Sweet & Spicy Soppressata and Fennel Pizza Sweet & Spicy Soppressata and Fennel Pizza

Sweet & Spicy Soppressata and Fennel Pizza

If you're unfamiliar with soporessata, it is an Italian dry-cured pork salami. On the fence about putting it on your pizza? Don't be! We're telling you it is out of this world delicious and a great substitute for pepperoni or sausage. This Sweet & Spicy Soppressata and Fennel pizza makes use of two kinds of soppressata, a great balance of sweet and spicy. Add some fennel for texture and a little complimentary flavor and you've got the perfect pie! 


  • 2 1/2 cups fresh mozzarella, grated 
  • 1 cup Pasta Jay's Classic Marinara
  • 2 ounces thinly sliced spicy soppressata
  • 2 ounces thinly sliced sweet soppressata
  • ½ fennel bulb, thinly sliced
  • 2–3 fresh red chiles, thinly sliced
  • 1/2 cup Pecorino Romano, finely grated 
  • Olive oil
  • Pizza dough of choice
  • Coarsely chopped fennel fronds, for serving
  • Flaky sea salt, for serving
  • Crushed red pepper flakes, for serving

How To Make

STEP 1: Preheat oven to 425°F.

STEP 2: Spread dough out on a lightly oiled baking sheet. Evenly coat dough with Pasta Jay's Classic Marinara  and top with soppressata, fennel, chiles, and pecorino; drizzle with oil. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.

STEP 3: Serve topped with fennel fronds, sea salt, and red pepper flakes. Enjoy! 

Recipe inspired by Alfia Muzio. Image by Michael Graydon Nikole Herriot. 


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