Spicy Sopressata and Fennel Pizza

Sopressata and Fennel Pizza

Every Friday Night is pizza night at our house.  If it's Friday, we are making pizza!  Typically, we are throwing down traditional pies like Margherita, or pepperoni, but we like to mix it up-you never know when you'll find a new favorite combo!  

When friends decide to join us for these Friday feasts, we almost always start with a Stromboli. Inside the Stromboli, we always use sopressata. This spicy dried salami is loaded with flavors!  

Well, it's Friday, it's a snow day and since I have an event tonight, we are having "pizza lunch" instead of pizza night.  Joined by some lunchtime guests, I decided in place of the Stromboli, to throw some sopressata on top of the pizza.  To accompany the robust flavor of the sopressata, I tossed on some thinly sliced fennel over a quick tomato sauce and finished with fresh mozzarella.  

Like most of our pizza's lately, everything went on raw.  Thanks to the broiler technique, our Baking Steel was scorching hot, thereby giving our pie that nicely crisped crust and our toppings some welcome caramelization!  

I don't know why I waited so long to give these ingredients a try! For the first Friday "pizza lunch" we created a spicy sopressata and fennel pizza, that is sure to be a favorite addition to the pizza night menu for years to come. Killer!

Happy Friday.


spicy soppressata and fennel pizza

Spicy Soppressata and Fennel Pizza


1 pizza dough (make your own)

2 oz. tomato sauce

2 oz. fresh mozzarella

1 oz. shredded fontina

4 or 5 thin slices of Soppressata

a few slices of thinly sliced fennel, tossed in olive oil and s & p

crushed red pepper flakes


1. Preheat your oven with the Baking Steel on the top rack at 500 F for 45 minutes

2. Stretch out your dough to a 12 inches in diameter and place on lubricated pizza peel

3. Switch your oven to broil.

4. Distribute tomato sauce on top, then place a duo of cheese, Soppressata and fennel on top. Less is more..

5. Launch onto your scorching hot Baking Steel.

6. 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.

7. Bake for 2-3 minutes more, remove.

8. Sprinkle some crushed red pepper flakes on top.  Slice and serve.

Baking Steel Pizza with Soppressate and Fennel

Baking Steel Pizza
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