If you’re ready to wow your taste buds and impress friends with a flavor-packed homemade pizza, this Goat Cheese and Soppressata Pizza is about to become your new obsession. Imagine a golden, crispy crust layered with tangy tomato sauce, stretchy mozzarella, savory soppressata, and creamy crumbles of goat cheese—all finished with a flutter of fresh basil. Each bite is pure joy: salty, creamy, a little spicy, and utterly irresistible. This is not just pizza night; it’s a celebration of bold flavors and simple ingredients coming together in the best possible way.
Ingredients You’ll Need
The beauty of Goat Cheese and Soppressata Pizza is that every ingredient plays a starring role. These simple, high-quality basics combine to create layers of flavor, texture, and vibrant color that make this pizza unforgettable.
- Pizza Dough (1 ball, 12 oz): The foundation of your pizza—use homemade or store-bought, just make sure it’s at room temperature for easy stretching.
- Pizza Sauce or Crushed San Marzano Tomatoes (1/2 cup): This brings a bright, tangy base—choose the best quality for the richest flavor.
- Shredded Mozzarella Cheese (1 cup): Classic, gooey, and essential for that irresistible cheese pull.
- Soppressata, thinly sliced (3 ounces): This spicy Italian salami packs a punch and adds savory depth to every bite.
- Goat Cheese, crumbled (4 ounces): Creamy, tangy, and just a little decadent—dot it all over for pockets of rich flavor.
- Crushed Red Pepper Flakes (1/2 teaspoon, optional): For a spicy kick that balances the creamy cheese.
- Olive Oil (1 tablespoon): Brushed on the crust, it ensures a golden, crisp edge.
- Dried Oregano (1/2 teaspoon): Just a sprinkle infuses the pizza with classic Italian aroma.
- Fresh Basil Leaves: Torn on top after baking, they add a pop of color and a burst of freshness.
How to Make Goat Cheese and Soppressata Pizza
Step 1: Preheat Your Oven and Stone
Start by cranking your oven up to 475°F (245°C) and pop a pizza stone or baking sheet inside. This step is key for getting that golden, crispy base that makes Goat Cheese and Soppressata Pizza so satisfying. The hot surface gives your dough a beautiful lift and texture, so don’t skip this!
Step 2: Shape the Dough
On a floured surface, gently stretch or roll out your pizza dough to about 12 inches across. If the dough resists, let it rest a minute—relaxed dough is easier to handle and won’t snap back. Transfer it to a sheet of parchment paper for easy maneuvering and clean-up.
Step 3: Add the Saucy Base and Brush the Edges
Brush the dough’s edges lightly with olive oil. This gives the outer crust a gorgeous golden sheen and crunch. Then, spread your pizza sauce or those luscious crushed San Marzano tomatoes evenly across the surface, leaving about an inch bare at the edge. This balance keeps the crust crisp and the center saucy.
Step 4: Layer Cheese and Soppressata
Sprinkle shredded mozzarella over the sauce, making sure to cover it well for that signature cheese pull. Next, scatter the soppressata slices and dot the pizza generously with crumbled goat cheese. The combination of melty mozzarella and creamy goat cheese is what sets Goat Cheese and Soppressata Pizza apart.
Step 5: Season and Bake
Finish with a sprinkle of dried oregano and crushed red pepper flakes if you like a little heat. Carefully slide the pizza (still on the parchment) onto your preheated stone or baking sheet. Bake for 10 to 12 minutes, until the crust is golden and the cheese is bubbling and browned in spots.
Step 6: Garnish and Slice
As soon as the pizza emerges from the oven, scatter fresh basil leaves on top. The heat releases their aroma and flavor—absolutely dreamy. Let your Goat Cheese and Soppressata Pizza cool for a couple of minutes before slicing so the cheese sets just enough for perfect pieces.
How to Serve Goat Cheese and Soppressata Pizza
Garnishes
Goat Cheese and Soppressata Pizza is a knockout on its own, but a few thoughtful garnishes can elevate it even more. A drizzle of hot honey or balsamic glaze after baking brings a sweet-savory twist that’s hard to resist. Add extra fresh basil, a handful of arugula, or a light dusting of grated Parmesan for a little extra flair and freshness.
Side Dishes
This pizza plays well with a bright, simple salad—think peppery arugula tossed with lemon vinaigrette, or a classic Caesar. Roasted vegetables like asparagus, broccolini, or zucchini also make wonderful sides, balancing the richness of the cheese and soppressata. For a fun, Italian-inspired spread, pair with marinated olives or a bowl of minestrone soup.
Creative Ways to Present
Slice Goat Cheese and Soppressata Pizza into small squares or strips for a gorgeous appetizer platter at parties. For a rustic look, serve it on a big wooden board with scattered basil and a bowl of dipping oil. Or go picnic-style: wrap slices in parchment, tuck them into a basket, and enjoy outdoors for an irresistible portable lunch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap slices tightly in foil or store in an airtight container in the refrigerator. The flavors meld beautifully overnight, making next-day slices even more delicious. Eat within three days for the best taste and texture.
Freezing
To freeze, allow the pizza to cool completely, then wrap individual slices in plastic wrap and foil. Store in a freezer-safe bag or container for up to two months. When you’re ready for a quick pizza fix, just pop a slice or two out—no need to thaw for long!
Reheating
For the crispiest results, reheat Goat Cheese and Soppressata Pizza in a hot oven or toaster oven at 375°F (190°C) for 7–10 minutes. The crust will crisp right up and the cheese will melt again, tasting almost as good as fresh from the oven. Avoid microwaving if possible, as it can make the crust chewy.
FAQs
Can I use a different cheese if I don’t have goat cheese?
Absolutely! While goat cheese gives Goat Cheese and Soppressata Pizza its signature tang, you can substitute with ricotta or feta for a similar creamy texture and flavor. Just note the taste will be a little different, but still delicious.
Is there a vegetarian version of this pizza?
Of course! Simply leave off the soppressata and add roasted vegetables like bell peppers, artichokes, or mushrooms. The goat cheese keeps things creamy and satisfying even without the meat.
What is the best way to get a crispy pizza crust at home?
Preheating your pizza stone or baking sheet and baking at a high temperature are both key. For an extra crispy edge, you can even pre-bake the dough for a few minutes before adding the toppings, as mentioned in the recipe notes.
Can I make Goat Cheese and Soppressata Pizza on a grill?
Yes! Heat your grill to high, stretch the dough, and grill one side for a minute or two. Flip, add your toppings, then close the lid and let it cook until the cheese is bubbling and the crust is crisp. It’s a fun way to add a subtle smoky flavor.
What’s the difference between soppressata and other salamis?
Soppressata is a coarsely ground Italian salami with a bold, spicy flavor and a firmer texture. It stands up well to the heat of the oven and pairs beautifully with the creamy tang of goat cheese in this pizza, making every bite exciting.
Final Thoughts
If you’re looking for a pizza that delivers big on flavor and feels a little gourmet without any fuss, you have to try Goat Cheese and Soppressata Pizza. It’s the kind of recipe that turns a regular night into something special and is guaranteed to have everyone reaching for another slice. Give it a go—you’ll be hooked after the very first bite!
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Goat Cheese and Soppressata Pizza Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Goat Cheese and Soppressata Pizza is a flavorful artisan-style pizza featuring a crispy crust, rich goat cheese, thinly sliced spicy soppressata, and a blend of mozzarella and fresh basil. Perfect for a quick homemade meal with a balance of creamy and spicy notes.
Ingredients
Pizza Dough
- 1 ball (12 oz) pizza dough
Sauce and Cheese
- 1/2 cup pizza sauce or crushed San Marzano tomatoes
- 1 cup shredded mozzarella cheese
- 4 ounces goat cheese, crumbled
Meat and Seasonings
- 3 ounces soppressata, thinly sliced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon dried oregano
Additional Ingredients
- 1 tablespoon olive oil
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Set your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat thoroughly, ensuring a crispy pizza base.
- Prepare Dough: On a floured surface, stretch or roll out the pizza dough into a 12-inch diameter, then transfer it onto a piece of parchment paper to aid in handling and baking.
- Apply Olive Oil: Lightly brush the edges of the dough with olive oil to promote a golden and crisp crust during baking.
- Add Sauce: Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edges to prevent overflow and create a nice crust rim.
- Layer Cheese and Toppings: Sprinkle shredded mozzarella over the sauce, then evenly distribute the soppressata slices and crumbled goat cheese on top.
- Season: Sprinkle dried oregano and crushed red pepper flakes (if using) for added flavor and a hint of heat.
- Bake Pizza: Transfer the pizza on the parchment paper onto the preheated stone or baking sheet and bake for 10–12 minutes until the crust is golden and crisp and the cheese is bubbly and melted.
- Finish and Garnish: Remove the pizza from the oven, garnish with fresh basil leaves, and allow it to cool slightly before slicing and serving.
Notes
- For a crispier crust, pre-bake the dough for 3–4 minutes before adding the toppings.
- Drizzle with hot honey or balsamic glaze after baking for a sweet-savory finish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/4 of pizza)
- Calories: 410
- Sugar: 3 g
- Sodium: 810 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
