RUSTICELLA SPECK & ZUCCHINI 4 INGREDIENTS Ready in 20 minutes! <br /> RUSTICELLA SPECK & ZUCCHINI 4 INGREDIENTS Ready in 20 minutes! <br /><br />You loved the version with potatoes, but this one with speck and zucchini will drive you CRAZY! <br /><br />It’s super EASY, delicious, and makes for a complete meal that's a bit out of the ordinary! In just 15 minutes, lunch or dinner (or even an appetizer) will be on the table… so, will you give it a try?? <br /><br />For this dish, I used Speck Alto Adige IGP Recla, sliced super thin, slightly salty and spicy, cold-smoked, and air-dried for at least 22 weeks! <br /><br />Leave a “LIKE” as your way of saying thank you ❤️ <br /><br /> Save the recipe <br /><br /><br />Ingredients (for 1 tray): <br />1 pizza base (or light puff pastry) <br />90g speck <br />140g light cheese (or mozzarella) <br />1-2 zucchinis <br />Optional: <br /><br />Parmesan cheese <br />To taste: salt, pepper, extra virgin olive oil <br />Instructions: <br />Slice the zucchinis into rounds and season with salt, pepper, and extra virgin olive oil. <br />Prepare the pizza base (or puff pastry) in the tray, then layer with speck, cheese, and finally the zucchini. <br />For an even tastier result, sprinkle with Parmesan and bake in a preheated oven at 200°C (392°F) for about 25 minutes, placing it on the lowest rack; in the last few minutes, move the tray to the top rack to brown. <br />Slice and serve; trust me, there won’t be any leftovers! <br />MACROS (per slice, 1/6 of the tray): <br />18.8g Carbohydrates <br />14.2g Fat <br />12.4g Protein <br />252 calories <br />#adv, <br />#savorytart, <br />#rusticella, <br />#zucchini, <br />#pizza, <br />#speck, <br />#flatbread, <br />#easyrecipes, <br />#lightrecipes, <br />#mealprep, <br />#lowcalories,
