Food Recipes Soppressata Pizza With Arugula and Honey 5.0 (1) Add your rating & review This is a pizza that proves disparate ingredients can combine into something greater than the sum of its parts. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Updated on January 17, 2024 Rate PRINT Share Close Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 25 mins Servings: 1 pizza Jump to Nutrition Facts Whether you're hosting a dinner for guests or simply elevating your Italian culinary experience, our Soppressata pizza is sure to leave a lasting impression. Think of it as the adult version of traditional pepperoni. This pizza comes together wonderfully with store-bought dough, tomato sauce, fontina and mozzarella cheese, and, of course, the star of the show—Soppressata, an Italian dry salami. It's then topped with a medley of arugula, honey, and crushed red pepper, creating a perfect balance of salty, sweet, and spicy that may tempt you to savor the entire pie in one sitting. Add some extra kick with a drizzle of hot honey or chili-infused oil. Ingredients 3 ounces mozzarella cheese, shredded (about ¾ cup) 3 ounces fontina cheese, shredded (about ¾ cup) 2 tablespoons olive oil, divided 1 pound store-bought pizza dough, at room temperature ¼ cup tomato sauce ½ teaspoon kosher salt 2 ounces thinly sliced soppressata, torn into large pieces 1 cup baby arugula 1 teaspoon honey Crushed red pepper, for serving Directions Preheat oven to 450°F with rack in lowest position. 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 ½-inch border. Season with salt. Drizzle with the remaining 1 tablespoon oil and spread with sauce, leaving a ½-inch border. Season with salt. 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. Remove from oven. Top with arugula, drizzle with honey and sprinkle with crushed red pepper. Serve immediately. Rate It Print Nutrition Facts (per serving) 526 Calories 20g Fat 54g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 526 % Daily Value * Total Fat 20g 26% Cholesterol 48mg 16% Sodium 1339mg 58% Total Carbohydrate 54g 20% Total Sugars 5g Protein 25g 50% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.