Friday Night Slice: Soppressata Styles

We’re almost a week into Daylight Savings Time and I still haven’t quite adjusted. 7 am, when it’s just getting light, feels like the right time to get up. Any earlier, it’s pitch black and I just don’t want to roll out of bed, not even for coffee. This week’s Friday Night Slice falls on Pi(e) day, so if you happen to not be fan of flaky-crusted sweet or savory pies, or you just don’t have the time or inclination since we’re all in a bit of a haze, a slice of pizza pie is here to mark the occasion.  So let’s get to this week’s topping inspiration – Fra’Mani soppressata, red onion and cherry tomatoes.

With all this extra evening daylight, instead of my usual just hand-crushed tomatoes, for once, I actually made a basic tomato sauce. Sweat some onions, add a minced clove of garlic, crushed tomatoes and dried oregano, and cook it down until  just thickened. Done.

If you’re doing this same day, use a store bought dough. If you have a couple of days, use Serious Eats’ New York style pizza dough.

Good, simple ingredients (and a baking steel!) make for good pizza. While most any soppressata is delicious,  for this particular pie, you want a really thinly sliced soppressata. I like the Fra’Mani.  It claims to be clove-scented, I’m not sure I get the clove, but whatever it is, it’s delicious and a favorite.

So roll out your dough, spread some marinara sauce from edge to edge, sprinkle on the cheese. Layer on the soppressata and let’s go. This combo works because the sweetness and acid of the tomatoes cuts the richness of the cheese and soppressata. Don’t skip ’em.

Have a great weekend. BTW- if you’re enjoying this weekly hit, let me know. I’ll keep eating enough pizza to fuel a Friday feature.

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Print Recipe

Soppressata, Red Onion & Cherry Tomatoes

Serves: 2

Cooking Time: 16 minutes

Ingredients

• 1 ball of pizza dough, rolled into an ~ 8 inch circle
• ~1/4 c. marinara sauce
• 1/2 c. grated mozzarella cheese
• 6-8 slices thinly-sliced soppressata
• 4-6 thin slices red onion
• 4-6 cherry or grape tomatoes, halved

Instructions

1

Heat a baking steel or baking stone at 500F for one hour.

2

Roll dough into an 8 inch circle.

3

Spread marinara sauce onto dough leaving a half-inch border.

4

Sprinkle on mozzarella cheese.

5

Layer on the soppressata and green onion.

6

Turn heat up to broil.

7

Bake for 4-6 minutes, until crust is well browned.

8

Sprinkle on cherry tomatoes & enjoy.

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