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
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
KETO FATHEAD PIZZA WITH SOPPRESSATA
Cheesy, tender crust meets classic tomato and meat pie in this almond meal-based pizza. Top with your favorite herbs and call it dinner, all in under 25 minutes.
Provided by norasingley
Categories < 30 Mins
Time 22m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment, lightly grease with olive oil, and set aside.
- In a small saucepan, combine 4 ounces mozzarella and cream cheese. Place over medium-low heat and cook, stirring, until cheeses are melted and mixture forms a cohesive ball.
- Remove from heat and add almond flour, nutritional yeast, and 1/2 teaspoon salt. Mix until almond flour is incorporated. Add egg and continue to mix until combined.
- Using oiled hands (dough will be sticky), press dough into a 9-10" round on prepared baking sheet, about 1/8-inch thick. Transfer to oven and bake 7 minutes, until browned on the bottom.
- Flip, and top with tomato sauce, remaining 4 ounces mozzarella, and soppressata. Drizzle lightly with olive oil and season with salt and pepper. Return to oven and continue cooking until cheese is melted and crust is browned on the top, about 6 minutes more.
- Top with desired herbs and cut into wedges. Serve immediately.
Nutrition Facts : Calories 478.7, Fat 35.6, SaturatedFat 19.9, Cholesterol 206.2, Sodium 1033, Carbohydrate 8.2, Fiber 2.2, Sugar 3.7, Protein 32.5
SOPPRESSATA PIZZA
Healthy bonus: Vitamin A and lycopene from the red peppers
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.
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SWEET POTATO, BALSAMIC ONION AND SOPPRESSATA PIZZA
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- Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack). In a large skillet, melt the butter in the olive oil. Add the onion and oregano sprig, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes; add a few tablespoons of water to the skillet if necessary. Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.
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