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An insanely delicious Cheesy Speck and Mushroom Pizza recipe that is guaranteed to be your new favourite. www.insidetherustickitchen.com
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5 from 1 vote

Cheesy Speck and Mushroom Pizza

This Extra Cheesy Speck and Mushroom Pizza is to die for! Get prepared for the most delicious pizza you've ever tasted and it couldn't be easier!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people (2 large pizzas)
Calories: 696kcal
Author: Emily Kemp


For the pizza dough

  • 4 cups (500g) 00' flour
  • 1 x 7g sachet of fast action dried yeast
  • 10.8 fl oz (320 ml) lukewarm water
  • 1 tablespoon olive oil
  • ½ teaspoon sugar
  • salt for seasoning
  • semolina flour or polenta for dusting

For the topping

  • 8.8 oz (250g) sour cream
  • 3 oz (90g) speck slices (or prosciutto)
  • 6 large chestnut mushrooms
  • 5.6 oz (160g) fontal cheese grated (you can also use Gruyere)
  • 1 clove garlic
  • salt and pepper for seasoning


  • Add the yeast to the lukewarm water with ½ teaspoon sugar for 2 minutes. Combine the flour and salt in a large mixing bowl. Make a well in the centre and add the water/yeast mixture whilst mixing the dough together with your hands or a metal spoon until you have obtained a dough. If it's too sticky you can gradually add a little more flour.
  • Dust a clean work surface with a little flour and knead the dough for around 10 minutes until it's silky smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily. Add 1 tablespoon of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil. Cover with cling film and leave in a warm place for at least 3 hours until doubled in size.
  • When you are ready to make the pizzas pre-heat the oven to 225°C.
  • Divide the dough in half roughly with your hands. Lightly dust a work surface with flour and begin to roll out your first half of dough. The pizzas can be made round or rectangle depending on your baking trays. Roll out the dough as thin as possible without tearing around 30cm in diameter. Lightly dust the baking/pizza trays with semolina then place the dough on the tray, repeat with the second half of dough on a separate tray.
  • For the topping add the grated cheese, sour cream and crushed/grated garlic to a bowl and season with salt and pepper. Mix everything together until thoroughly combined. Divide the mixture between the two pizza bases and spread out evenly. Top each pizza with layers of speck and then finely sliced mushroom. Bake in the oven for around 10 minutes until the base is crisp and cheese bubbling and melting.


35 minutes plus 3 hours rising time.
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.


Calories: 696kcal