Soppressata, Tomato, and Olive Pizza

See the RecipeAndré Baranowski

This homemade pizza is truly Italian with dry-cured salami, robust tomatoes and salty olives.

Soppressata, Tomato, and Olive Pizza
This homemade pizza is truly Italian with dry-cured salami, robust tomatoes and salty olives.
Yield: makes 1 12" pizza

Ingredients

  • Pizza Dough
  • 14 cup Melted Tomatoes
  • 6 thin slices soppressata
  • 10 pitted black olives
  • 2 tbsp. grated grana padano
  • 1 tbsp. olive oil

Instructions

  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.