Spicy Soppressata & Provolone Pie
Soppressata is the new pepperoni, and it’s sure to bring authentic Italian flavor to life on your menu. Serve this irresistible combination of rustic hand-tossed crust topped with red sauce, melted Grande Sliced Provolone, spicy-hot sliced soppressata salami, olives and a melted Grande Mozzarella Mild Provolone Blend.
Course: Pizzas
Ingredients
- 16 oz. Pizza dough, rolled into a 14-inch pizza crust (1 each)
- 4 oz. Pizza sauce, prepared (1/2 cup)
- 7 slices Grande Sliced Provo•Nello® or Deli-Style Provolone
- 2 oz. Grande Mozzarella Mild Provolone Blend, shredded or diced (1/2 cup)
- 2 1⁄2 oz. Soppressata salami, thinly sliced (10 slices)
- 1⁄2 oz. Black olives, sliced, drained (2 tbsp.)
- 1 tbsp. Fresh basil, chiffonade
Directions
- Spread 4 oz. pizza sauce evenly over pizza dough; top with 7 slices Grande Sliced Provolone, 2 oz. Grande Mozzarella Mild Provolone Blend, 2 1/2 oz. soppressata and 1/2 oz. black olives.
- Bake at 500°F for 5 1/2 to 6 minutes in an impingement oven, at 500°F for 7 to 8 minutes in a deck oven or until cheese is melted and crust is golden brown.
- Top with 1 tbsp. basil, cut into slices.
Variation
Ingredients
- Substitute Grande 50/50 Blend or Provolone Shred for Grande Mozzarella Mild Provolone Blend.
- Substitute crumbled Italian Sausage or sliced pepperoni for soppressata.
