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Speck, fresh goat’s cheese, IGP (Protected Geographical Indication) prunes, and fresh basil pizza

Photo de la recette <span>Speck, fresh goat’s cheese, IGP (Protected Geographical Indication) prunes, and fresh basil pizza</span>
6 pers.
20 min.
10 min.

Leave to marinate for at least 3 hours (ideally 24 hours!).

Makes 12 slices.

© J-C Amiel / Corinne Morin / Pruneau d’Agen

 

Ingredient

  • 8 IGP Maître Prunille prunes
  • 8 slices speck (Italian smoked ham)
  • 1 rectangular-shaped fresh pizza base
  • 1 packet fresh goat's cheese
  • 1/2 bunch of fresh basil
  • 3 cuillère(s) à soupe of olive oil
  • Salt
  • Pepper

Preparation

Step 1

Soak the prunes the night before.

Gently remove the pits from the prunes using scissors, cut into two lengthwise, and arrange on a plate. Coarsely chop around a dozen basil leaves and spread over the prune halves. Drizzle with olive oil, salt, and pepper. Mix everything together and leave to marinate for at least 3 hours.

Step 2

Preheat the oven to 240°C (gas mark 8).
On a baking tray lined with greaseproof paper, roll out the pizza dough and cut into two to create two distinct strips.

Step 3

Mix together the goat's cheese and crème fraîche, add seasoning, then spread evenly over the pizza dough. Add the prunes and speck. Drizzle with oil and prune marinade. Cook for around 10 minutes. Sprinkle with several fresh basil leaves. Serve piping hot.