pizza of course simply adds one of our favorite ingredients!

What Is Speck? And Why Put Speck on Pizza?

So just what is speck??

Speck is a unique topping that you don’t see often enough, and it is a great way to try a different cured ham. It also creates an elegant pizza that elevates your eating experience. I prefer speck over prosciutto, and it can hold its own as a pizza topping. Putting speck in pizza is sure to be a hit with anyone who enjoys ham or bacon!

How to Make Speck Margherita Pizza

If you are making a true Neapolitan Margherita pizza, you’ll have to follow the rules of the the Associazione Verace Pizza Napoletana (AVPN), who have defined the “proper” AVPN Pizza Recipe for Neapolitan pizzas. We detail the process and the recipe on our AVPN pizza recipe page.

However, by AVPN rules, there are only two topping combinations – the Margherita pizza and the Marinara pizza. No speck allowed! So, technically you are breaking the rules a little bit by adding speck in which case you should feel a little more liberty with your dough. And while I still recommend trying our AVPN recipe, I’ve found Trader Joe’s premade Plain dough makes a decent choice if you’re not inclined to make it yourself.

Whether using homemade or store-bought pizza dough, ensure it is at room temperature before starting to make pizza with speck. Follow the instructions on the label if using store-bought, but generally, it should be out of the fridge for about 30 minutes.

We cooked our speck pizza in our outdoor Solo Stove Pi, transferring it to the oven on a wooden pizza peel. If using a peel, dust the peel with flour. I like pressing it out into a circle on a silicone mat first, then transferring it to the dusted peel.

If using a pizza pan, apply a coating of oil on the pan and on your hands. Using oiled hands, press the dough into a circle on the pizza pan. Peel or pan; it is easier to transport the dough onto the pan or peel before it is topped.

Top the pizza with your desired sauce in an even, thin layer. You can add a little more sauce if you like, but be careful not to over-sauce!

Using Speck on Pizza

Sometimes you can find speck in round slices when it’s cut across the narrow axis. Depending on your source and the cut of the meat, the speck can be quite lean or more fatty.

This is an example of some speck we found while in Spain – note how dark and lean it is!

Sadly, you can’t import pork from Spain to the USA, so in this pizza, our speck is often from an Italian grocery store/restaurant (Eataly). In this example, the speck was sliced in rounds.

But usually speck usually comes in long, very thin strips – in which case, I like to cut my speck into thirds as I find this creates a more even layer, and it also makes it easier to cut after it’s cooked. But that’s just my preference only, and the speck can be left whole or cut into even smaller pieces.

Speck Over or Under the Cheese??

Do you put speck or the cheese on top?!?  Really, this is a matter of taste. The speck will certainly cook differently if on top than if under the cheese, and therefore so will the cheese.

Many folks prefer the extra crisping of the speck when it’s on top. This allows the rendered oil from the speck mixing into the sauce.

When you use traditional fresh mozzarella (i.e. not grated), you really get the best of both worlds!

October 11, 2024