Spicy Soppressata and Kalamata Olive Pizza

Name: Spicy Soppressata and Kalamata Olive Pizza
Total time: 24 h 17 min
Ingredients: 330 g Neapolitan pizza dough; 3-4 oz basic pizza sauce A homemade sauce from a can of high-quality San Marzano whole tomatoes is really simple; just puree and add salt!; 6 oz shredded whole milk mozzarella If using pre-shredded cheese, RINSE the cornstarch off and dry before using. This will create a much better cheese melt.; 1 pinch Parmigiano-Reggiano; Spicy soppressata sliced thin; Kalamata olives pitted, roughly chopped; Fresh basil

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Servings: 1

Spicy Soppressata and Kalamata Olive Pizza

Ingredients

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330 g Neapolitan pizza dough3-4 oz basic pizza sauce A homemade sauce from a can of high-quality San Marzano whole tomatoes is really simple; just puree and add salt!6 oz shredded whole milk mozzarella If using pre-shredded cheese, RINSE the cornstarch off and dry before using. This will create a much better cheese melt.1 pinch Parmigiano-ReggianoSpicy soppressata sliced thinKalamata olives pitted, roughly choppedFresh basil

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Instructions

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Step 1

Flatten and stretch dough into 14" pies.

Step 2

Prepare your pizza by ladling sauce onto stretched dough and then sprinkling Parmigiano-Reggiano. Starting from the outside and moving inward, spread a light even layer of mozzarella. Top with soppressata and olives (to taste).

Step 3

Preheat your Ooni (or other outdoor pizza oven) for 30 minutes. The oven should reach near 900F in this time. Using a pizza peel, place pizza in oven and cook for 2 minutes (+/- 30 seconds depending on color) rotating as needed.

Step 4

Remove pizza from oven, top with fresh basil, and place on wire rack to cool for 2 minutes before slicing.