Olive & Fontina Cheese Pizza with Spicy Tomato Sauce

Olive & Fontina Cheese Pizza

with Spicy Tomato Sauce

45 MIN
+$3.99/serving 2 Servings
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    From the Test Kitchen

    A classic base of tangy-sweet tomato sauce and melty mozzarella is the perfect partner for a topping of briny olives and sweet roasted peppers. You’ll use the mix to garnish the pizza after baking—adding bright bursts of flavor in every bite.
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    • Nutrition
      PER SERVING
    • Calories
      1140 Cals (est.)
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    ingredients
    Olive & Fontina Cheese Pizza with Spicy Tomato Sauce
    Title
    • 3 oz Soppressata
    • 16 oz Pizza Dough
    • 1 14-Oz Can Whole Peeled Tomatoes
    • 1 Shallot
    • 4 oz Fresh Mozzarella Cheese
    • 1 oz Pitted Niçoise Olives
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 cloves Garlic
    • 1 oz Sliced Roasted Red Peppers
    • 2 oz Fontina Cheese
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Drain the tomatoes. Place in a bowl and gently break apart with your hands. Grate the fontina on the large side of a box grater. Peel and thinly slice the shallot.

    Make the sauce
    2 Make the sauce

    In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Assemble the pizza
    3 Assemble the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly spread the sauce onto the dough. Evenly top with the mozzarella (tearing into small pieces before adding), grated fontina, sliced shallot (separating the layers before adding), and as much of the soppressata as you'd like (you may have extra). Season with salt and pepper.

    Bake the pizza
    4 Bake the pizza

    Bake the pizza, rotating the sheet pan halfway through, 14 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, roughly chop the olives. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the pizza topped with the olive-pepper mixture. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Drain the tomatoes. Place in a bowl and gently break apart with your hands. Grate the fontina on the large side of a box grater. Peel and thinly slice the shallot.

    2 Make the sauce

    In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the sauce
    Assemble the pizza
    3 Assemble the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly spread the sauce onto the dough. Evenly top with the mozzarella (tearing into small pieces before adding), grated fontina, sliced shallot (separating the layers before adding), and as much of the soppressata as you'd like (you may have extra). Season with salt and pepper.

    4 Bake the pizza

    Bake the pizza, rotating the sheet pan halfway through, 14 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

    Bake the pizza
    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, roughly chop the olives. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the pizza topped with the olive-pepper mixture. Enjoy!

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