Spicy Soppressata Pizza



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Reach for jarred marinara sauce and refrigerated pizza dough to simplify this spicy pie, which gets a drizzle of honey for some sweet contrast.

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4 serving(s)

Total Time:
20 mins


  • Cornmeal, for dusting

  • 1/4 c.

    favorite jarred marinara sauce

  • 1 tsp.

    to 1 1/2 tsp. chopped Calabrian chile

  • 1 tsp.

    fennel seeds, crushed or roughly chopped

    or roughly chopped

  • All-purpose flour, for dusting

  • 1 lb.

    refrigerated pizza dough, at room temp

    at room temp

  • 3 oz.

    fresh mozzarella, thinly sliced

  • 1 oz.

    thinly sliced soppressata (halved if large)

    (halved if large)

  • 1/2 tsp.


  • Torn fresh basil, for sprinkling


Conventional Oven Directions: Place pizza stone or baking sheet in oven and heat oven to highest temp possible without broiling. Prepare pizza as directed and slide onto pizza stone or sheet and bake until crust is browned all around and on bottom, 12 to 15 minutes.

NUTRITIONAL INFORMATION (per serving): About 376 calories, 10 g fat (4 g saturated), 20 mg cholesterol, 1,069 mg sodium, 55 g carbohydrate, 3 g fiber, 3 g sugar (2 g added sugar), 13 g protein

Did you make this recipe? Comment below!

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Headshot of Nicole Papantoniou

Kitchen Appliances & Innovation Lab Director

Nicole (she/her) is the director of the Good Housekeeping Institute‘s Kitchen Appliances and Innovation Lab, where she has overseen content and testing related to kitchen and cooking appliances, tools and gear since 2019. She’s an experienced product tester and recipe creator, trained in classic culinary arts and culinary nutrition. She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal.


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