Soppressata Pizza – A True Italian Eating Delight

Introduction : Soppressata Pizza

The soppressata is a distinctive variety of dry cured salami that originated from Italy. Being a strong flavored and textured food it is perfect as a pizza topping. Below is a recipe for soppressata pizza that includes fresh mozzarella cheese, sweet red onion, briny olives, and herby basil leaves for an all encompassing flavor available in the restaurants but can be made right in your home. Read on for this full process together with practical tips to have the tastiest soppressata pizza ever!

Ingredients

• 1 pound of store bought pizza dough or you can make the pizza dough at home
• – Cornmeal for dusting
• half cup of pizza sauce or marinara sauce
• – juice and zest of one lemon, 2 cloves of garlic, 8 ounces fresh mozzarella cheese, sliced  
• soppressata – 4 oz, sliced  
• 1 small red onion
• 1⁄2 cup pitted Kalamata olives, halved
• – 1/4 cup fresh ministered by washing the basil leaves Several Studies of small handful of basil leaves
• – Olive oil
• – Crushed red pepper flakes

Directions

Prepare the Pizza Dough

1. If you are using store bought pizza dough, leave it to come to room temperature for at least 30 minutes prior to rolling it out. This makes it easier to stretch and shape because when the gluten is overdeveloped the dough is very tough. 

2. If using your homemade dough, start preparing it 2 hours before preparation time. This makes space for the dough to make even more fermentation and gain taste and texture.

Shape the Crust  

3. dust some cornmeal at the work surface and that’s where the dough ball will be placed. You can use your hands to spread and thin the dough to about a 12 to 14 inch circle or oval shaped crust. Do not apply too much pressure on the dough as you spread it out all the way from the middle.

Top and Bake

4. Spread olive oil over the shaped crust. Next spread the pizza sauce right on top of it, keeping approximately half an inch margin clear from the edges. 

5. All over the sauce, spread out the mozzarella. Remember to cut any massive or thick mozzarella bricks in half so they can afford to melt.

6. And finally scatter the soppressata, red onions and olives on top.

7. The processing of the pizza can be continued to the oven using a pizza peel or flat baking sheet. Bake for 12 to 15 minutes until the crust turns slightly brown and the cheese is melted and started to bubbly.

8. Take them off the oven and put the chopped fresh basil on top.

9. Let the pizza stand for 2 minutes before slicing and serving. As you combine all of these ingredients, be careful because the cheese and toppings are very hot.

Guidelines for the Preparation of the Soppressata Pizza

• – Employ quality raw materials. Just change the combo to exotic homemade style or better yet gourmet frozen pizza dough rather than those that come from the refrigerator. They are so plain. For the best flavor get real thinly sliced soppressata and proper fresh, great tasting mozzarella cheese. 
• – Cook the onion first. Little rings of raw red onion thinly sliced are too aggressive for the other toppings. For a balance, you can brown them first in some olive oil then add to the pizza after they have softened.
• – Add the basil after baking. Fresh basil can really stand its ground and doesn’t get inedible just by baking right on the pizza. However, for prettier, perkier leaves and brighter flavor, you can garnish food with it right from a colorful and fresh appetizing view.  
• While tasting delicious, using milk mozzarella will provide a light texture while a small cup style is better for beautiful stringy pulls. Oh yes just ensure it is not shredded bagged cheese since this will not melt as well as is supposed to.
• – Drizzle with infused oil. I suggest using a Basil, Calabian chili or Lemon infused olive oil to up the flavor even more and bring in an extra depth of richness.

Serving Suggestions for Soppressata Pizza

• Serve with a glass of white wine – preferably Pinot Grigio or a red wine, preferably Italian.
• – Consider having a simple green salad with Italian vinaigrette dressing in order to bring down the oil intensity.  
• Complete the meal with more tender, soft, buttery garlic bread to accompany the remaining sauce.
• Lastly, for dessert it is recommended that you provide biscotti which will be served in petites and espresso to complete the Italian experience.

Storage

Pizza leftovers have to be covered and kept in the refrigerator as soon as possible to prevent bacterial growth. Order your cold pizza slices to get warm again in a preheated 400 degree F oven or toaster oven till they are hot and crispy for about 10 minutes. Soppressata pizza can be stored for up to 4 days in the refrigerator. The tastes blend quite well but the crust will not remain crunchy as it was the following day.

Freezing Instructions  

To freeze, let frank finished, unbaked pizzas cool to room temperature and even chill in the refrigerator before wrapping tightly in a double layer of plastic wrap followed by aluminum foil. Pack into freezer bags or airtight tins and keep frozen for a month or up to two months. 

To bake frozen pizzas: preheat the oven to 475°F and bake frozen pizzas for 15 to 18 minutes with an additional couple of minutes for each frozen pizza. However, by thawing it in the fridge overnight first you are able to get the best quality if one takes time.

Conclusion : Soppressata Pizza

From savoury-spicy soppressata meat to saltiness of Kalamata olives, sweetness of caramelized onions, creaminess of the mozzarella, it’s fragrant with basil – this recipe is a sure-fire way to have pizza night at home. This easy to make pie is sure to impress your family or guests by giving you a restaurant quality meal. These flavors are also easy to play around with as well. Consider replacing other toppings such as spicy capicola, prosciutto, pepperoni, mushrooms and so much more. Take some time and purchase some good ingredients and soon you will have everyone willing to have a second plate of this wonderful soppressata pizza.

For more info : Click Here.

FAQs about Soppressata Pizza