I’ve said it before but it’s worth repeating: There are very few recipes that I’d make more than once. This soppressata and fennel grandma pie is, hands down, one of those dishes. After savoring the last slice, I immediately craved another.
While soppressata and fennel grandma pie is easy to prepare, you have to let the dough chill for 24 hours – so plan ahead. But once that’s done, the pizza comes together quickly. And the finished product is a guaranteed crowd-pleaser.
Just ask my parents! I invited them to dinner at my house and served, you guessed it, soppressata and fennel grandma pie. Needless to say, we polished off the pizza (and a bottle of delicious Pinot Noir) and I’ve already received a request for an encore.
Recipe adapted from Bon Appétit.
- ¾ cup + 2 tablespoons warm water
- 1⅛ teaspoons active dry yeast
- ¼ cup + 1 tablespoon olive oil, divided
- 1 teaspoon sea salt
- 2 cups all-purpose flour
- 1 14.5 oz. can whole peeled tomatoes, drained
- 3 tablespoons olive oil
- 1 garlic clove, roughly chopped
- 1 anchovy fillet in oil, removed from oil
- ½ teaspoon dried Italian seasoning
- sea salt and freshly ground black pepper
- 1¼ cups shredded fresh mozzarella cheese
- 2 ounces sliced soppressata
- ¼ cup thinly sliced fennel bulb (reserve fronds)
- 2 Calabrian chiles in oil, removed from oil and thinly sliced crosswise
- ¼ cup grated Pecorino Romano cheese
- 2 tablespoons olive oil
- dried chili flakes and flake salt (for finish, optional)
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the water and yeast. Whisk together and let sit until foamy, about 10 minutes.
- Add 1 tablespoon olive oil, salt and 1 cup flour and beat on medium-high speed until just combined.
- Add remaining 1 cup flour and beat on low speed until everything comes together to form a shaggy ball.
- Increase speed to medium and knead the dough until it's smooth and elastic - this will take about 6 minutes. Shape dough into a ball and place in a lightly oiled bowl, cover with plastic wrap and transfer to the refrigerator to chill for 24 hours.
- Coat a 9"x13" baking pan with remaining ¼ cup olive oil. Turn out dough onto the prepared pan and let sit for 10 minutes. Using your fingers, stretch the dough so it evenly covers the bottom of the pan. Cover the dough loosely with plastic wrap and let it rise until puffy, 30-45 minutes.
- Place tomatoes, olive oil, garlic, anchovy and Italian seasoning in a food processor or blender. Pulse until sauce reaches desired consistency. Season with salt and pepper to taste.
- Adjust oven rack to lower position and preheat to 525 degrees.
- After the dough has risen, dot with mozzarella cheese and ½ cup pizza sauce. Top with soppressata, fennel, chiles and Pecorino Romano cheese. Drizzle with olive oil.
- Bake until the crust is golden brown, 20-30 minutes.
- Remove from the oven and top with fennel fronds and chili flakes and flake salt, if using.
