Spicy Soppressata and Fennel Pizza
By Andris Lagsdin, The Baking Steel
Spicy Soppressata and Fennel Pizza
By Andris Lagsdin, The Baking Steel
Yield/Serves:
Makes 1 (12-inch) pizza
- 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
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.
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.