Gorgonzola and Speck

Make a Margheritaas a base, add some creamy Gorgonzola before cooking and speck soon after thepizza comes out from the oven. There are two main types of Gorgonzola—oneharder, stronger in flavour and one younger and creamy, in Italian called dolce(sweet). Despite it being called sweet, it is not sweet at all, and it shouldsimply be called creamy.
The speck is fromAlto Adige Italian Alpen, South Tyrol. It is a dry-cured, lightly smoked ham.It is not as popular outside northern Italy, and you can find severalvariations in Austria and Germany. If you don’t find this salami in yourregion, you can substitute it with Parma ham. If you like garlic, it will matchwell.
You can add itfresh before cooking over the mozzarella and the Gorgonzola. The speck or theParma ham is added immediately after cooking when the pizza is still hot becausethe heat will soften the salami. You can also add some oregano if you like.