Soppressata, Mushroom, and Black Olive Pizza
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 40 mins
-
Servings
4 people
-
Calories
378 kcal
-
Cuisine
Italian
Soppressata, Mushroom, and Black Olive Pizza
Report
This Soppressata, Mushroom, and Black Olive Pizza recipe is delicious. The soppressata is an Italian salami that is deeply flavorful. Be sure to make the semolina dough for the crust, it really puts the pizza in a class of its own.
Share:
Ingredients
For the Pizza Sauce
- ¼ cup olive oil
- 5 cloves garlic minced
- 1 oz crushed tomatoes
- 3 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
For the Pizza
- 1 oz pizza dough cut in half, click for make-ahead recipe
- 1 cup Pizza Sauce
- 2 cups whole milk low-moisture mozzarella cheese shredded
- 4 oz mushrooms brushed clean and thinly sliced
- 4 oz Soppressata cut into ½ inch strips
- 1 cup black olives pitted, halved lengthwise
- 1 tbs olive oil
- dried basil, oregano, and red pepper flake for sprinkling over the pizza before baking
- ¼ cup Parmesan Cheese grated
Instructions
Make the Sauce
- In a medium-sized pan, heat the olive over medium heat.
- Add the garlic and cook until softened, about 2 minutes.
- Add the remaining ingredients and simmer for 15 minutes. Remove from heat and let cool while you prep the toppings.
Make the Pizza
- Preheat oven to 550 F° (or as hot as your oven will go).
- Place a pizza stone on the middle rack and let the stone heat for at least 20 to 30 minutes.
- On a pizza wheel, dusted with semolina (or corn meal), stretch or roll out the pizza into a large round.
- Spread the sauce over the dough, leaving about a 1-inch space from the edge of the dough.
- Top with the mozzarella cheese and then distribute the soppressata, mushrooms, and olives evenly around the pizza.
- Brush the outside edge of the dough with olive oil and sprinkle a few pinches of dried basil, oregano, and red pepper flakes over the top.
- Top with the parmesan cheese.
- Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 8 to 10 minutes (depending on the temperature of your oven) until the crust is golden brown.
- Carefully transfer the pizza to a cutting board and let cool for a few minutes, then slice and serve right away.
Notes
- See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- The dough and sauce can be made up to 24 hours in advance. Keep covered in the fridge until ready to roll out and assemble.
- This recipe makes enough for 2 pizzas. If you only want one pizza, cut all the quantities in half.
- Cover extra dough with plastic wrap and keep in the fridge for up to 5 days, or freeze for up to 2 to 3 months.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
10g
(3%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Cholesterol
27mg
(9%)
Sodium
2239mg
(93%)
Potassium
546mg
(16%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
637IU
(13%)
Vitamin C
9mg
(10%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 2239mg | 93% |
| Potassium | 546mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
