Spicy Soppressata Pizza

Spicy Soppressata Pizza
Recipe type: Pizza
Serves: Two 14-inch pizzas
  • 2 pizza shells (crusts)
  • Extra-virgin olive oil
  • ½ pound sliced provolone
  • 2 ounces finely chopped spicy soppressata
  • 2 ounces finely chopped Genoa salami or prosciutto or other cured spicy meat
  • ½ (or to taste) cup hot giardiniera
  • ½ cup grated Parmesan
  • Crushed red pepper flakes (optional)
  1. Brush each pizza shell all over with the olive oil.
  2. Lay 4 ounces of the sliced provolone on each pizza up to ½-inch from the edge.
  3. Combine the chopped soppressata and the salami.
  4. Add half of this mixture to each pizza, spreading it evenly over the pizza.
  5. Spread an equal amount of the giardiniera over each pizza.
  6. And do the same with the grated Parmesan.
  7. Bake.
  8. Add crushed red pepper flakes to taste.