Soppressata Pizza
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
41
Spice
44
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cup
Fontina (grated lowfat)2 cups
Roasted Red Pepper (bottled)1 cup
Ricotta (lowfat)1 cup
Parsley (chopped fresh)Directions:
1
In a bowl, mix Romano and fontina
2
Make pizza crust
3
While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust
4
Top with 1/8 peppers
5
Dollop 1/8 cup ricotta over each crust
6
Arrange 5 slices soppressata on each pizza
7
Sprinkle each with 1 1/2 tsp parsley
8
Rotate 3 to 4 minutes until bottom is evenly golden brown
9
In a bowl, mix Romano and fontina
10
Make pizza crust
11
While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust
12
Top with 1/8 peppers
13
Dollop 1/8 cup ricotta over each crust
14
Arrange 5 slices soppressata on each pizza
15
Sprinkle each with 1 1/2 tsp parsley
16
Rotate 3 to 4 minutes until bottom is evenly golden brown