Soppressata, Fontina, And Mozzarella, Pizza with Basil, Chilies, and Honey

  • Author: Tonja Engen



  • 1 store-bought pizza dough
  • 1 (14-ounce) can whole peeled San Marzano tomatoes, crushed
  • salt
  • 1 Tbls. Italian seasoning
  • 1/2 cup shredded Mozzarella
  • 1/2 cup grated Fontina
  • 810 slices soppressata or salami
  • 1 Serrano chili, thinly sliced
  • A handful of fresh basil leaves, chopped
  • extra-virgin olive oil
  • 1 Tbls. honey


  1. Preheat oven to 500 degrees. Place pizza stone or pizza pan in the oven.
  2. Roll out pizza dough on floured surface. Poke holes in the dough with a fork.
  3. When oven is preheated, transfer the dough to the stone or pan and bake for 6-7 minutes.
  4. While crust is baking, crush tomatoes in a medium bowl by hand. Season to taste with salt and Italian seasoning.
  5. Take the crust out of the oven and spread a thin layer of crushed tomatoes over the crust, leaving the 1-inch border around the edge. Spread Fontina, and Mozzarella over pizza. Next add soppressata, chilies, and basil leaves. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.
  6. Transfer pizza back to the oven and cook an additional 6-7 minutes.
  7. Drizzle pizza with 1 tablespoon honey, slice, and serve.