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

     

Print  
  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)
 

Preparation

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 ...

Focaccia with Speck Alto Adige - recipe

Speck focaccia

Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...

Beetroot galette with glazed onions, grapes, goat’s milk cheese and Speck Alto Adige PGI - recipe

Beetroot galette with glazed onions, grapes, goat’s milk cheese and wafer-thin Speck Alto Adige PGI

A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.

Lettuce risotto with scallops and Speck Alto Adige PGI foam - recipe

Scallops with speck foam

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits - recipe

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

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!

Speck Alto Adige ravioli filled with cheese on lettuce - recipe

Speck ravioli with cream cheese

Are you searching for a light, yet tasty starter for your summer party?

Fried char wrapped in Speck Alto Adige PGI - recipe

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

Rye crackers with Speck Alto Adige PGI and chia seeds - recipe

Rye crackers with Speck and chia seeds

Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!

Endives with Speck Alto Adige – recipe

South Tyrolean-style carbonara

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe con Speck Alto Adige PGI.

Wraps with Speck Alto Adige PGI

Wraps with Speck Alto Adige PGI

Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!