Best 3 Soppressata Pizza Recipes
Indulge in a culinary journey to Italy with our soppressata pizza, a delectable treat that captures the essence of authentic Italian flavors. Originating from the Basilicata region, soppressata is a cured spicy salami renowned for its rich, savory taste. Our collection of recipes explores diverse ways to incorporate this flavorful ingredient into a delectable pizza. Prepare to embark on a taste adventure that blends the bold notes of soppressata with an array of complementary ingredients. Whether you prefer a classic Margherita with a soppressata twist, a spicy Diavola ignited by fiery peppers, or a gourmet combination topped with arugula and shaved Parmesan, our recipes cater to every palate. Each recipe is meticulously crafted to ensure a perfectly balanced pizza, with a crispy crust, savory sauce, and an explosion of flavors in every bite. So, gather your ingredients, preheat your oven, and let's embark on a culinary odyssey that will transport you to the heart of Italy with every slice.
Here are our top 3 tried and tested recipes!
SOPPRESSATA PIZZA
Categories Cheese Pepper Pork Kid-Friendly Dinner Summer Healthy Self Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes topping for 8 individual pizzas
Number Of Ingredients 7
Steps:
- In a bowl, mix Romano and fontina. Make pizza crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust. Top with 1/8 peppers. Dollop 1/8 cup ricotta over each crust. Arrange 5 slices soppressata on each pizza. Sprinkle each with 1 1/2 tsp parsley. Rotate 3 to 4 minutes until bottom is evenly golden brown.
BUTTERNUT SQUASH-SOPPRESSATA PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the middle and lower third of the oven and put an inverted baking sheet or pizza stone on the middle rack; preheat to 475 degrees F. Toss the squash, olive oil, honey, vinegar, red pepper flakes and 1/2 teaspoon salt on another baking sheet; spread in a single layer. Bake on the lower rack until lightly browned and tender, about 10 minutes.
- Stretch the dough into a 12-by-16-inch rectangle on a floured surface; transfer to a piece of parchment paper. Top with the roasted squash, sage, cheese and soppressata. Slide the pizza (on the parchment) onto the hot baking sheet or pizza stone. Bake until the cheese is bubbling and the crust is golden, 10 to 12 minutes. Transfer to a cutting board; top with the parsley, drizzle with olive oil and cut into pieces.
Nutrition Facts : Calories 530 calorie, Fat 24 grams, SaturatedFat 8 grams, Cholesterol 52 milligrams, Sodium 1174 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 24 grams
SOPPRESSATA PIZZAS
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the dough: Put 2 1/4 cups warm (100 degrees F) water in a large measuring cup; stir in the yeast to dissolve, then stir in the sugar and olive oil. Let stand until bubbly, 3 to 5 minutes. Combine 5 cups flour and 2 teaspoons salt in a stand mixer fitted with the paddle attachment. Add the yeast mixture and mix on medium-low speed, adding a little more flour or water, if needed, until a rough, sticky ball of dough forms, about 1 minute. Let rest 5 minutes, then mix on medium low until no longer sticky, about 1 more minute. Transfer the dough to an oiled surface and knead with oiled hands until smooth, about 10 times. Let rest 5 minutes, then knead briefly again and transfer to an oiled bowl. Cover with plastic wrap; refrigerate at least 8 hours or overnight. Divide the dough into 4 balls, dust with flour and cover loosely with plastic wrap. Let sit at room temperature 2 hours before making the pizzas.
- Make the sauce: Crush the tomatoes in a bowl using your hands. Stir in the olive oil, garlic, 1 1/2 teaspoons salt and the oregano. Cover and let stand 2 hours. Position a pizza stone or inverted baking sheet on the lowest oven rack; preheat to 500 degrees F for at least 30 minutes. Stretch each ball of dough into a 12-to-14-inch round on individual sheets of parchment paper. Let rest 15 minutes. Remove and discard the garlic from the sauce. Spread a thin layer of sauce on each pizza, leaving a border. Top with one-quarter each of the mozzarella, parmesan, cherry peppers, soppressata and radicchio; drizzle with olive oil. Slide 1 pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone in the oven. Bake until the crust browns, 12 to 15 minutes. Top with oregano. Repeat to make 3 more pizzas. Photograph by Con Poulos
Tips:
- For the best flavor, use high-quality ingredients, including a good soppressata, fresh mozzarella, and a flavorful tomato sauce.
- Be sure to slice the soppressata and mozzarella thinly so that they cook evenly.
- If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
- Keep an eye on the pizza while it's baking so that you can remove it from the oven as soon as it's done.
- Let the pizza cool for a few minutes before slicing and serving.
Conclusion:
Soppressata pizza is a delicious and easy-to-make meal that's perfect for any occasion. With its crispy crust, savory soppressata, and gooey mozzarella cheese, this pizza is sure to be a hit with everyone who tries it. So next time you're looking for a quick and tasty meal, give soppressata pizza a try.
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