Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).

Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a lightly floured pizza peel (if using a baking stone/steel).

Brush the dough lightly with olive oil, making sure to get all the way to the edges. Sprinkle the dough with a pinch of salt and a grind or two of black pepper. Add the sliced soppressata in an even pattern, then scatter on the poblano and fennel. Top with the cheese. Pour the cream into a measuring cup with a spout and drizzle it onto the pizza in a slow, thin stream (I'm partial to the zig-zag pattern). Sprinkle with another pinch of salt.

Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.

Remove the pizza from the oven and sprinkle with the fennel fronds (if using). Wait about 5 minutes before slicing and serving.