Soppressata, Tomato, and Olive Pizza
This homemade pizza is truly Italian with dry-cured salami, robust tomatoes and salty olives.
Credit: André Baranowski
Pizza Dough
1⁄4 cup Melted Tomatoes
6 thin slices soppressata
10 pitted black olives
2 tbsp. grated grana padano
1 tbsp. olive oil
1. Make pizza dough according to instructions.
2. Dot dough with melted tomatoes, soppressata, and olives. Sprinkle with cheese; drizzle with olive oil.
3. Transfer pizza to a baking stone and cook pizza, under the broiler, rotating every 2 minutes with a long metal spatula, until edges are golden, 6-8 minutes.
4. Transfer pizza to a board; slice and serve.
MAKES 1 12" PIZZA
http://www.webmd.com/diet/features/italian-diet-secrets