Soppressata, Roasted Pepper & Buffalo Mozzarella Pizza

Name: Soppressata, Roasted Pepper & Buffalo Mozzarella Pizza
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Cuisine: Italian
Ingredients: ⅓–½ cup (80–120 ml) All-Purpose Pizza Sauce; ¼ cup (30 g) grated Parmesan cheese; One 6–8 oz (170–225 g) ball fresh mozzarella cheese, preferably buffalo, sliced and torn into pieces; Extra-virgin olive oil, for brushing; 3 oz (90 g) soppressata, thinly sliced; One 9-oz (250-g) ball NY Style Pizza Dough or Whole Wheat Pizza Dough; ¼ cup (40 g) chopped jarred roasted red bell peppers, drained; 8 fresh basil leaves, torn into large pieces; Semolina flour, for dusting

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

An Italian dry salami, soppressata makes an excellent addition to pizza. If you like, swap out the tomato sauce for Roasted Red Pepper Pesto and omit the additional roasted peppers. Serve this with a medium-bodied Italian red wine and the Antipasti Salad with Peperoncini Vinaigrette.

Ingredients

Europe
Italy
Pizza
Mediterranean

Ingredients

Method