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

  • Author: Tonja Engen

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Ingredients

  • 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

Instructions

  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.