Sopressata & Mizuna Pie

Since week one of our CSA included so many lettuces, I decided to make a second pie in an effort to use up as much of that week’s share as possible.  Little did I know at the time that week two would include a bunch of lettuces and greens too (more on that to come).

Ingredients

  • Basic pizza crust
  • Roughly 1 cup basic tomato sauce
  • Fresh mozzarella chopped or torn into roughly 2 centimeter cubes or pieces
  • Roughly 10 pieces of spicy sopressata or other spicy salami cut into thin pieces
  • Roughly 2 cups mizuna (arugula would work too) torn into bit sized pieces
  • Extra virgin olive oil
  • Approx. 1/2 tbsp. lemon juice
  • Shaved parmigiano reggiano or grana padano
  • Kosher salt

Directions

  • Prepare the oven
  • While the oven is preheating (for at least an hour at 550), prepare the rest of the ingredients
  • Right before you’re ready to bake the pizza, toss the mizuna with the olive oil and lemon juice
  • Top the pie with the sauce, mozzarella and sopressata
  • Bake until crust is browned and cheese is bubbly
  • Remove pizza and place on a cooling rack for five minutes
  • Right before cutting the pizza, spread the mizuna and parmesan/grana padano shavings evenly over the pie
  • Move to a cutting board, slice into six (or eight if you’re really hungry ;)) slices
  • Enjoy!!

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2 Responses to Sopressata & Mizuna Pie

  1. Pingback: CSA Week 2 (Parma Parma) | Pies in the Sky (a Pizza Blog)

  2. quagliata says:

    This pizza look delicious! I have never had Mizuna but from the description and the picture it sounds like a fantastic pizza topping. Your blog is great!

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