Soppressata Pizzas

Soppressata Pizzas
You can never have too many main course recipes, so give Soppressata Pizzas a try. This recipe serves 6. This recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 986 calories, 39g of protein, and 48g of fat. Head to the store and pick up flour, soppressata, kosher salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 55 minutes.

Instructions

1
Make the dough: Put 2 1/4 cups warm (100 degrees F) water in a large measuring cup; stir in the yeast to dissolve, then stir in the sugar and olive oil.
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2
Let stand until bubbly, 3 to 5 minutes.
3
Combine 5 cups flour and 2 teaspoons salt in a stand mixer fitted with the paddle attachment.
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4
Add the yeast mixture and mix on medium-low speed, adding a little more flour or water, if needed, until a rough, sticky ball of dough forms, about 1 minute.
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5
Let rest 5 minutes, then mix on medium low until no longer sticky, about 1 more minute.
6
Transfer the dough to an oiled surface and knead with oiled hands until smooth, about 10 times.
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DoughDough
7
Let rest 5 minutes, then knead briefly again and transfer to an oiled bowl. Cover with plastic wrap; refrigerate at least 8 hours or overnight. Divide the dough into 4 balls, dust with flour and cover loosely with plastic wrap.
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8
Let sit at room temperature 2 hours before making the pizzas.
9
Make the sauce: Crush the tomatoes in a bowl using your hands. Stir in the olive oil, garlic, 1 1/2 teaspoons salt and the oregano. Cover and let stand 2 hours. Position a pizza stone or inverted baking sheet on the lowest oven rack; preheat to 500 degrees F for at least 30 minutes. Stretch each ball of dough into a 12-to-14-inch round on individual sheets of parchment paper.
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OreganoOregano
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10
Let rest 15 minutes.
11
Remove and discard the garlic from the sauce.
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12
Spread a thin layer of sauce on each pizza, leaving a border. Top with one-quarter each of the mozzarella, parmesan, cherry peppers, soppressata and radicchio; drizzle with olive oil. Slide 1 pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone in the oven.
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SoppressataSoppressata
MozzarellaMozzarella
Olive OilOlive Oil
RadicchioRadicchio
ParmesanParmesan
PeppersPeppers
CherriesCherries
SauceSauce
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13
Bake until the crust browns, 12 to 15 minutes. Top with oregano. Repeat to make 3 more pizzas. Photograph by Con Poulos
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CrustCrust
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DifficultyExpert
Ready In3 hrs, 55 m.
Servings6
Health Score57
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