Sopressata Recipe

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and cook, stirring, for 30 seconds until fragrant but not browned.

Add the crushed San Marzano tomatoes to the pan. Stir in dried oregano, salt, black pepper, and sugar (if using). Bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool briefly before using on pizza.

While the sauce simmers, combine 3 tablespoons mild honey with the thyme leaves (or dried thyme) in a small bowl. If using fresh thyme, lightly bruise the leaves to release aroma.

Stir in red pepper flakes if desired. Allow the honey to sit at room temperature so the thyme infuses for at least 10 minutes. Warm slightly (10–15 seconds in microwave) if the honey is too viscous to drizzle.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven during preheat. If using a sheet pan, coat it lightly with 1 tablespoon olive oil and place in the oven to heat briefly.

On a lightly floured surface, stretch or roll the pizza dough into a 12–14 inch (30–35 cm) round. Transfer the shaped dough to a piece of parchment paper or a well-floured peel.

Brush the dough lightly with olive oil, leaving a 1/2 inch rim. Spoon 1/2 to 3/4 cup of the prepared San Marzano sauce onto the center and spread evenly, leaving the rim un-sauced.

Distribute torn pieces of buffalo mozzarella evenly over the sauce, ensuring some gaps so cheese melts into the sauce. Arrange thin slices of hot soppressata across the pizza in a single layer; some overlap is fine.

Season the assembled pizza with freshly cracked black pepper (about 1/2–1 tsp). Add a few whole basil leaves or reserve them to add after baking.

Slide the pizza (on parchment or peel) onto the preheated stone or oiled sheet pan. Bake for 8–12 minutes, until crust is golden and blistered and cheese is melted and bubbling. Baking time will vary with oven temperature and stone presence.

If you like the soppressata to crisp more, broil for an additional 30–60 seconds monitoring closely to avoid burning.

Remove the pizza from the oven and let rest for 1–2 minutes.

Tear or chiffonade remaining fresh basil and scatter over the hot pizza.

Lightly drizzle the herb-infused honey evenly over the pizza (start with 1–2 tablespoons and add more to taste). The sweet honey will balance the spice of the soppressata.

Slice and serve immediately. Provide extra honey or red pepper flakes at the table for guests who want more heat or sweetness.