Imagine a pizza so irresistible that it transforms an ordinary meal into a culinary masterpiece. This Soppressata Mushroom and Black Olive Pizza isn't just another recipe - it's a flavor-packed journey through the heart of Italian cuisine that will transport you straight to a bustling pizzeria in Naples. With its perfect blend of spicy soppressata, earthy mushrooms, and briny black olives, this pizza promises to elevate your home cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 pizza dough
- 1 cup pizza sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup soppressata, sliced
- 1 cup mushrooms, sliced
- 1/2 cup black olives, sliced
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well. This will help achieve a crispy crust.
- Prepare your ingredients: Slice the soppressata into thin rounds, the mushrooms into even slices, and the black olives into rings. Make sure to have all your ingredients ready before you start assembling the pizza.
- On a clean, floured surface, roll out the pizza dough into two equal rounds, each about 12 inches in diameter. Aim for a thickness of about 1/4 inch. If the dough is resistant, let it rest for a few minutes before rolling.
- Transfer the rolled-out dough onto a pizza peel or a baking sheet lined with parchment paper. This will make it easier to transfer the pizza to the oven.
- Spread half of the pizza sauce evenly over each pizza dough, leaving about a half-inch border around the edges for the crust.
- Sprinkle half of the shredded mozzarella cheese over each pizza, ensuring even coverage.
- Distribute the sliced soppressata evenly over the cheese on each pizza.
- Add the sliced mushrooms and black olives, spreading them out evenly across both pizzas.
- Sprinkle 1 teaspoon of dried oregano over each pizza for added flavor.
- If using a pizza stone, carefully slide the pizza onto the preheated stone. If using a baking sheet, place it directly in the oven.
- Bake the pizzas in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
- Once cooked, remove the pizzas from the oven and allow them to cool for a minute or two. This will make slicing easier.
- Slice the pizzas into wedges and serve hot. Enjoy your Soppressata Mushroom and Black Olive Pizza!
Tips
- Temperature is Key: Always preheat your oven (and pizza stone if using) to ensure a crispy, golden crust. A hot oven mimics traditional pizzeria conditions.
- Ingredient Prep Matters: Slice ingredients thinly and evenly to ensure uniform cooking and balanced flavor in every bite.
- Don't Overload the Pizza: While toppings are delicious, too many can make your crust soggy. Aim for a balanced distribution.
- Let the Dough Rest: If your pizza dough is tight and difficult to roll, let it sit for 5-10 minutes to relax the gluten.
- Use Parchment Paper: This makes transferring your pizza to the oven much easier and prevents sticking.
- Allow Cooling Time: Let the pizza rest for 1-2 minutes after baking. This helps the cheese set and makes slicing cleaner.
- Quality Ingredients: Use fresh, high-quality mozzarella and authentic soppressata for the best flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 18g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
