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Meat, Italy

Speck and gorgonzola pizza with salad

Speck and gorgonzola pizza is an Italian pizza topped with mozzarella, melting gorgonzola, and smoky speck, served with a side salad. It serves 4, takes 40 minutes, is rated easy, and costs about €3.30 per person. The key is adding the speck only at the very end so it stays tender instead of drying out.

A pizza with real character tonight, smoky speck and melting gorgonzola over mozzarella, with a fresh salad on the side.

Speck and gorgonzola pizza with salad
Total time
40 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This pizza plays on contrast, the smokiness of the speck, the creamy gorgonzola melting slightly over the mozzarella, and a crisp base from baking on a hot sheet pan. Gorgonzola gives it a bold personality without overwhelming the dish, especially when crumbled into small, uneven pieces that melt unevenly. The side salad, dressed with balsamic, cuts through the richness and wakes up every bite.

This is the pizza for a night when you want something a little different from your usual dinner, without spending hours in the kitchen. It appeals to adults who enjoy strong cheeses, though it is less suited to kids because of the gorgonzola. It works well for a weeknight dinner or a casual gathering with friends on a cool fall or winter evening.

The ingredients

4 people

Dairy

  • Pizza dough 2 rolls
  • Mozzarella 250 g
  • Gorgonzola 120 g
  • Heavy cream 4 tbsp

Butcher

  • Speck 120 g

Fruits and vegetables

  • Lamb's lettuce or baby greens 150 g

Pantry

  • Balsamic vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 240°C with a baking sheet inside. Unroll the doughs onto parchment paper.

    The hot baking sheet sears the base and makes it crisp.

  2. Spread a thin layer of cream over each dough, then scatter the mozzarella in pieces.

    Leave a one centimeter border without cream so it puffs up nicely.

  3. Crumble the gorgonzola over the mozzarella and bake the pizzas, parchment and all, on the hot baking sheet. 15 min

    Gorgonzola melts better in small, uneven pieces than in slices.

  4. Meanwhile, toss the salad with oil, balsamic vinegar, and salt.

    Dress it at the last moment, since tender leaves wilt quickly.

  5. Take the pizzas out, scatter the torn speck strips on top, and cut into slices to serve with the salad.

    A drizzle of honey over the gorgonzola before serving is a lovely touch.

Our tips to get it right

  • Really crank up the oven heat, a very hot baking sheet from the start makes all the difference for a crisp base.
  • Don't overload the dough with cream, a thin layer is enough, otherwise the center turns soggy.
  • If gorgonzola piccante is too strong for you, pick a milder gorgonzola dolce instead.

The variations

  • Swap the speck for prosciutto or pancetta if that's what you have on hand.
  • For a vegetarian version, skip the speck and add walnuts or fresh figs when they're in season.
  • For kids, make a separate pizza with just mozzarella and cooked ham, no gorgonzola.

What to serve it with

  • A glass of light red wine
  • Chilled sparkling water
  • Fresh figs for dessert

Storage

The pizza keeps for 2 days in the fridge in a sealed container. Reheat it in a skillet over low heat or in the oven rather than the microwave to keep the crust crisp. It doesn't freeze well once topped with gorgonzola.

Questions about this dish

Can I prepare the dough ahead of time?

Yes, you can roll out and top the doughs ahead, then keep them covered in the fridge for an hour or two before baking.

Can I swap gorgonzola for another blue cheese?

Yes, Roquefort or a mild blue cheese work well, they just bring a saltier or sharper flavor depending on which one you choose.

Why add the speck only at the end?

Speck cooked too long turns dry and brittle. Adding it at the end of baking or right after the oven keeps it tender and preserves its smoky flavor.

Can I use homemade pizza dough?

Yes, homemade dough works great, just roll it out thin so it cooks through in 15 minutes on a hot baking sheet.

How long does it take to make a speck and gorgonzola pizza with a side salad?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a speck and gorgonzola pizza with a side salad?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a speck and gorgonzola pizza with a side salad cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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