Soppressata & Ricotta Pizza


  • 1 Full Circle Bakery pizza dough
  • 3/4 cup Sonoma Gourmet pizza sauce
  • 15 Journeyman Meat Co Soppressata or Finocchiona slices
  • 6oz Bellwether Farms Whole Milk Basket Ricotta cheese


  1. Allow your dough to proof at room temperature for 30 minutes.
  2. Preheat oven to 500˚F.
  3. Roll the pizza dough out into a shape that is roughly 8"x12”.
  4. Once oven is preheated, transfer to a sheet tray and par-bake in oven for 5 minutes.
  5. Remove par-baked dough from oven and spread pizza sauce on the pizza, leaving 1" around the sides for the crust edge.
  6. Distribute spoonfuls of ricotta and meat slices on top.
  7. Bake the pizza for 10-12 minutes or until the cheese is lightly browned and crust is golden. Rotate the pizza halfway into baking to cook evenly.
  8. Remove pizza from oven and allow to rest for about 5 minutes before serving.