The Signature Pizza with Sopressata and Chilis
When Kelly made the final batch of pizzas in Denver for what we called “The Big Reveal,” he brought a variation for the anchovies. I actually requested that he bring something along so we could try a a different variation with the newly created Birra Basta and see how that went with it as well. Kelly, being Kelly brought a house cured pork belly. If you have read any of my writing here you know I am a huge fan of salted/cured pork products. Well, that pizza was definitely a winning combination with the Birra Basta as well. So, here at home, I thought it only fitting to try a few versions of my own. On top of that, my family, other than my son Owen, doesn’t much like fish. Anchovies, I learned from them, are at or near the top of the list when you don’t like fish! For this first variation I used a mild Sopressata salami, as well as some thinly sliced Anaheim Chili Peppers. The rest was basically the same as the original. I wanted to push this pizza a little toward Kelly’s house cured pork, but also adding another accent with the chilies. It works! There’s a lot going on here, from the savory sopressata, buratta cheese, and herb oil, through the chili’s announcement that it’s joined the party, to the subtle ping of the lemon curd popping in and saying “Hello there!”
Oh, and it did go down quite well with our “friend,” the glass of Birra Basta (yes, I managed to acquire a keg of that amazing brew now living in my special kegster fridge) playing off some of the same flavor notes that Kelly established, and adding a few more to challenge the pairing.
Brad’s Home Made Pizza Quest Challenge Pizza – The Sopressata Edition:
(*Any dough will work, but I have to say it’s worth it to make this dough — see the archives in our Instructional section)
(*I couldn’t find any, so I substituted a baby Belgian white endive)
Preserved Lemon (*Kelly Whitaker made his own in a pressure cooker. Lacking the time and skills, I found a baking product called Lemon Curd to use instead. It gave a nice tart lemon flavor in bursts as well as a sweet finish.)
Sopressata salami (mild, or slightly spicy)
Anaheim Chili Peppers, or any other chili such as a Hatch, or even thinly sliced Jalapenos if you want a little more heat.
(*I had some wild arugula around. This worked great.)
(*I didn’t have that, so I diced up a little fennel greens and sprinkled some sea salt to finish the pizza.)
Peter’s Herbed Oil or any flavored herbed oil (see archives)
Spread the dough to your desired size.
Add the Burrata Cheese (considering how it will melt, spread, and cover).
Lay out the endive leaves.
Add the lemon curd, or preserved lemon, in little dabs around the pizza. This is meant to be a surprise, not a dominating flavor. It’s not a flavor you would think of for pizza but, as you’ll see in some coming recipes, I’ve become a big fan. That may have to do with the fact that I have a mug of Birra Basta sitting next to me that Patrick infused with Lemon Peel during the brewing. Maybe…
Add the Sopressata and Chili Slices
Into the oven it goes…While the pizza cooks, toss some greens with a little of the herb oil or a favorite dressing. Or, you could just put the greens on as is.
Take the pizza out after 8-10 minutes, or when done.
Lay the greens over the hot pizza.
Sprinkle the fennel and a little sea salt across the pizza (sparingly).
Cut and Serve…
Oh, and pour your second glass of bier!
This is a terrific pizza, if I do say so myself! I hope you’ll try it and let us know what you think.
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Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
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