Michael Graydon + Nikole Herriott
If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type. This is part of BA's Best, a collection of our essential recipes.
Recipe information
Yield
makes 1 pie (about 6 servings)
Ingredients
12
ounces fresh mozzarella, grated (about 2½ cups)
1
2
ounces thinly sliced hot soppressata
2
ounces thinly sliced sweet soppressata
½
fennel bulb, thinly sliced
2–3
fresh red chiles, thinly sliced
2
ounces Pecorino Romano, finely grated (about ½ cup)
¼
cup olive oil
Coarsely chopped fennel fronds, flaky sea salt (such as Maldon), and crushed red pepper flakes (for serving; optional)
Need to make a substitution?
Preparation
Instructions
Step 1
Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
Step 2
Once dough has risen in baking sheet, top with mozzarella, dot pie with tomato sauce, and top with hot and sweet soppressata, fennel, chiles, then Pecorino; drizzle with oil. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.
Step 3
Serve topped with fennel fronds, sea salt, and red pepper flakes, if using.
Nutrition Per Serving
Calories (kcal) 760 Fat (g) 41 Saturated Fat (g) 15 Cholesterol (mg) 70 Carbohydrates (g) 68 Dietary Fiber (g) 4 Total Sugars (g) 2 Protein (g) 27 Sodium (mg) 1310