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Soppressata and Arugula Pizza

Pulled this sheet from Real Simple, date unknown (found it deep in my file). I love when sweet, spicy and salty converge and with this ingredient list, I knew that was a definite possibility. It was listed as an “Easy Dinner 2” but let me tell you, folks, this pizza is no weeknight afterthought.

So Rich did a pretty strict diet for the past year but has decided to join my 80/20 club. He eats on his diet most of the time, but for homemade pizza night or whatnot, he partakes and enjoys enthusiastically. Though I’ve occasionally used my easier doughs over the years, this overnight cool rise dough is hands down, BY FAR the best. It’s not actually harder, it’s just that it starts the night before, so it takes a little planning. It makes four pounds of dough (or four pizzas); I made three the night our friends came over and the fourth sat patiently in the fridge for another three days before I baked it off. If anything, it came out even better. Low and cool is the best way to rise your yeast doughs, IMHO.

That convergence of flavors I’d mentioned? Man, did it happen in a big way. The meat (I bought mild but it would be delicious with spicy) was salty, the honey was sweet, the cheese stretchy and copious, the pepper flakes fiery; it was the sort of meal I wished in retrospect I could have devoured in solitude, enjoying every single bite for the masterpiece it was. Had to have it on the site so I wouldn’t forget (fat chance of that). Make your dough, buy your dough – whichever, just top it with the recipe below and I swear you won’t be sorry.

Soppressata and Arugula Pizza

Serves 2-4

Adapted From Real Simple

1 lb pizza dough

1/2 c. tomato sauce

1/2 tsp. kosher salt

3/4 c. shredded mozzarella

Thinly sliced soppressata (about 1/4-1/2 c.), torn into pieces

3/4 c. shredded fontina

1 c. baby arugula

1 tsp. honey

crushed red pepper flakes

  1. Heat oven to 450 degrees and place pizza stone, if using, in oven. If using stone, tear off a large piece of parchment paper. If you don’t have a stone, coat a baking sheet with about 1 tablespoon olive oil.
  2. Press dough into a (minimum) 12 inch circle on parchment or baking sheet.
  3. Top with sauce, leaving a rim for crust, and sprinkle salt across the surface.
  4. Top with mozzarella sprinkled evenly across surface. Scatter soppressata next, then top with fontina.
  5. Transfer parchment pizza with a cutting board onto pizza stone (still on parchment) or place pizza in oven (if using sheet). Bake for 10-12 minutes or until cheese is bubbling and golden brown.
  6. Remove from oven and sprinkle with arugula, drizzle with honey, and sprinkle with crushed red pepper flakes. Serve.