Soppressata, Mushroom, and Black Olive Pizza

Course: Entree / Pizza

Cuisine: Italian

Prep Time: 20

Cook Time: 20

Preparing the Dough: 2

Total Time: 2 40

Servings: people

Calories: 378kcal

Author: Kris Longwell

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.

Print Recipe

Equipment

Pizza stone and paddle or a pizza pan and the back of a baking pan

Ingredients

For the Pizza Sauce

¼ cup olive oil
5 cloves garlic minced
1 15 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 13 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.
¼ cup olive oil
Add the garlic and cook until softened, about 2 minutes.
5 cloves garlic
Add the remaining ingredients and simmer for 15 minutes. Remove from heat and let cool while you prep the toppings.
1 15 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

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.
1 13 oz pizza dough
Spread the sauce over the dough, leaving about a 1-inch space from the edge of the dough.
1 cup pizza sauce
Top with the mozzarella cheese and then distribute the soppressata, mushrooms, and olives evenly around the pizza.
2 cups whole milk low-moisture mozzarella cheese, 4 oz mushrooms, 4 oz soppressata, 1 cup black olives
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.
1 tbs olive oil, dried basil, oregano, and red pepper flake
Top with the parmesan cheese.
¼ cup 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.

Video

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.

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.

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