Soppressata + Fennel Sausage Pizza Recipe
mozzarella + pepperoncini + red onion + roasted garlic
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Ingredients
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Dough
Sauce & Roasted Garlic
Cheese & Toppings
Finish & Serving
Method
Dough
- 1
Preheat and prepare dough
Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Lightly flour a work surface with the all-purpose flour. Stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to a piece of parchment or a lightly floured pizza peel. Brush the outer 1/2-inch of the dough with 1 tablespoon olive oil to help crisp and brown.
Sauce & Roasted Garlic
- 2
Prepare roasted garlic
If you don't have pre-roasted garlic, roast 4 unpeeled garlic cloves: toss in 1 teaspoon olive oil, wrap in foil and roast at 400°F (205°C) for 20–25 minutes until soft. Let cool, then squeeze or mash the cloves into a paste.
- 3
Make sauce
In a small bowl combine 3 oz tomato sauce with the mashed roasted garlic, 1 tsp dried oregano, and 1 tsp red pepper flakes. Taste and season with 1/4 tsp salt and a pinch of pepper. Spread an even, thin layer (about 2–3 oz worth) of this sauce over the stretched dough, leaving the outer rim un-sauced.
Cheese & Toppings
- 4
Assemble cheese
Tear or slice the 8 oz fresh mozzarella into pieces and distribute evenly over the sauced dough so the cheese covers most of the surface but doesn't overload it.
- 5
Add meats
Scatter the 4 oz cooked, crumbled fennel sausage evenly over the cheese. Arrange the 3 oz thinly sliced soppressata in slightly overlapping slices across the pizza; the soppressata will render a little fat and crisp at high heat.
- 6
Add vegetables
Evenly scatter 1/4 cup thinly sliced red onion and 6 sliced pepperoncini rings over the top. Season lightly with another small pinch of salt and 1/4 tsp freshly ground black pepper.
Finish & Bake
- 7
Bake
Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, until the crust is blistered and golden and the cheese is melted and bubbling. Rotate once halfway through for even color.
- 8
Finish and rest
Remove from oven and let rest 2 minutes. Drizzle 1 tsp extra-virgin olive oil and, if using, 1 tsp hot honey or chili honey across the top. Scatter fresh basil leaves over the pizza. Slice and serve immediately.