Speck Pizza

Ingredients 40 ounces pork speck Mozzarella Parmesan Pizza dough Pistachio pesto:

1 cup pistachios 1/2 cup, plus 2 tablespoons blended oil 1/4 teaspoon salt 2 or 3 cracks pepper Roasted cipollini onions:

1 1/4 pounds cipollini onions 1/8 cup blended oil Salt, to taste 1/4 cup balsamic vinegar Instructions

For the speck: Slice slightly thicker than prosciutto. Place on a sheet tray and cook at 350 degrees for 15 minutes. Let cool and then crumble.

For the pesto: Pulse pistachios in a food processor. Once desired texture is reached, add blended oil, salt and pepper and pulse a few more times.

For the onions: Toss peeled onions in salt, pepper and blended oil and then roast on a hotel pan in a preheated 500-degree oven until charred on the outside and tender all the way through. Deglaze with balsamic vinegar.

Assembly: For each pizza, stretch the pizza dough and top with 4 ounces mozzarella, 1 ounce Parmesan and 2 ounces cipollini onions. Cook pizza at 500 degrees for about 8 minutes and then finish with 2 ounces pistachio pesto, 1 ounce speck and black pepper. RECIPE COURTESY OF PIZZERIA