This recipe would suit a variety of pizza styles, but we think our classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time and allow it to rise at room temperature before firing up your oven.

Light your oven, aiming for 400°C to 450°C (750°F to 850°F) on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature. 

Stretch your dough on a lightly floured surface. Using your fingertips, gently push the air from the center out toward the crust, then use your knuckles to stretch out the base to 12 inches. 

Dock with a fork, gently pressing into the dough all over, to prevent it from expanding in the oven. Drizzle with olive oil, then launch into your oven. Cook the dough fully, turning to ensure an even bake, about 1 to 2 minutes. Remove from the oven and let the dough cool completely.

Slice the pizza into squares. You should get 12 to 16 pieces from one pizza (depending on how big you want your crostini).

Mix the black pepper and olive oil into the ricotta, then dollop an even amount onto each piece.

Evenly sprinkle on the Marcona almonds.

Top each piece with a slice of speck and serve.