Soppressata Pizzas Recipes

SOPPRESSATA PIZZA

Soppressata Pizza image

Categories Cheese Pepper Pork Kid-Friendly Dinner Summer Healthy Self Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Makes topping for 8 individual pizzas

Number Of Ingredients 7

Ingredients

3/4 cup grated lowfat Romano
3/4 cup grated lowfat fontina
2 cups bottled roasted red peppers
1 cup lowfat ricotta
40 ultrathin slices soppressata (or other Italian salami), about 4 oz
1/4 cup chopped fresh parsley
Grilled Pizza Crust

Steps:

In a bowl, mix Romano and fontina. Make pizza crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust. Top with 1/8 peppers. Dollop 1/8 cup ricotta over each crust. Arrange 5 slices soppressata on each pizza. Sprinkle each with 1 1/2 tsp parsley. Rotate 3 to 4 minutes until bottom is evenly golden brown.

BUTTERNUT SQUASH-SOPPRESSATA PIZZA

Butternut Squash-Soppressata Pizza image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 small butternut squash, peeled, seeded and thinly sliced crosswise
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 teaspoons honey
1 teaspoon balsamic vinegar
1/4 teaspoon red pepper flakes
Kosher salt
1 pound refrigerated pizza dough, at room temperature
All-purpose flour, for dusting
12 to 16 sage leaves, torn
1 1/2 cups shredded Italian four-cheese blend (about 6 ounces)
3 ounces thinly sliced soppressata
2 tablespoons roughly chopped fresh parsley

Steps:

Position racks in the middle and lower third of the oven and put an inverted baking sheet or pizza stone on the middle rack; preheat to 475 degrees F. Toss the squash, olive oil, honey, vinegar, red pepper flakes and 1/2 teaspoon salt on another baking sheet; spread in a single layer. Bake on the lower rack until lightly browned and tender, about 10 minutes.
Stretch the dough into a 12-by-16-inch rectangle on a floured surface; transfer to a piece of parchment paper. Top with the roasted squash, sage, cheese and soppressata. Slide the pizza (on the parchment) onto the hot baking sheet or pizza stone. Bake until the cheese is bubbling and the crust is golden, 10 to 12 minutes. Transfer to a cutting board; top with the parsley, drizzle with olive oil and cut into pieces.

Nutrition Facts : Calories 530 calorie, Fat 24 grams, SaturatedFat 8 grams, Cholesterol 52 milligrams, Sodium 1174 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 24 grams

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