Mascarpone, Speck, and Walnut Pizza
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
- Note + the dough rising time (2 hours)
PRESENTATION
Creamy, rich flavors set this mascarpone pizza apart, giving every pizza night a little extra excitement. Families love the look of this beautiful pie—the way the fluffy crust comes out light and golden, with pools of smooth, creamy mascarpone cheese spread right to the edges. Flavor feels a little unexpected, with a nice sweet note that pairs so well against the smoky bite of thinly sliced speck prosciutto. You get savory, you get soft, you get a great pop of crunch from the walnuts scattered over the top...all the things regular pizza lovers enjoy, just with a fun twist that turns simple dinner into something a bit more special. Weekends, casual get-togethers, or busy weeknights—this recipe easily fits any time people want a meal that looks good, feels a little different, and tastes AMAZING every single time. Kinda feels like Margherita’s fancier cousin—only, the creamy homemade mascarpone really stands out in the mix and kids (plus adults) usually go for a second slice without thinking twice.
Home cooks often look for ways to add a twist to their pizza night, and this mascarpone pizza checks all those boxes for easy family appeal. Since it relies on that rich, nice mascarpone as the star, it honestly gives great results even for folks who want a change from the usual pizza dough recipe or classic tomato base (which can be a fun surprise at parties). You can top it just as is for a simpler look, or toss on a handful of arugula after it’s out of the oven for a fresh, peppery touch (sounds a little out there, but trust me, it’s DELICIOUS with the creamy sweet cheese and speck). Works for family movie nights, good for impressing friends, or just when regular pizza needs an upgrade. Since it’s all about that balance of creamy mascarpone and flavorful prosciutto, even picky eaters tend to find something they like. People say it’s a little decadent, totally satisfying, and perfect for anyone who wants something both good and out of the ordinary for pizza night. Simple, friendly, and always a hit at the table...standard pizza might have some competition after this one!
You might also like:
INGREDIENTS
- Ingredients for 4 pizzas of 12 inches
- Type 0 flour 8 cups (1 kg)
- Water 2 ½ cups (600 g)
- Extra virgin olive oil 4 tbsp (60 g)
- Brewer's yeast 1 ½ tsp (7 g)
- Fine salt 3 ½ tsp (20 g)
- for the filling
- Speck 5.25 oz (150 g) - sliced
- Mascarpone cheese 0.6 cup (150 g) - creamy
- Walnut kernels 1.5 oz (40 g)
- Extra virgin olive oil 2 ¼ tsp (10 g)
- Oregano 2 tsp (10 g)
- Mozzarella di bufala cheese 1.3 lbs (600 g) - or fiordilatte
- Tomato purée 2.9 cups (700 g)
- Fine salt to taste
How to prepare Mascarpone, Speck, and Walnut Pizza
To prepare the pizza dough, start by pouring the flour into the stand mixer's bowl 1. Add the yeast 2 and 3.5 oz of water, then start the mixer with the hook attachment at a medium-low speed 3.
Continue adding the water slowly, making sure the previous amount is well absorbed by the flour 4. Once about 3/4 of the water is added, add the salt 5 and continue kneading. Add the remaining water slowly and let it work until you get a smooth and homogeneous mixture 6.
At this point, gradually add the oil (as you did with the water) 7. When the oil is completely absorbed, remove the dough from the mixer and shape it with your hands into a ball 8. Place it in a large, lightly greased bowl 9.
Cover with plastic wrap or a clean cloth and let it rise in the oven with the light on 10. Wait until the dough has at least doubled in size (1.5 hours), preferably tripled (2.5/3 hours), and proceed to shape the pizzas 11. Once the dough has risen, transfer it to the work surface and divide it into 4 equal parts 12.
Form each piece into a ball 13. Cover with a clean cloth and let rest for 30 minutes 14. Lightly oil 4 pizza pans of 12 inches in diameter. Place a dough ball in the center of the pan 15.
and start pressing from the center towards the edges, stretching the sides slightly if necessary 16. If the dough is too elastic and tends to return to its original shape, set aside the pizza you are stretching and proceed to stretch another, allowing the previous one to rest. Try to stretch the dough across the entire surface of the pan 17. Separately, in a large bowl, pour the tomato sauce and season it with salt, oil, and oregano 18.
Pour a generous ladle of tomato sauce onto the pizza base 19 and spread it in a circular motion, covering almost the entire area, leaving only an edge of about 0.5 inches 20. Coarsely chop the mozzarella and place it on the pizza 21.
Now add the mascarpone with a teaspoon 22. Let the filled pizza rest for about ten minutes 23 and bake at 482°F for 12/15 minutes in a static oven (otherwise, about ten minutes at 446°F in a fan oven will be enough). Meanwhile, lightly chop the walnuts with a knife 24.
Once the pizza is out of the oven, add the freshly chopped walnuts 25 and the slices of speck 26. Serve the mascarpone, speck, and walnut pizza piping hot! 27