Soppressata and Pepperoni Pizza
Salty soppressata and herby pesto are perfect partners on this pizza with creamy fior di latte and heirloom tomatoes.
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INGREDIENTS
Servings: NaN
Dough ball
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g
Pecorino
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tbsp
Soppressata
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oz
Pepperoni
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oz
Cherry tomatoes, halved
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handful
Fior di latte
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oz
Basil pesto
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tbsp
Pizza sauce
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tbsp
OVEN TEMP: Med/Med
TOTAL TIME: 15 mintues
COPY TO CLIPBOARD
DIRECTIONS
- Fire up your Carbon oven and allow it to preheat.
- Using a small amount of flour or semolina, dust your Carbon peel. Stretch the dough ball out to 12 inches and slide it on your pizza peel.
- Using a spoon spread an even layer of pizza sauce onto your pizza dough and sprinkle it with pecorino.
- Layer with sopressata, pepperoni, fior di latte, tomatoes, and drizzle pesto.
- Launch pizza into the Carbon oven, rotate until golden brown.
- Slice, serve hot, and enjoy!
Made in USA
