Ingredients
- 1 cup Cento Naples-Style Pizza Sauce
- 1 1/2 cup Mozzarella Cheese
- 4 oz Soppressata, sliced thin
- 1/4 cup Cento Sliced Pepperoncini
- 1/4 cup Cento Imported Greek Seasoned Pitted Olives, sliced
- 1/2 Onion, thinly sliced
- 1/2 tsp Cento Oregano
- Hot Honey, for drizzling
- Cento Imported Extra Virgin Olive Oil, for brushing
Directions
Preheat oven to 400°F. Prepare pizza dough according to Chef Centoâ's Pizza Dough recipe. Roll out dough to desired size and thickness, then transfer to a pizza pan, stone or screen. Spread pizza sauce evenly over the dough, leaving a small border. Top with shredded mozzarella, onion, soppressata, pepperoncini, and olives. Sprinkle with oregano and brush the crust with olive oil. Bake for 10â-12 minutes, or until the cheese is melted and bubbling and the crust is golden. Drizzle with hot honey, slice and serve hot. Serves 2.
