Mushroom and Speck Pizza

Name: Mushroom and Speck Pizza
Ingredients: 4 to 5 ounces mixed mushrooms, such as hen of the woods, oyster, and cremini, cut into halves or quarters if large; 1 tablespoon extra-virgin olive oil; Kosher or sea salt; Freshly ground black pepper; All-purpose flour; 1 (6-ounce) ball No-Knead Pizza Dough (page 104) or No-Knead Pizza Dough with Spelt (page 105); 2 tablespoons marinara sauce or crushed canned tomatoes (preferably San Marzano); 1 ounce Pecorino Romano cheese, freshly grated; 1 ounce Parmigiano-Reggiano cheese, freshly grated; 2 paper-thin slices Italian speck

December 14, 2011

I came up with this pizza idea when sampling the beautifully made charcuterie of Nathan Anda, who sells at farmers’ markets in the Washington, D.C., area. When he pulled out a package of fatty German-style speck and suggested that it would melt on top of pizza, I had to try it with a bagful of mushrooms I bought from a nearby vendor. He was right: The fat from the speck basted the mushrooms in richness. If you can’t find German-style speck, substitute Italian lardo raw, thinly sliced bacon.

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