Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

Course: main course
Style: modern
Level of difficulty: medium 
Preparation time: 60 min.
Created by: Klara & Ida


  Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

For the dough

50 ml lukewarm water
4g dried yeast
1 tsp. honey 
250g type 405 (pastry) flour
1 tsp. salt 
100 ml beetroot juice 
For the topping
4 tsps. sour cream 
1 small apple 
1 handful walnuts 
100g blue cheese
2 tsps. honey 
Speck Alto Adige PGI (quantity to preference) 
Lamb’s lettuce and cress (quantity to preference)


To make the dough, pour the lukewarm water into a small bowl, add the yeast and honey and stir gently until the yeast has dissolved. Combine the flour and salt in a bowl, and add the yeast water and beetroot juice.  Mix roughly and then knead to a smooth dough by hand or in a food processor. Hand-kneading is quick and easy, and you can feel the dough becoming more elastic. As soon as the dough stops sticking to the bowl, cover with a dishcloth and leave in a warm place for 2 hours (i.e., in a turned-off, closed oven).

Divide the dough into two even pieces and roll each piece into a ball. Cover and leave to rest for another hour. Preheat the oven to 250°C (fan-assist).

Now roll out the balls of dough. Spread with sour cream. Wash, core and slice the apples finely, and arrange them on top of the sour cream together with the walnuts. Dot the blue cheese over the pizza. Place in the oven and bake for 8-10 minutes. Before serving, drizzle with honey and arrange the Speck Alto Adige PGI, lettuce and cress if desired. Wash the lettuce first and remove all roots, so that the small leaves can be scattered easily over the pizza.



Ready to try something new?

See more Speck recipes ...

Speck-flavoured dumplings with Speck Alto Adige PGI

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

Tortelli with Speck Alto Adige

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

Crêpes with Speck Alto Adige PGI sauce

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

Speck Alto Adige PGI carpaccio and boletus mushrooms

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

Rocket, Granny Smith apple and Speck Alto Adige PGI

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

Cheese fondue with Speck Alto Adige PGI

Cheese fondue with Speck Alto Adige PGI

There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!

Waffle with horse radish and Speck Alto Adige PGI

Waffle with horseradish and speck

Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...

Farmer’s Omelette with Speck Alto Adige PGI

Farmer’s omelette with speck

Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!

Savoury tarts with Speck Alto Adige PGI and goat cheese

Savoury tarts with Speck Alto Adige PGI and goat cheese

Tasty, healthy and an attractive addition to a beautifully laid table.   Can anybody resist them? The bets are on!

Open sandwich with Speck Alto Adige PGI, turkey and lettuce

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.