Goat Cheese and Soppressata Pizza Recipe
If you’re searching for a show-stopping homemade pizza that brings together savory, creamy, and just a little bit spicy, you’re going to adore this Goat Cheese and Soppressata Pizza. Imagine a golden, crisp crust dotted with tangy goat cheese, slices of boldly flavored soppressata, and a layer of gooey mozzarella bubbling atop a tangy tomato base—it’s the kind of pizza that demands to be enjoyed with friends or family around the table, though you might just want it all for yourself. From its aromatic herbs to that final sprinkle of fresh basil, every bite of Goat Cheese and Soppressata Pizza is a little celebration of flavor.
Ingredients You’ll Need
The magic of this Goat Cheese and Soppressata Pizza is how a handful of simple, top-quality ingredients come together to deliver such an explosion of taste and texture. Each component plays a special role, so choose the best you can find for truly impressive results.
- Pizza dough: A well-risen dough forms the canvas for all your gorgeous toppings and ensures a chewy, satisfying bite.
- Pizza sauce or crushed San Marzano tomatoes: The base of bright, tangy tomato flavor that compliments every ingredient on top.
- Shredded mozzarella cheese: Classic for a reason—this cheese melts to bubbly, golden perfection and acts as the oozy foundation of your pizza.
- Goat cheese, crumbled: Creamy, tangy flecks of goat cheese add luxurious pockets of flavor and pair beautifully with the spicy meat.
- Soppressata, thinly sliced: This Italian cured meat brings robust, slightly spicy character that’s irresistible on pizza.
- Red pepper flakes (optional): Add these if you want an extra kick of heat that plays perfectly against the rich cheeses.
- Olive oil: A simple drizzle gives the crust shine and deepens every flavor baked into this pizza.
- Dried oregano or Italian seasoning: Scatter these over the top for those unmistakable, herbaceous pizzeria aromas.
- Fresh basil leaves for garnish: The finishing touch—these emerald green leaves add color, aroma, and a lovely freshness with every bite.
How to Make Goat Cheese and Soppressata Pizza
Step 1: Preheat Your Oven and Pizza Stone
Crank your oven all the way up to 475°F and place a pizza stone or sturdy baking sheet inside while it heats. This ensures a crisp bottom crust and helps your Goat Cheese and Soppressata Pizza bake up just like one from your favorite pizzeria.
Step 2: Shape the Dough
On a floured countertop (or even a big cutting board), roll out your ball of pizza dough into a 12-inch circle—or whatever shape your heart desires. Don’t stress about making it perfect; those little edges and bubbles add character! Carefully transfer your dough onto a piece of parchment paper to make future handling a breeze.
Step 3: Layer the Sauce
Spoon over the pizza sauce or the crushed San Marzano tomatoes, spreading it evenly with the back of your spoon. Leave a generous border around the edges for a lovely, puffy crust once baked—the anticipation is half the fun.
Step 4: Add the Cheeses and Soppressata
Sprinkle your shredded mozzarella generously over the sauced crust, followed by joyful crumbles of goat cheese dotted all around. Next, space out the thinly sliced soppressata for those gorgeous, flavorful rounds that will crisp up just a touch in the oven. The contrast between the melty mozzarella, tangy goat cheese, and zesty soppressata is what makes Goat Cheese and Soppressata Pizza so special.
Step 5: Season and Finish
A drizzle of olive oil over the top brings everything together, while a shower of dried oregano or Italian seasoning gives those classic Italian aromas. Add red pepper flakes now if you like your pizza with a little fire.
Step 6: Bake to Golden Perfection
Using the parchment, slide your uncooked pizza onto the blisteringly hot pizza stone or baking sheet. Bake for 10 to 12 minutes—keep watch! The crust should puff and turn golden, and the cheese should bubble and brown in the most tempting way.
Step 7: Garnish and Serve
As soon as your Goat Cheese and Soppressata Pizza emerges from the oven, scatter over fresh basil leaves for even more color and fragrance. Let it cool for just a minute, then get slicing and serving while it’s still magnificently hot and melty.
How to Serve Goat Cheese and Soppressata Pizza
Garnishes
Beyond fresh basil, you could add a handful of arugula, a light drizzle of hot honey for sweet heat, or even some paper-thin red onion or lemon zest for a punchy finish. Don’t forget a crack of black pepper for a little extra zing.
Side Dishes
This pizza is happiness on its own, but it’s also delicious with a crisp arugula salad dressed in lemon and olive oil, roasted vegetables, or a platter of marinated olives. For full-on Italian night, serve with a simple tomato salad or even a chilled white wine spritzer.
Creative Ways to Present
Showcase your Goat Cheese and Soppressata Pizza on a rustic wooden board, sliced into wedges or squares for sharing. Turn it into a DIY pizza night by letting everyone add extra toppings before baking, or cut into small squares for an unforgettable appetizer at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra slices, tuck them into an airtight container and store in the refrigerator. They’ll stay beautifully fresh for up to three days—just right for a midday snack or quick dinner.
Freezing
You can freeze the cooked Goat Cheese and Soppressata Pizza for future cravings. Let slices cool completely, then wrap well in foil and place in a freezer bag for up to two months. It’s like having homemade pizza delivery anytime you want!
Reheating
For the best texture, reheat your pizza in a 375°F oven on a baking sheet for about 8 minutes—the crust will crisp up and the cheese will get perfectly gooey again. A toaster oven also works great for single slices.
FAQs
Can I use a store-bought pizza dough for Goat Cheese and Soppressata Pizza?
Absolutely! Store-bought dough makes this recipe quick and easy, and it works beautifully. Just let it come to room temperature before rolling so it’s easy to shape.
What’s a good vegetarian substitute for soppressata?
If you’d rather skip the meat, try roasted red peppers, marinated artichokes, or even vegetarian “salami” slices for that same savory punch.
Can I make Goat Cheese and Soppressata Pizza gluten-free?
Yes, simply use your favorite gluten-free pizza dough for a version that’s friendly for gluten-sensitive guests—just keep an eye on cook time since some alternative doughs may bake faster or slower.
How do I prevent my pizza from sticking to the stone or baking sheet?
Using parchment paper is a game-changer! It allows you to slide your pizza right onto a hot surface and prevents sticking. You can also lightly dust your pizza peel or baking sheet with cornmeal.
Is there a way to make this pizza spicier?
Of course! Along with red pepper flakes, you could drizzle hot honey after baking, or even layer on a few slices of spicy Calabrian chili for a fiery kick.
Final Thoughts
Don’t be surprised if Goat Cheese and Soppressata Pizza becomes your new go-to whenever a pizza craving strikes. It’s bold, comforting, and so much fun to make from scratch. Invite your favorite people, pour something sparkling, and enjoy every bite—homemade pizza doesn’t get much better than this!
Print
Goat Cheese and Soppressata Pizza Recipe
- Total Time: 27 minutes
- Yield: 2 to 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of tangy goat cheese, savory soppressata, and gooey mozzarella on a crispy pizza crust. This Goat Cheese and Soppressata Pizza is a flavor-packed delight that’s easy to make at home.
Ingredients
Pizza Dough:
- 1 ball (about 12 ounces) pizza dough
Pizza Toppings:
- 1/2 cup pizza sauce or crushed San Marzano tomatoes
- 1 cup shredded mozzarella cheese
- 3 ounces goat cheese, crumbled
- 3 ounces soppressata, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano or Italian seasoning
- Fresh basil leaves for garnish
Instructions
- Preheat the Oven: Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.
- Prepare the Dough: Roll out the pizza dough on a floured surface into a 12-inch circle. Transfer to a piece of parchment paper.
- Add Toppings: Spread pizza sauce on the dough, sprinkle mozzarella, goat cheese, soppressata, red pepper flakes, olive oil, and oregano.
- Bake: Slide the pizza onto the preheated stone and bake for 10–12 minutes until golden and bubbly.
- Finish and Serve: Garnish with basil, slice, and serve hot.
Notes
- Enhance with red onion slices or hot honey after baking.
- Use naan or flatbread for a quick version.
- Serve with a simple arugula salad.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 slices
- Calories: 390
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
