Chanterelle and Mangalitsa Speck Pizza
By: Lara Ferroni
Published: Monday, October 4, 2010 - 9:07pm

Ingredients




The Dough
2/3 cup warm water
1/2 teaspoon dry active yeast
1 pinch sugar
1 cup all purpose flour, divided
1/8 teaspoon salt
2 tablespoons Mangalitsa lard
2 teaspoons olive oil
The Toppings
10 to 16 Chanterelle mushrooms
1/2 tablespoon butter
Fresh Mozzarella
8 to 10 very thin slices Mangalitsa Belly Speck
Fresh Baby Arugula
Flaked Salt (optional)
Red Chile Flakes (optional)

Preparation

1 Place the water in a large bowl, and sprinkle the yeast and sugar on top. Let sit for 5 minutes. 2 Sprinkle over 1/2 cup of flour, and mix with a wooden spoon to form a paste. 3 Cover and let sit for 30 minutes. 4 Add the remaining flour and salt. 5 Using a mixer with a dough hook, stir on medium speed for 1 minute. 6 Add the lard. 7 Stir on medium speed for 2 minutes. 8 Reduce speed to low, and stir for 2 more minutes. If the dough is too sticky to form into a ball, add a bit more flour. 9 Form the dough into a ball and place in a plastic bag or plastic container with a lid. 10 Pour the olive oil over the dough and turn to coat. 11 Refrigerate overnight. 12 Remove the dough and bring to room temperature (about 30 minutes). 13 Punch down the dough, and divide into two equal dough balls. 14 Round each piece of dough and let rest, covered for 5 minutes. 15 Roll out each ball into a 6 to 8 inch round. 16 Cover and rest the pizza dough while starting on the toppings. 17 Add the chanterelles to a hot skillet along with the butter. Saute on high heat until the mushrooms soften slightly. 18 Top each pizza with a spread of chanterelles and a few tears of mozzarella.  (For grill marks on the top, you can grill the untopped pizza on both sides before adding the toppings. Then top, and return to the grill to heat the mozzarella). 19 Grill on a hot barbecue (or in a 500F oven with a pizza stone) until the crust bubbles and browns, and the mozzarella softens. 20 Top with the speck, arugula and flaked salt/chile flakes if using.