If you’re ready for an unforgettable twist on homemade pizza night, Goat Cheese and Soppressata Pizza is about to become your new obsession. This pie brings together the tang of creamy goat cheese, the gentle heat and savory depth of soppressata, and the irresistible pull of bubbling mozzarella—all on a crispy, golden crust. Every bite is vibrant, crave-worthy, and perfect for sharing with friends or treating yourself to an extra-special weeknight dinner.
Ingredients You’ll Need
The magic of this Goat Cheese and Soppressata Pizza lies in its blend of accessible, high-quality ingredients. Each item plays a crucial role in giving the pizza its signature texture and bold flavor, so even the simplest details matter!
- Pizza dough (1 ball, about 12 oz): Go for store-bought dough to save time, or try your hand at homemade for a rustic touch—either way, a good dough is your foundation.
- Pizza sauce or crushed San Marzano tomatoes (1/2 cup): Use the best-quality tomatoes or sauce you can find for rich, fresh flavor.
- Goat cheese, crumbled (4 oz): Its tangy creaminess is the star here, giving every bite a lush, complex finish.
- Shredded mozzarella cheese (1/2 cup): Melts beautifully, creating that signature gooey, cheesy layer.
- Soppressata slices (1/2 cup, mild or spicy): Pick a mild or spicy version to tailor the flavor; it adds savory depth and a touch of heat.
- Olive oil (1 tablespoon): A quick drizzle crisps the crust and enhances the rich flavors.
- Crushed red pepper flakes (1/2 teaspoon, optional): For a kick of heat—totally customizable to your taste!
- Fresh basil leaves, for garnish: Brightens every slice and delivers a lovely aroma.
- Cornmeal or flour, for dusting: Prevents sticking and gives your crust extra crunch.
How to Make Goat Cheese and Soppressata Pizza
Step 1: Preheat Your Oven and Pizza Stone
Start by cranking your oven up to a blazing 475°F (245°C) and slide a pizza stone or baking sheet inside while it heats. This step ensures your pizza will get gorgeously golden and crispy on the bottom, just like your favorite pizzeria.
Step 2: Shape the Dough
Lightly flour your work surface and roll out the pizza dough into a 12-inch round. Don’t stress about a perfect circle—rustic edges give your Goat Cheese and Soppressata Pizza even more character! Move the dough onto a floured or cornmeal-dusted piece of parchment paper or a pizza peel for easy maneuvering.
Step 3: Layer on the Sauce and Cheese
Spoon your pizza sauce or crushed tomatoes evenly onto the dough, stopping about an inch from the edge for that classic puffy border. Sprinkle the mozzarella over the sauce for a melty, cheesy base.
Step 4: Add Soppressata and Goat Cheese
Arrange the soppressata slices on top, tucking them in so that each bite gets a little bit of everything. Scatter generous crumbles of goat cheese over the whole pizza for pops of creamy tang.
Step 5: Drizzle and Spice
Give your masterpiece a quick drizzle of olive oil and, if you like, a gentle shower of crushed red pepper flakes. This brings out the rich flavors and adds an extra layer of personality to your Goat Cheese and Soppressata Pizza.
Step 6: Bake to Perfection
Carefully slide the pizza (using the parchment or peel) onto your preheated stone or baking sheet. Bake for 10 to 12 minutes, until your crust is golden brown and the cheeses are bubbling and a little toasty in spots.
Step 7: Garnish and Serve
When your Goat Cheese and Soppressata Pizza emerges from the oven, scatter fresh basil leaves over the top. Let it cool for just a minute, then slice, serve, and enjoy every cheesy, savory bite.
How to Serve Goat Cheese and Soppressata Pizza
Garnishes
Once baked, top your pizza with a generous handful of fresh basil leaves—torn or left whole for a beautiful finish. For an extra layer of flavor, try a drizzle of hot honey or a sprinkle of freshly grated Parmesan just before serving. A touch of flaky sea salt or extra red pepper flakes never hurts for that final flourish!
Side Dishes
This pizza pairs wonderfully with a simple arugula salad tossed in lemon vinaigrette, or a crisp Caesar loaded with crunchy croutons. For a heartier meal, serve alongside roasted vegetables or a bowl of tomato soup. The vibrant, creamy, and spicy flavors of Goat Cheese and Soppressata Pizza make it a natural partner for both fresh greens and comforting sides.
Creative Ways to Present
Slice your Goat Cheese and Soppressata Pizza into squares for a lively appetizer platter at your next gathering. Use a wooden board or a slate stone for a rustic presentation, then arrange extra basil and soppressata around the pizza. For an elegant dinner party, serve individual mini pizzas topped with personalized garnishes so everyone gets their own mini masterpiece.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Goat Cheese and Soppressata Pizza slices tightly in foil or an airtight container. They’ll keep well in the refrigerator for up to three days, making them perfect for quick lunches or midnight snacks the next day.
Freezing
If you want to save some slices for later, let the pizza cool completely, then wrap slices individually in plastic wrap followed by foil. Store them in a freezer-safe bag, and your Goat Cheese and Soppressata Pizza will stay fresh for up to two months. Thaw in the fridge before reheating for best results.
Reheating
To recapture that just-baked crispiness, pop refrigerated or thawed slices in a hot oven (about 400°F) for 5–7 minutes. You can also reheat in a skillet over medium heat with a loose lid for a super crisp bottom and melty top every time.
FAQs
Can I make Goat Cheese and Soppressata Pizza with a regular baking sheet instead of a pizza stone?
Absolutely! Preheating a sturdy baking sheet delivers plenty of heat for a crisp crust. Just be sure to let it heat thoroughly as the oven preheats, and use parchment to prevent sticking when sliding your pizza onto the pan.
What’s the best type Main Course
Both mild and spicy soppressata taste fantastic here. If you love heat, go spicy for a bold kick. For a more mellow flavor, stick to mild. You can even mix both for the best of both worlds!
Can I swap out the goat cheese?
Yes! If goat cheese isn’t your favorite, creamy ricotta or briny feta both work beautifully in this recipe. Each cheese adds its own unique character to the pizza, but for the classic tang, goat cheese is the way to go.
What other toppings go well with Goat Cheese and Soppressata Pizza?
Fresh arugula added after baking, roasted red peppers, thinly sliced red onions, or a drizzle of balsamic glaze can all elevate your pizza game. Feel free to get creative with flavors and colors!
Is this pizza vegetarian-friendly?
If you use vegetarian soppressata (made without animal rennet) or simply leave out the soppressata, this recipe can be entirely vegetarian without sacrificing flavor or excitement.
Final Thoughts
There’s nothing quite like sinking your teeth into a homemade Goat Cheese and Soppressata Pizza—crisp, savory, tangy, and just a little spicy. Whether you’re cooking for yourself, sharing with friends, or looking to change up your pizza routine, I hope you’ll give this one a try. You’ll be surprised how easily it comes together and how fast it disappears!
Print
Goat Cheese and Soppressata Pizza Recipe
- Total Time: 27 minutes
- Yield: 1 12-inch pizza (serves 2–3) 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Goat Cheese and Soppressata Pizza, a perfect blend of tangy goat cheese, savory soppressata, and gooey mozzarella on a crispy crust.
Ingredients
Pizza Dough:
- 1 ball (about 12 oz) pizza dough
Toppings:
- 1/2 cup pizza sauce or crushed San Marzano tomatoes
- 4 oz goat cheese, crumbled
- 1/2 cup shredded mozzarella cheese
- 1/2 cup soppressata slices (mild or spicy)
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 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 Dough: Roll out the pizza dough on a floured surface to 12 inches in diameter. Transfer to parchment paper or a cornmeal-dusted pizza peel.
- Add Toppings: Spread sauce, mozzarella, soppressata, and goat cheese on the dough. Drizzle with olive oil and sprinkle red pepper flakes.
- Bake: Slide the pizza onto the preheated stone or sheet and bake for 10–12 minutes until golden and bubbly.
- Serve: Garnish with basil, slice, and enjoy!
Notes
- You can use ricotta or feta instead of goat cheese.
- For a crispier crust, pre-bake for 3 minutes before adding toppings.
- Try serving with hot honey for a sweet and spicy kick.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/3 pizza
- Calories: 360
- Sugar: 3g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg
