Description
This Goat Cheese and Soppressata Pizza combines the creamy tanginess of goat cheese with the bold, savory flavors of thinly sliced soppressata on a crispy, golden crust. Perfectly balanced with mozzarella, a hint of fresh thyme, and a touch of red pepper flakes, this artisan-style pizza is finished with a fresh handful of arugula or basil for an herbaceous finish. Ideal for a quick homemade Italian-American main course that satisfies spicy and cheesy cravings alike.
Ingredients
Scale
Pizza Base
- 1 prepared pizza dough (12-inch round)
- 1 tablespoon olive oil
Sauce and Cheese
- 1/3 cup pizza sauce or crushed San Marzano tomatoes
- 1 cup shredded mozzarella cheese
- 1/3 cup crumbled goat cheese
Toppings
- 1/4 cup thinly sliced soppressata (mild or spicy)
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Freshly ground black pepper, to taste
Garnish
- A small handful of arugula or fresh basil
Instructions
- Preheat the Oven. Preheat your oven to 475°F (245°C) and place a pizza stone or a heavy baking sheet inside to heat up thoroughly, ensuring a crispy crust.
- Prepare the Dough. On a floured surface, roll out the prepared pizza dough into a 12-inch round and transfer it carefully onto a piece of parchment paper for easy handling.
- Brush with Olive Oil. Lightly brush the top surface of the dough with olive oil to help create a golden, crispy crust during baking.
- Add Sauce and Cheeses. Spread the pizza sauce evenly over the dough, leaving a small border around the edges to contain the toppings. Sprinkle shredded mozzarella cheese evenly over the sauce, then top with crumbled goat cheese for a creamy tang.
- Top with Soppressata and Seasonings. Arrange thin slices of soppressata evenly on top. Add red pepper flakes if using for a mild heat, sprinkle fresh thyme leaves (or dried thyme), and season with freshly ground black pepper to taste.
- Bake the Pizza. Transfer the pizza, still on the parchment paper, onto the preheated pizza stone or baking sheet in the oven. Bake for 10–12 minutes, or until the crust turns golden-brown and the cheese bubbles and develops slight browning.
- Garnish and Serve. Remove the pizza from the oven, garnish with a handful of fresh arugula or basil leaves for a peppery fresh note, then slice and serve immediately.
Notes
- Soppressata can be substituted with spicy salami or pepperoni depending on your preference.
- For a crunchier crust, par-bake the dough for 3–5 minutes before adding toppings.
- After baking, drizzle with honey to create a delicious sweet and spicy contrast.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
