Margherita Soppressata Pizza
(yields 6 to 8 slices)
Servings 4 servings
Calories 683kcal
Equipment
- Rolling Pin
- pizza stone or baking sheet
Ingredients
- Nonstick spray if needed
- 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)
- Semolina flour (if using pizza stone) sub corn meal
- 2 cups Marinara sauce use more or less as needed
- 6 oz Fresh mozzarella sliced thin
- 6 oz Soppressata sliced 1/4 inch thick then quartered
- 2 TBSP Fresh basil chopped
- 1 tsp Red pepper flakes optional
Root Beer Float
- 24 oz Root beer soda
- 1/2 cup Vanilla ice cream
Instructions
- **If using homemade dough that has been refrigerated overnight or for an extended period of time let it sit out room temperature for 30 to 60 minutes prior to using.
- Preheat the oven to 425°F (218°C).
- Lightly grease a baking sheet or pizza stone with non-stick spray. (If using a pizza stone lightly sprinkle with semolina flour or corn meal to prevent the dough from sticking do not use spray or oil)
- Clean and dry the countertop well (make sure your hands are dried well before working with the dough). Sprinkle the countertop with flour and place the dough on top of the flour, coating each side so the dough doesn't stick.
- Use a rolling pin to roll out the dough to fit the baking sheet or pizza stone. 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).
- Prep the root beer float: Pour the cold root beer into the mug inside the freezer, leaving enough room to add the ice cream.
- Gently place the dough onto the baking sheet or pizza stone.
- Evenly ladle and spread a layer of sauce on the dough, leaving about an inch of dough without sauce around the edge. Evenly spread the mozzarella 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.
- Finish the root beer float: Remove from the freezer and carefully scoop ice cream into the mug.
- Serve: Cut the pizza into slices and enjoy with root beer float.
Video
Nutrition
Calories: 683kcal | Carbohydrates: 61g | Protein: 32g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 80mg | Sodium: 2183mg | Potassium: 286mg | Fiber: 3g | Sugar: 9g | Vitamin A: 550IU | Vitamin C: 4mg | Calcium: 334mg | Iron: 4mg