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Soppressata Pizza

In this take on a timeless favourite, swap the usual pepperoni for soppressata – a spicy, dried salami from southern Italy – paired with sweet onions, fresh basil and mozzarella.

Makes one 12” pizza

165g (5.8oz) pizza dough ball (see note below)
5 tablespoons (90ml) pizza sauce (see note below)
4-5 slices soppressata
Quarter onion, finely sliced
100g (3.5oz) mozzarella
Handful small basil leaves
2 tablespoons (40ml) extra virgin olive oil

Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are165g (5.8oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.

For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.

Once your dough and sauce are ready, Fire up your Ooni pizza oven. Aim for 500˚C (932˚F)  on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to to 12" and lay it out on your pizza peel. Using a large spoon or ladle, spread the sauce evenly across the pizza base. Top with the soppressata, onion and mozzarella.

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.

Once cooked, remove the pizza from the oven. Scatter over the basil leaves and drizzle over the olive oil. Serve straight away!

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