Zucchini Pizza
with Soppressata-Tomato Jam
Makes one 14-inch pizza
Some days you want a classic red-sauced pizza, while others you want an extra-cheesy white pie. This pizza combines the best of both. Although it’s technically a white pie, it’s studded with the flavors of a tomato and sausage pizza, thanks to the spicy tomato and soppressata jam.
Thinly sliced vegetables are great pizza toppers: They don’t need advance cooking, and their edges curl up and caramelize while the pizza bakes in the oven. Just be sure to first squeeze as much water as possible out of the zucchini, or you’ll end up with a soggy pie.
Soppressata-Tomato Jam
Makes about 2 cups
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped soppressata
- ¼ cup finely chopped prosciutto
- 1 teaspoon coarsely ground fennel seeds
- ½ teaspoon sweet smoked paprika
- 4 teaspoons honey
- 2 tablespoons red wine vinegar
- 1½ cups chopped Roasted Tomatoes, with their juices
In a medium saucepan, heat the olive oil over medium heat. Add the soppressata and prosciutto and cook, stirring occasionally, until slightly crispy, 3 to 5 minutes. Add the fennel and paprika and cook, stirring, for 1 minute. Add the honey and vinegar, bring to a simmer, and cook until most of the liquid has evaporated. Add the tomatoes and their juices, bring to a simmer, and cook until the mixture is a jam-like consistency, about 30 minutes. Remove from the heat and let cool, then transfer to a storage container and refrigerate until ready to use. The jam can be made a few days ahead.
For Serving
- 1 small or ½ medium zucchini, thinly sliced (use a mandoline if you have one)
- Kosher salt
- One 250-gram portion Whole-Wheat Pizza Dough
- 4 ounces fresh mozzarella, torn or cut into 1-inch pieces
- ½ cup coarsely grated fontina cheese
- ¼ cup finely grated Parmesan cheese
- ¼ cup thinly sliced basil
- 1 teaspoon dried oregano
- 1 tablespoon oil from Garlic Confit or extra-virgin olive oil
- Freshly ground black pepper
- Red pepper flakes
- ⅓ cup Soppressata-Tomato Jam
In a colander or strainer, toss the zucchini with a couple pinches of salt and let sit for 1 hour. Transfer to a clean towel and squeeze out as much liquid as possible.
Preheat the oven to 500°F. Place a pizza stone, pizza steel, or baking sheet in the oven to preheat. Stretch the dough into a 14-inch round and place on a floured pizza peel. Scatter the cheeses over the dough and top with the basil and oregano. Arrange the zucchini slices over the pie. Drizzle with the garlic oil and season with salt and black pepper. Bake on the preheated pizza stone, steel, or baking sheet until crispy on the bottom, 10 to 15 minutes. Remove from the oven, sprinkle with a pinch of red pepper flakes, and spoon small dollops of the soppressata-tomato jam over the pie. Serve.
The Takeaway
The soppressata-tomato jam reminds me of nduja, the spicy, spreadable Italian salami. And it might become your new favorite pantry staple, as it has so many potential uses: as a topping for roasted vegetables, as a ready-made pasta sauce, or as a sandwich spread.
