🍕 Sopressata & Fennel Deep-Dish Pizza with Cherry Peppers 🍕
Ingredients:
½ recipe Deep-Dish Pizza Dough
Unsalted butter, softened
1 ¼ cups shredded part-skim mozzarella
1 ¼ cups shredded aged provolone
4 oz thinly sliced sopressata
1 cup thinly sliced fennel bulb
¼ cup minced jarred cherry peppers, drained and blotted dry
1 cup Deep-Dish Pizza Sauce
¼ cup grated Parmesan
Chopped fennel fronds
Additional Deep-Dish Pizza Sauce for serving
Instructions:
Preheat oven to 450°F with a pizza stone on the bottom rack. Coat a 10-inch cast-iron skillet with butter.
Press dough into a 12-inch circle on a dry surface, about ¼-inch thick.
Transfer dough to skillet; press and tuck into the corners and up the sides. Dock dough with a fork.
Line dough with foil, exposing edges; fill with dried beans or pie weights.
Bake crust on pizza stone for 5 minutes; remove foil and beans. Bake for 5 more minutes.
Combine cheeses; sprinkle over crust. Top with sopressata, fennel, cherry peppers, 1 cup sauce, and Parmesan.
Bake on stone until bubbly and cheese browns, about 30 minutes. Let rest 10 minutes; blot excess oil.
Top with fennel fronds; serve with additional sauce.
Prep Time: 30 mins | Total Time: 1 hour | Servings: 8