Name: Soppressata Basil Pizza
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 28oz can Whole tomatoes (canned); 1 tbsp Extra-virgin olive oil; 1 cup Onion (sliced); 4 cloves Garlic (sliced thin); Nonstick spray; All-purpose flour (as needed to roll out the dough); 1 lb Pizza dough (store bought dough or us home made dough (see recipe in menu)); 2 cups Mozzarella cheese (shredded); 2 tbsp Parmesan cheese; 6 oz Soppressata (sliced); 2 tsp Fresh basil (chopped, or more if needed); 1 tsp Red pepper flakes (optional)

Soppressata Basil Pizza

(yields 8 slices or 4 servings based on 2 slices per serving)

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Prep Time: 20

Cook Time: 20

Servings: servings

Calories: 683kcal

Equipment

Rolling Pin
pizza stone or baking sheet

Ingredients

1 28oz can Whole tomatoes (canned)
1 tbsp Extra-virgin olive oil
1 cup Onion sliced
4 cloves Garlic sliced thin
Nonstick spray
All-purpose flour as needed to roll out the dough
1 lb Pizza dough store bought dough or us home made dough (see recipe in menu)
2 cups Mozzarella cheese shredded
2 tbsp Parmesan cheese
6 oz Soppressata sliced
2 tsp Fresh basil chopped, or more if needed
1 tsp Red pepper flakes optional

US Customary - Metric

Instructions

Preheat the oven to 425°F.
Lightly pull the tomatoes apart with your fingers into hearty chunks.
Add the oil and onions to a saute pan on medium heat and cover with a lid. Stir occasionally until the onions turn deep brown. If the onions are getting too browned, stir in 2 - 3 tablespoons of water at a time as needed and cover with a lid until they are soft and turn a nice caramel color. Then remove the lid, add in the garlic and saute until golden brown, 1 - 2 minutes. Then add in the tomatoes. Saute until about half of the liquid evaporates. Then set aside. Season well with salt and pepper to taste.
Lightly grease a baking sheet or whatever kind of flat oven safe baking pan you are using to cook the pizza in, with non-stick spray. (If using a pizza stone prepare the stone according to the directions)
Clean and dry the counter well (make sure your hands are dried well before working with the dough). Sprinkle the counter with flour, place the dough on top of the flour, coating each side so the dough doesn't stick. Begin rolling out the dough using a rolling pin to stretch the dough to fit the baking sheet or pan you are using. Make sure it is being stretched evenly and avoid creating thin spots (if the dough starts to stick while stretching it, sprinkle flour to prevent it from sticking).
Gently place the dough on the baking sheet or pan. Evenly spread a layer of sauce on the dough, leaving about an inch of dough without sauce around the edge. Evenly spread the mozzarella, parmesan, and soppressata over the sauce.
Bake the pizza in the oven for 10 minutes, then rotate the pan and bake until the crust is golden brown on the bottom, crispy and the cheese is melted (approximately 8-10 minutes more).
Let the pizza sit for 2-3 minutes before cutting. Sprinkle with basil, salt, cracked black pepper, and red pepper flakes if desired.
Cut into slices and serve.

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