Goat Cheese and Soppressata Pizza

Alright, let me take you on a flavor-packed journey with this Goat Cheese and Soppressata Pizza. If you’re craving something a little different from the usual pepperoni pie, this recipe is your golden ticket. It’s a harmonious blend of tangy, creamy goat cheese paired with the spicy, savory punch of soppressata—a type of Italian cured salami. Add in a crispy, chewy crust and some fresh herbs, and you’ve got a pizza that’s as impressive as it is delicious.

This pizza is perfect for those who love bold flavors and want to treat themselves to a restaurant-quality pie made right in their own kitchen. Plus, it’s surprisingly simple to put together, making it an excellent option for both casual weeknight dinners and weekend gatherings.

Why You’ll Love This Goat Cheese and Soppressata Pizza

Unique Flavor Combination: The creamy tang of goat cheese contrasts beautifully with the robust, spicy notes of soppressata.

Easy to Customize: Swap or add veggies, switch up the cheese, or use a different cured meat to make it your own.

Quick and Simple: Ready in under an hour with store-bought dough or homemade crust if you prefer.

Crowd-Pleaser: Bold enough to wow guests but approachable enough for a cozy night in.

Perfect Balance: The richness of the cheese, spice of the meat, and freshness of herbs create a well-rounded flavor profile.

Ingredients in Goat Cheese and Soppressata Pizza

Here’s what you’ll need to get started. If you want precise quantities, check the recipe card below.

• Pizza dough (store-bought or homemade)
• Olive oil
• Fresh garlic, minced
• Soppressata slices
• Goat cheese (soft, creamy variety)
• Mozzarella cheese (shredded for melty goodness)
• Fresh basil leaves
• Red pepper flakes (optional, for an extra kick)
• Freshly ground black pepper
• Salt
• Cornmeal or flour (for dusting)

Instructions

Here’s how to assemble this delicious pizza step-by-step:

Prepare Your Dough

If you’re using store-bought dough, let it come to room temperature before rolling out. Lightly flour your work surface (or sprinkle cornmeal for a nice crunch) and roll the dough into a 12-inch circle or your preferred shape and thickness.

Preheat Your Oven

Set your oven to 475°F (245°C) or as hot as it can safely go, ideally with a pizza stone inside to help achieve that crispy crust.

Build the Flavor Base

Brush the rolled-out dough lightly with olive oil and sprinkle minced garlic evenly over the surface for that fragrant, savory foundation.

Add the Cheese

Spread dollops of creamy goat cheese evenly over the dough. Follow with a generous layer of shredded mozzarella to ensure a gooey, melty pizza that holds everything together.

Layer the Soppressata

Distribute the thin slices of soppressata over the cheese, making sure each bite gets a bit of that spicy, cured meat goodness.

Season and Bake

Sprinkle a pinch of salt and freshly ground black pepper over the top. If you like heat, add a sprinkle of red pepper flakes. Slide your pizza onto the preheated pizza stone or baking sheet and bake for about 10-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.

Garnish and Serve

Once out of the oven, scatter fresh basil leaves across the pizza for a burst of herbal freshness. Let the pizza rest for a few minutes before slicing.

Serving Suggestions

This pizza is fantastic on its own or paired with:

• A crisp arugula salad with lemon vinaigrette
• Roasted vegetables or a simple Caprese salad
• A chilled glass of dry white wine or your favorite beer

Pro Tips to Elevate Your Pizza

• Use high-quality soppressata for the best flavor.
• Let the dough rest after rolling out for a few minutes to prevent shrinkage.
• For an extra crispy crust, pre-bake the dough for 3-4 minutes before adding toppings.
• Add a drizzle of honey or balsamic glaze after baking for a sweet contrast.
• Experiment with fresh herbs—thyme or oregano also work beautifully.

Nutrition Information (per serving)

• Calories: ~400-450 kcal
• Protein: 18g
• Fat: 22g
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 3g
• Sodium: 650mg

Frequently Asked Questions

Q1: Can I use other cheeses instead of goat cheese?
Absolutely! Feta, ricotta, or even blue cheese would be delicious alternatives.

Q2: What if I can’t find soppressata?
Try pepperoni, salami, or chorizo for similar spice and texture.

Q3: Can I make the dough from scratch?
Yes! Homemade dough is fantastic and adds extra satisfaction to the process.

Q4: How do I store leftover pizza?
Wrap leftovers tightly and refrigerate for up to 3 days. Reheat in a skillet or oven to keep the crust crisp.

Q5: Can I freeze this pizza?
Freeze before baking for best results. Thaw in the fridge and bake when ready.

Q6: Is this pizza spicy?
The soppressata has a mild to moderate spice level; you can adjust with red pepper flakes.

Q7: Can I add vegetables?
Yes! Thinly sliced onions, bell peppers, or mushrooms complement the flavors well.

Q8: How do I get a crispy crust?
Use a pizza stone or preheat your baking sheet; baking at a high temperature helps.

Q9: Can I make it vegan?
Substitute vegan cheeses and use plant-based soppressata alternatives.

Q10: What’s the best way to slice this pizza?
A sharp pizza cutter or a large chef’s knife works best.

Conclusion

Goat Cheese and Soppressata Pizza is an irresistible blend of creamy, tangy cheese and spicy, savory cured meat that will make any pizza night special. It’s easy to customize, quick to prepare, and a guaranteed crowd-pleaser. Whether you’re making it for a cozy night in or entertaining friends, this pizza delivers big on flavor and satisfaction. Give it a try—you might just find your new favorite pizza combination!

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