Hot and Sweet Soppressata and Fennel Pizza

By KDHarmon

Ingredients

• 12 ounces fresh mozzarella, grated (about 2 1/2 cups)
• 1 cup Fresh Tomato Pizza Sauce (click for recipe)
• 2 ounces thinly sliced hot soppressata
• 2 ounces thinly sliced sweet soppressata
• 1/2 fennel bulb, thinly sliced
• 2 –3 fresh red chiles, thinly sliced
• 2 ounces Pecorino Romano, finely grated (about 1/2 cup)
• 1/4 cup olive oil
• Coarsely chopped fennel fronds, flaky sea salt (such as Maldon), and crushed red pepper flakes (for serving; optional)

Preparation

Step 1

Top dough with mozzarella, dot pie with tomato sauce, and top with hot and sweet soppressata, fennel, chiles, then Pecorino; drizzle with oil.

Bake until golden brown and crisp on bottom and sides.


Serve topped with fennel fronds, sea salt, and red pepper flakes, if using.