This is a pizza that proves disparate ingredients can combine into something greater than the sum of its parts.
Think of it as the adult version of traditional pepperoni.
Add some extra kick with a drizzle of hot honey or chili-infused oil.
Photo: Caitlin Bensel
This recipe was developed by Marianne Williams.
Mix mozzarella and fontina in a bowl; set aside.
Coat a baking sheet with 1 tablespoon oil.
Stretch dough gently into a 12-inch circle and transfer to a prepared baking sheet.
Drizzle with the remaining 1 tablespoon oil and spread with sauce, leaving a 12-inch border.
Drizzle with the remaining 1 tablespoon oil and spread with sauce, leaving a 12-inch border.
Spread half of the cheese mixture over the sauce.
Top with soppressata and the remaining cheese mixture.
Bake until cheese is melted and crust is puffed and browned, 10 to 15 minutes.
Top with arugula, drizzle with honey and sprinkle with crushed red pepper.
2,000 calories a day is used for general nutrition advice.
