Spicy Soppressata & Provolone Pie

Soppressata is the new pepperoni, and it’s sure to bring authentic Italian flavor to life on your menu. Serve this irresistible combination of rustic hand-tossed crust topped with red sauce, melted Grande Sliced Provolone, spicy-hot sliced soppressata salami, olives and a melted Grande Mozzarella Mild Provolone Blend.


16 oz. (1 each) Pizza dough, rolled into a 14-inch pizza crust

4 oz. (1/2 cup) Pizza sauce, prepared

21/2 oz. (10 slices) Soppressata salami, thinly sliced

1/2 oz. (2 tbsp.) Black olives, sliced, drained

1 tbsp. Fresh basil, chiffonade


Yield: One 14-inch pizza
  1. Spread 4 oz. pizza sauce evenly over pizza dough; top with 7 slices Grande Sliced Provolone, 2 oz. Grande Mozzarella Mild Provolone Blend, 21/2 oz. soppressata and 1/2 oz. black olives.
  2. Bake at 500°F for 51/2 to 6 minutes in an impingement oven, at 500°F for 7 to 8 minutes in a deck oven or until cheese is melted and crust is golden brown.
  3. Top with 1 tbsp. basil, cut into slices.