{"id":11997,"date":"2014-03-13T20:52:03","date_gmt":"2014-03-14T03:52:03","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=11997"},"modified":"2016-10-13T10:49:45","modified_gmt":"2016-10-13T17:49:45","slug":"friday-night-slice-soppressata-onion-tomato-pizza","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/friday-night-slice-soppressata-onion-tomato-pizza\/","title":{"rendered":"Friday Night Slice: Soppressata Styles"},"content":{"rendered":"

\"friday<\/a>We\u2019re almost a week into Daylight Savings Time and I still haven\u2019t quite adjusted. 7 am, when it\u2019s just getting light, feels like the right time to get up. Any earlier, it\u2019s pitch black and I just don\u2019t want to roll out of bed, not even for coffee. This week\u2019s 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\u2019t have the time or inclination since we’re all in a bit of a haze, a slice of pizza<\/i> pie is here to mark the occasion.\u00a0 So let\u2019s get to this week’s topping inspiration \u2013 Fra’Mani soppressata<\/a>, red onion and cherry tomatoes.<\/p>\n

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 \u00a0just thickened. Done.<\/p>\n

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<\/a>.<\/p>\n

Good, simple ingredients (and a baking steel!) make for good pizza. While most any\u00a0<\/span>soppressata is delicious, \u00a0for this particular pie, you want a really thinly sliced soppressata. I like the Fra’Mani. \u00a0It claims to be clove-scented, I\u2019m not sure I get the clove, but whatever it is, it\u2019s delicious and a favorite.<\/p>\n

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.<\/p>\n

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.<\/p>\n

.\"friday<\/a><\/p>\n\t\r\n\t

\r\n\t\t\r\n\t\t
\r\n\t\t\t\r\n\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
\r\n\t\t\t\r\n\t\t\t\t
\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t

Soppressata, Red Onion & Cherry Tomatoes<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 2<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 16 minutes<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
\r\n\t\t\t\t\t\t\t\r\n\t\t\t

Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t