{"id":27945,"date":"2024-11-18T00:40:53","date_gmt":"2024-11-18T00:40:53","guid":{"rendered":"https:\/\/travelshelper.com\/staging\/?p=27945"},"modified":"2026-03-01T00:41:05","modified_gmt":"2026-03-01T00:41:05","slug":"%d8%a8%d9%8a%d8%aa%d8%b2%d8%a7-%d8%b3%d9%88%d8%a8%d8%b1%d9%8a%d8%b5%d8%a7","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/ar\/world-of-food\/italian-national-food\/pizza-soppressa\/","title":{"rendered":"\u0628\u064a\u062a\u0632\u0627 \u0633\u0648\u0628\u0631\u064a\u0635\u0627"},"content":{"rendered":"\n

Soppressata pizza represents a thoughtful integration of Italy’s extensive culinary traditions with modern flavor inclinations. Along with fresh mozzarella, spicy chiles, and a bit of honey, this pizza combines soppressata, a classic Italian dry-cured salami noted for its strong flavor profile. The result offers a well-organized interaction of sweet, spicy, and savory ingredients improving the classic pizza experience.<\/p>\n\n\n\n

Combining the universal appeal of pizza with the distinctive taste character of soppressa, Pizza Soppressa epitribes Italy’s culinary inventiveness. Made from pork, fat, salt, pepper, and a variety of spices, soppressa\u2014from the Veneto region\u2014is a salami. Using this ingredient as a pizza topping produces a taste sensation combining aspects of familiarity with uniqueness.<\/p>\n\n\n

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Pizza SOPPRESSA<\/h2>Recipe by Travel S Helper<\/span>Course: Main<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

350<\/p>kcal<\/span><\/div><\/div><\/div>

Soppressata pizza combines traditional Italian dry-cured salami, fresh mozzarella, spicy chiles, and honey, resulting in a harmonious fusion of savory, spicy, and sweet flavors. This recipe serves as a main course, yielding four portions and requiring 15 minutes of cooking time. The components consist of 1 pound of pizza dough, \u00bd cup of tomato sauce, 8 ounces of fresh mozzarella cheese, 115 grams of thinly sliced soppressata, 1 small serrano chile, 1 tablespoon of extra-virgin olive oil, 1 tablespoon of honey, fresh basil leaves, flour, cornmeal, salt, and freshly ground black pepper. Preheat the oven to 500\u00b0F (260\u00b0C) and prepare the dough. Position the pizza on a pizza peel, apply tomato sauce, mozzarella, soppressata, serrano chile, and extra-virgin olive oil, then season with salt and black pepper. Cook the pizza for 10-12 minutes until it is golden and the cheese is bubbly and lightly browned. Adorn with fresh basil leaves and serve promptly.<\/p>

Ingredients<\/h3>
  • <\/span>

    1 pound (450g) pizza dough, at room temperature<\/span><\/p><\/li>

  • <\/span>

    \u00bd cup (120ml) tomato sauce<\/span><\/p><\/li>

  • <\/span>

    8 ounces (225g) fresh mozzarella cheese, torn into pieces<\/span><\/p><\/li>

  • <\/span>

    4 ounces (115g) soppressata, thinly sliced<\/span><\/p><\/li>

  • <\/span>

    1 small serrano chile, thinly sliced<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon extra-virgin olive oil<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon honey<\/span><\/p><\/li>

  • <\/span>

    Fresh basil leaves, for garnish<\/span><\/p><\/li>

  • <\/span>

    Flour, for dusting<\/span><\/p><\/li>

  • <\/span>

    Cornmeal, for dusting<\/span><\/p><\/li>

  • <\/span>

    Salt and freshly ground black pepper, to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat the Oven<\/strong><\/li>
    • Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat the oven to 500\u00b0F (260\u00b0C) for at least 30 minutes.<\/li>
    • Prepare the Dough<\/strong><\/li>
    • On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30cm) circle. If the dough resists stretching, let it rest for a few minutes before trying again.<\/li>
    • Assemble the Pizza<\/strong><\/li>
    • Lightly dust a pizza peel or another inverted baking sheet with flour and cornmeal to prevent sticking. Transfer the stretched dough onto the peel.<\/li>
    • Spread the tomato sauce evenly over the dough, leaving a 1-inch (2.5cm) border around the edges.<\/li>
    • Distribute the torn mozzarella pieces over the sauce.<\/li>
    • Arrange the soppressata slices evenly on top of the cheese.<\/li>
    • Scatter the sliced serrano chile over the pizza for added heat.<\/li>
    • Drizzle the extra-virgin olive oil over the assembled pizza.<\/li>
    • Season with a pinch of salt and freshly ground black pepper.<\/li>
    • Bake the Pizza<\/strong><\/li>
    • Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven.<\/li>
    • Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.<\/li>
    • Finish and Serve<\/strong><\/li>
    • Remove the pizza from the oven and let it cool for a minute.<\/li>
    • Drizzle the honey evenly over the hot pizza.<\/li>
    • Garnish with fresh basil leaves.<\/li>
    • Slice and serve immediately.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Dough –<\/strong> For best results, use high-quality pizza dough. You can make your own or purchase from a local pizzeria or grocery store.<\/li>
      • Soppressata –<\/strong> This Italian salami adds a rich, spicy flavor. If unavailable, substitute with another spicy salami or pepperoni.<\/li>
      • Honey –<\/strong> The addition of honey provides a delightful contrast to the spicy and savory elements. For extra heat, consider using chili-infused honey.<\/li>
      • Chiles –<\/strong> Adjust the amount of serrano chile to suit your spice tolerance. For a milder option, use sliced bell peppers.<\/li>
      • Baking Surface –<\/strong> Using a pizza stone or inverted baking sheet preheated in the oven helps achieve a crispier crust.<\/li><\/ul>\n\t\t\t\t<\/div>