Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola


for 2 people

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)

Level of difficulty:medium
Preparation time:60 min.


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.

Created by: Klara & Ida

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