Ligurian Soppressata and Asparagus Pizza Recipe

Recipe by Paggi Pazzo

Ligurian Style Soppressata and Asparagus Pizza Recipe
Published: August 8, 2012

Prep time: 40 min
Cook time: 20 min
Total time: 1 hour
Yield: 8 slices
Calories per serving: 462
Fat per serving: 20.8g

Ingredients

• 12 ounces crushed tomatoes (San Marzano)
• 4 ounces fresh mozzarella
• 3 cloves garlic
• 3 tablespoons olive oil
• 16 ounces fresh dough
• handful of flour
• pinch of salt and pepper
• 6 thin slices of soppressata di Basilicata
• 8 asparagus
• 1/2 small white onion
• 6 fresh basil leaves
• 2 tablespoons Reggiano Parmigiano

Cooking Directions

1. In order to make the sauce, add oil to pan at medium heat for 2 minutes.
2. Add garlic, chopped onions and cook for 3 minutes before adding crushed tomatoes, salt and pepper, fresh basil leaves chopped. Let cook for 30 minutes at low heat
3. Preheat oven to 425 degrees
4. While sauce is slowly cooking, add flour to top and bottom of dough (store bought or make your own homemade dough
5. Begin to poke and stretch dough slowly to flatten out
6. Take dough roller and spread dough out but not too thin with edges slightly rolled to create a thick crust
7. Lightly brush pizza stone with olive oil and place dough on stone
8. Add sauce to pizza dough after sauce has cooked for 30 minutes
9. Chop fresh mozzarella and spread across pizza
10. Add soppressatta di Basilicata across pizza and slice asparagus in half, also spread across pizza
11. Sprinkle grated Reggiano Parmigiano over pizza
12. Cook for 20 minutes, until cheese is slightly browned and crust is crunchy
13. Take pizza out and let cool for 5 minutes before slicing
14. Ready to serve!