Speck Pie
Mozzarella, Lemon Ricotta, Speck, Pistachios, Garlic, Hot Honey, Parsley, Oregano
Restaurateurs Brian Holleran and Brian Moss of Il Rione Pizzeria | Cleveland, OH
Yield: 1 pizza
Adapted by StarChefs | July 2025 | Photo: Will Blunt
INGREDIENTS
Lemon Ricotta:
Ricotta cheese
Lemon zest
To Assemble and Serve:
Your favorite pizza dough
Shredded low-moisture whole milk mozzarella
Torn fresh mozzarella
Thinly sliced garlic
Salted pistachios, roasted and crushed
Speck
Olive oil
Ground black pepper
Hot honey
Fresh parsley leaves
Dried oregano
METHOD
For the Lemon Ricotta:
In a mixing bowl, season ricotta with lemon zest until desired flavor is achieved. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 550°F. On a lightly floured work surface, shape pizza dough into desired size. Top with desired amount mozzarella, garlic, Lemon Ricotta, pistachios, and speck. Drizzle with olive oil. Season with black pepper and hot honey. Bake until crust is golden. Garnish with parsley and oregano.
