Speck and Pear Pizza
The juniper-smoked, alpine character of speck introduces aromatic complexity that enhances the delicate floral sweetness of pear, creating an elevated sweet-savory experience.
Speck and pear is a refined Alto Adige-inspired pairing that brings mountain elegance to pizza. Thinly sliced speck, a lightly smoked and cured ham from the Italian Alps, contributes a subtle smokiness and nuanced salt that distinguishes it from prosciutto, while thinly sliced ripe pears caramelize gently and offer a clean, floral sweetness. This combination pairs exceptionally well with gorgonzola or fontina and a scattering of toasted hazelnuts.
Best Sauces for This Pairing
Frequently Asked Questions
What is the difference between speck and prosciutto?
Speck is lightly smoked and seasoned with juniper and spices before aging, giving it a more complex, aromatic flavor profile than prosciutto, which is simply salt-cured and air-dried.
Should speck go on before or after baking?
Like prosciutto, speck is best added after baking so the residual heat gently warms it without cooking out its delicate smoky flavor and silky texture.