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Spicy Soppressata and Fennel Pizza

Serves: Makes 1 (12-inch) pizza

Ingredients:

  • 1 pizza dough (make your own)
  • 2 ounces tomato sauce
  • 2 ounces fresh mozzarella
  • 1 ounce shredded fontina
  • 4 or 5 thin slices of Soppressata
  • A few slices of thinly sliced fennel, tossed in olive oil, salt and pepper
  • Crushed red pepper flakes


Procedures:

Preheat your oven with the Baking Steel on the top rack at 500°F for 45 minutes

Stretch out your dough to 12 inches in diameter and place on lubricated pizza peel

Switch your oven to broil.

Distribute tomato sauce on top, then place a duo of cheese, Soppressata and fennel on top. Less is more.

Launch onto your scorching hot Baking Steel.

After 2 minutes, open oven give the pizza a 180 degree spin. Close oven and switch setting to convection bake. Regular bake if convection is not an option.

Bake for 2 to 3 minutes more, remove.

Sprinkle some crushed red pepper flakes on top. Slice and serve.

by Andris Lagsdin, The Baking Steel

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