| August 14, 2019 | 0 Comments



500g white flour

1 x 7g sachet fact-acting dried yeast

1 tsp salt

350ml water



2-3 red peppers, roasted in the oven until dark and skin removed

200g mozzarella

100g guanciale/lardo/speck



2 zucchini/courgette, sliced and sauté with garlic&thyme

3 fresh goat cheese piccandou

1 clove garlic, crushed

1 little sprig thyme

olive oil

200g tomato sauce



1.Make little balls of the dough, each around 25g


2. Roll out on a floured surface


3. Add 1-2 slices of guanciale/lardo/speck and add 1-2 pieces of roasted pepper


4. Finally add 1-2 little pieces of mozzarella


5. Or add tomato sauce and sliced zucchini/courgette


5. Add cubed goat cheese. Put them in the pre-heated oven for 6-7min by 250C or 500F


6. Finally drizzle with olive oil and maybe additional Maldon salt flakes. Also drizzle with pesto on the guanciale pizette.  ENJOY

Category: Berlin Kitchen

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