Hot Soppressata, Goat Cheese and Peppadew Peppers Pizza

Since the start of the pandemic, we make pizza every Sunday night! We will be sharing our weekly pizza’s with you.

We picked up hot soppressata salami at an Italian market. If you have access to an Italian market, check out their selection of cured meats as these can really enhance the flavors of your pizza.

The Peppadew peppers are a mild red pepper in a sweet brine. The are a nice bright flavor and compliment the salami very well.

  • 1 tbsp olive oil
  • 1 round of pizza dough (1/4 of this recipe
  • 1/4 cup red sauce (Rao’s is my favorite store bought)
  • 1 1/4 cup of shredded mozzarella cheese
  • 1/2 cup of hot soppressata thinly sliced
  • 1/4 cup crumbled goat cheese
  • 2 tbsp diced peppadew peppers

Oil your pizza pan. Stretch the dough into an even layer, it will make about a 12 inch round. Add your sauce in an even layer, then the mozzarella, and spread the soppressata slices over the top, goat cheese and your diced Peppadew.

Bake at 400 for about 15-20 minutes until golden and bubbly. Slice and enjoy!


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