We love all kinds of pizza, but this one ranks near the favorite top of our all-time favorites.
The flavors of this thin-crust pizza work wonderfully together. Make it extra special by making the thin-crust pizza dough from scratch. It’s really easier than you might think! Feel free to vary the toppings to your own liking, but, we think the combination of soppressata, mushrooms, and black olives are pizza perfection!
How To Make Soppressata, Mushroom, and Black Olive Pizza
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EXPERT TIP: Be sure to allow the dough to proof at least an hour and a half. Keep it covered in a warm and non-drafty area in your kitchen. The top of your fridge is a good place.
The Ingredients You Will Need
This pizza is easily adaptable to your tastes. All kinds of toppings work. Be sure to make the dough from scratch! Here’s what you’ll need to have on hand:
For the Sauce:
Oil – Olive oil or extra-virgin olive oil is best.
Garlic – Minced.
Tomatoes – Crushed (canned).
Tomato paste – Go with a good-quality brand.
Seasonings – Dried oregano, basil, thyme, and salt.
Vinegar – Red wine is best, but white wine will work, too.
For the Pizza:
Pizza dough – Homemade semolina dough is perfect. Many Italian restaurants or pizza joints will sell their pizza dough. Freshly made is definitely best.
Mushrooms – Fresh and thinly sliced. Go with white button or a medley of your favorite wild mushrooms.
Salami – Soppressata is our favorite, but you can substitute pepperoni, if desired.
Olives – Black is our favorite for this pizza, but any type of will work wonderfully.
Cheese – Whole milk mozzarella and grated Parmesan are a must.
Seasonings – Dried oregano, basil, and red pepper flakes.
Tips For Making the Perfect Soppressata, Mushroom, and Black Olive Pizza
Allow Enough Time for the Dough to Proof – This is critical to achieving the perfect crust. You can even place the dough in an oiled bowl, covered with plastic wrap, in the fridge for 24 hours. Don’t worry if it doesn’t double in size, but it should come close.
Allow the Sauce to Cool – Don’t put hot sauce on the pizza dough. It can be warm, but extremely hot sauce will start to cook the dough. You want the dough to start to cook as soon as it hits the hot pizza stone.
Heat Your Pizza Stone – Place your pizza stone in the oven at the highest temperature for at least 30 minutes before placing the pizza on the stone. Use a pizza paddle (or the back of a baking pan) to transfer the uncooked pizza to the hot stone, and remember to add a generous amount of semolina flour or cornmeal to the paddle to help transfer the pizza.
How To Serve
This pizza is best served piping hot.
Be sure to have plenty of grated parmesan cheese on hand for guests to sprinkle on if desired. Red pepper flakes and garlic powder are nice to have on the side, too.
Cut the pizza into slices (usually 8 slices), or cut it into smaller rectangular pieces for smaller appetizer portions. This recipe makes two pizzas, but it can easily be halved, if only one is desired.
Other Amazing Pizza Recipes to Try
Everyone loves pizza, and homemade is the best. Here are some of our all-time favorite pizza recipes that we are certain you and your family and friends will love, too:
Detroit-Style Pizza
Deep Dish Italian Sausage and Broccoli Rabe Pizza
BLT Pizza with Pesto Sauce
Deep-Dish Chicago-Style Pizza
Grilled Pizza with BBQ Pulled Pork
BBQ Chicken Pizza
Grilled Portobello BLT “Pizzas”
These are all amazing, without a doubt, but, in the meantime, isn’t this pizza calling your name?
If you love pizza as much as we do, you and your family are going to absolutely flip for this pizza.
The flavors complement each other perfectly and the homemade thin crust puts it over the top.
Pizza night has never tasted so good!
Ready to make the best thin-crust pizza in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Make the Sauce
In a medium-sized pan, heat the olive over medium heat.
¼ cup olive oil
Add the garlic and cook until softened, about 2 minutes.
5 cloves garlic
Add the remaining ingredients and simmer for 15 minutes. Remove from heat and let cool while you prep the toppings.
1 15 oz crushed tomatoes, 3 tbsp tomato paste, 1 tsp dried basil, 1 tsp dried oregano, ½ tsp dried thyme, 1 tbsp red wine vinegar, 1 tsp Kosher salt
Make the Pizza
Preheat oven to 550 F° (or as hot as your oven will go).
Place a pizza stone on the middle rack and let the stone heat for at least 20 to 30 minutes.
On a pizza wheel, dusted with semolina (or corn meal), stretch or roll out the pizza into a large round.
1 13 oz pizza dough
Spread the sauce over the dough, leaving about a 1-inch space from the edge of the dough.
1 cup pizza sauce
Top with the mozzarella cheese and then distribute the soppressata, mushrooms, and olives evenly around the pizza.
2 cups whole milk low-moisture mozzarella cheese, 4 oz mushrooms, 4 oz soppressata, 1 cup black olives
Brush the outside edge of the dough with olive oil and sprinkle a few pinches of dried basil, oregano, and red pepper flakes over the top.
1 tbs olive oil, dried basil, oregano, and red pepper flake
Top with the parmesan cheese.
1/4 cup Parmesan cheese
Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 8 to 10 minutes (depending on the temperature of your oven) until the crust is golden brown.
Carefully transfer the pizza to a cutting board and let cool for a few minutes, then slice and serve right away.
Calories: 378kcal | Carbohydrates: 10g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 2239mg | Potassium: 546mg | Fiber: 3g | Sugar: 5g | Vitamin A: 637IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 2mg
POST UPDATE: This post was originally published in April 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2024!
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