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5 from 1 vote

Hot Soppressata Pizza with Fennel and Poblano

This hot soppressata pizza features the unlikely pairing of fennel and poblano chile, plus Pecorino Romano cheese and a drizzle of heavy cream to temper the heat.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Italian, Mediterranean
Keyword: fennel, poblano, soppressata
Makes: 1 (12-inch) pizza
Cost: $15


  • 1 (14- to 16-ounce) ball pizza dough
  • extra-virgin olive oil
  • salt and freshly ground black pepper
  • 4 ounces hot soppressata very thinly sliced
  • 1 medium poblano chile halved, seeded, and very thinly sliced
  • ½ medium bulb fennel very thinly sliced
  • ½ cup finely grated Pecorino Romano cheese
  • ¼ cup heavy cream
  • 1 tablespoon chopped fresh fennel fronds (optional)


  • 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.