If you’ve ever craved a pizza that hits every note from creamy and tangy to smoky and spicy, let me warmly introduce you to Goat Cheese and Soppressata Pizza. Each bite is an explosion of flavors: silky goat cheese melting into bubbly mozzarella, luscious pockets of tomato sauce, and that unmistakably bold soppressata layered on a perfectly crisped crust. The finish of fresh basil lifts everything to another level, making this homemade Italian-inspired pizza not just a meal but an experience to savor. Whether you’re sharing with friends, family, or keeping the whole pie to yourself (no judgement here), Goat Cheese and Soppressata Pizza makes pizza night extraordinary.
Ingredients You’ll Need
This recipe comes together beautifully with just a handful of vibrant ingredients—each one earning its place on the pie! They work together to create layers of texture and flavor, from the satisfying chew of the dough to the punchy richness of the toppings. Here’s what you need (with a few helpful tips thrown in for good measure):
- Pizza dough: Whether store-bought or homemade, go for a dough ball that weighs about 12 oz for a sturdy, delicious base that’s easy to stretch.
- Tomato sauce or crushed San Marzano tomatoes: Use 1/2 cup as your sauce—San Marzano tomatoes offer the sweetest, richest flavor, but any good quality crushed tomato works.
- Dried oregano: Just 1/2 teaspoon adds that unmistakable Italian herb note and ties the sauce and cheese together.
- Red pepper flakes (optional): Love a little kick? Sprinkle in 1/2 teaspoon for gentle heat that plays off the goat cheese and soppressata.
- Shredded mozzarella cheese: Use 1 1/2 cups for maximum melting and stretch—you want that classic gooey cheese pull.
- Goat cheese, crumbled: 4 oz tops the pizza with creamy, tangy richness that’s completely irresistible.
- Soppressata, thinly sliced: 3 oz brings smoky-spicy savoriness; if you’re new to it, think of it as a more robust Italian salami.
- Olive oil: A drizzle (about 1 tablespoon) before baking helps everything brown beautifully and adds Mediterranean flavor.
- Fresh basil leaves, for garnish: Don’t skip these! They add a burst of color and bright, herbal freshness just before serving.
- Cornmeal or flour, for dusting: Just a sprinkle prevents sticking and adds a tasty, crispy texture to the bottom of your crust.
How to Make Goat Cheese and Soppressata Pizza
Step 1: Preheat Your Oven and Prep the Surface
Start by cranking your oven to 475°F (245°C). Slide a pizza stone or sturdy baking sheet inside as it warms up. This extra-hot, pre-heated surface is your secret weapon for a truly crispy, golden bottom crust—just like the best Italian pizzerias.
Step 2: Shape and Transfer the Dough
On a lightly floured counter or a surface dusted with cornmeal, gently stretch or roll out your dough into a 12-inch round. If it resists, let it relax for a minute, then try again. Transfer the shaped dough onto a piece of parchment paper. This may seem fussy, but it makes sliding your loaded pizza onto the hot stone almost effortless (and far less stressful).
Step 3: Build the Flavor Base
Using the back of a spoon, spread your tomato sauce or crushed tomatoes evenly over the dough, leaving about a half-inch border for that classic puffy edge. Sprinkle the dried oregano and red pepper flakes over the sauce; that little secret dusting infuses everything with warmth and herby aroma.
Step 4: Add Cheeses and Soppressata
Scatter the shredded mozzarella evenly across the sauce—be generous but don’t smother. Dot the surface with crumbled goat cheese, tucking it in for little pockets of tangy creaminess. Next, layer on the soppressata; try to distribute it evenly so every slice gets some smoky, savory bite.
Step 5: Drizzle and Bake
Before baking, drizzle the olive oil over the entire surface—this coaxes extra browning and flavor. Carefully slide the pizza, still on its parchment, onto the preheated stone or sheet. Bake for 10 to 12 minutes, until the crust is golden, the cheese has bubbled and browned in spots, and the kitchen smells heavenly.
Step 6: Finish with Fresh Basil and Serve
Once your pizza emerges from the oven, scatter fresh basil leaves over the top. The heat releases their bright aroma and vibrant green color, making your Goat Cheese and Soppressata Pizza look as inviting as it tastes. Slice it up while it’s hot and dig in!
How to Serve Goat Cheese and Soppressata Pizza
Garnishes
A finishing touch can take your Goat Cheese and Soppressata Pizza from great to unforgettable. For maximum freshness, always add the basil right out of the oven. If you’re feeling adventurous, a drizzle of hot honey or a handful of fresh arugula makes an irresistible sweet-and-peppery contrast, lifting each bite to new heights.
Side Dishes
Serve this pizza with a super simple green salad—think peppery arugula, tangy vinaigrette, and maybe a sprinkle of shaved parmesan—but honestly, almost any crisp, fresh salad will do. Oven-roasted vegetables or a bowl of marinated olives are fun and flavor-packed companions that round out your Italian-inspired feast.
Creative Ways to Present
If you’re sharing with a crowd, cut your Goat Cheese and Soppressata Pizza into smaller squares or wedges for appetizer-style bites. For dinner, pair each slice with a shot of tomato soup or a swirl of balsamic glaze for dipping. Hosting a pizza party? Set out bowls of extra herbs, infused oils, or spicy honey so everyone can finish their slice just the way they like.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap cooled slices tightly and store them in an airtight container in the fridge for up to 3 days. The flavors continue to meld and mellow, making that next slice just as delicious.
Freezing
To freeze your Goat Cheese and Soppressata Pizza, let it cool completely, then wrap individual slices in foil or freezer wrap and place in a freezer bag. They’ll keep for up to 2 months and make the best late-night snack or quick lunch when you need a treat in a hurry!
Reheating
For best results, reheat slices in a 375°F (190°C) oven (directly on the rack or a baking sheet) for about 8–10 minutes. This ensures the crust crisps up again and the cheese returns to its gooey, melty best. Microwave reheating works in a pinch, but your crust will be softer.
FAQs
Can I substitute the soppressata with another meat?
Absolutely! Spicy salami, pepperoni, or even thin slices of prosciutto work beautifully. Each brings its own character to Goat Cheese and Soppressata Pizza, so feel free to experiment based on what you love or have on hand.
Is there a way to make this vegetarian?
Certainly! Skip the soppressata and pile on veggies like roasted red pepper, artichoke hearts, or caramelized onions. The goat cheese still shines, creating a totally satisfying meatless version.
What kind of goat cheese is best?
Choose a plain, creamy goat cheese for this pizza—it spreads and melts into pockets of tangy goodness, balancing the salty-rich soppressata. Flavored options (think cracked pepper or herbs) are fun too, just make sure they complement the other toppings.
Do I need a pizza stone?
A stone gives you the crispiest crust, but don’t worry if you don’t have one; a heavy-duty baking sheet preheated in the oven does the trick. Your Goat Cheese and Soppressata Pizza will turn out just as tasty.
How do I prevent the dough from sticking?
Dust your surface well with flour or cornmeal and use parchment paper to transfer the pizza—both keep sticking at bay and help you get that professional, fuss-free finish every time.
Final Thoughts
I truly hope you invite Goat Cheese and Soppressata Pizza into your kitchen soon. It’s simple to make, endlessly craveable, and unleashes so much flavor, you’ll want to share it (or maybe not!). Grab your favorite dough and toppings—you’re about to raise the bar for homemade pizza night!
Print
Goat Cheese and Soppressata Pizza Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2-4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the rich flavors of Goat Cheese and Soppressata Pizza with this easy-to-follow recipe. A perfect blend of savory soppressata, creamy goat cheese, and gooey mozzarella atop a crispy crust, this pizza is a true crowd-pleaser.
Ingredients
Pizza Dough:
- 1 ball (about 12 oz) pizza dough, homemade or store-bought
Sauce and Seasonings:
- 1/2 cup tomato sauce or crushed San Marzano tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
Cheeses and Toppings:
- 1 1/2 cups shredded mozzarella cheese
- 4 oz goat cheese, crumbled
- 3 oz soppressata, thinly sliced
- 1 tablespoon olive oil
Garnish and Dusting:
- Fresh basil leaves, for garnish
- Cornmeal or flour, for dusting
Instructions
- Preheat the Oven: Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Prepare the Dough: Roll out the pizza dough, top with sauce, seasonings, cheeses, soppressata, and olive oil.
- Bake the Pizza: Transfer the pizza to the preheated oven and bake for 10–12 minutes until golden and bubbly.
- Garnish and Serve: Top with fresh basil, slice, and serve hot.
Notes
- For a crispier crust, bake directly on a pizza stone.
- Try adding arugula or a drizzle of hot honey for extra flavor.
- Substitute spicy salami or prosciutto for soppressata if desired.
Nutrition
- Serving Size: 1/4 pizza
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
