5 from 6 votes
Soppressata, Mushroom, and Black Olive Pizza
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.
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
Ingredients
For the Pizza Sauce
- ¼ cup olive oil
- 5 cloves garlic minced
- 1 oz crushed tomatoes
- 3 tablespoon tomato paste
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- ½ teaspoon thyme dried
- 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 mozzarella cheese shredded, whole milk, low-moisture
- 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
- basil for sprinkling over the pizza before baking, dried
- oregano
- red pepper flakes
- 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.
Cup of Yum
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.
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- 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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 378
% 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.