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Soppressata-Mushroom Pizza

Scott Phillips

Servings: 6 as an appetizer or 4 as a main course

Spicy soppressata sausage, tender mushrooms, gooey fontina, and fresh tomatoes and basil are a fabulous combination. Cut into small pieces, the pizza makes for perfect party fare. Balsamic glaze lives near the vinegars at the supermarket.


  • 2 Tbs. olive oil
  • 2 lb. mixed fresh mushrooms, trimmed and coarsely chopped (about 10 cups)
  • 3 oz. thinly sliced hot soppressata, cut into 1/2-inch-wide strips
  • 2 medium cloves garlic, finely chopped
  • 1 lb. pizza dough, at room temperature
  • Cornmeal, for dusting
  • 12 oz. fontina, grated (4 cups)
  • 2 tsp. balsamic glaze
  • Kosher salt and freshly ground black pepper
  • 12 cherry tomatoes, quartered
  • 1/4 cup thinly sliced fresh basil

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 75
  • Sodium (mg): 1280
  • Carbohydrates (g): 46
  • Fiber (g): 3
  • Protein (g): 29


  • Position a rack in the lower third of the oven, put a pizza stone (or inverted large rimmed baking sheet) on the rack, and heat the oven to 450°F.
  • Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the mushrooms and soppressata and cook, stirring occasionally, until the mushrooms are golden brown and the soppressata is crisp in spots, 12 to 15 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Set aside.
  • Put the dough on a parchment-lined work surface dusted with cornmeal and stretch by hand (or roll with a rolling pin) into a 12×16-inch oval.
  • Slide the parchment and dough onto the pizza stone (or baking sheet) and bake until beginning to brown in spots, about 6 minutes.
  • Remove from the oven, deflate any air bubbles with a spatula, and evenly top with of the cheese and all of the mushroom mixture. Drizzle with the balsamic glaze and then top with the remaining cheese. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper, return the pizza to the oven, and bake until the crust is golden brown and the cheese is melted and brown in spots, about 5 minutes more.
  • Transfer to a cutting board, sprinkle with the tomatoes and basil, and let cool for a few minutes before serving.


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