Soppressata, Mushroom, and Black Olive Pizza

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We love all kinds of pizza, but this one ranks near the favorite top of our all-time favorites.

The flavors of this thin-crust pizza work wonderfully together. Make it extra special by making the thin-crust pizza dough from scratch. It’s really easier than you might think! Feel free to vary the toppings to your own liking, but, we think the combination of soppressata, mushrooms, and black olives are pizza perfection!

soppressata, mushroom and black olive recipe

How To Make Soppressata, Mushroom, and Black Olive Pizza


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EXPERT TIP: Be sure to allow the dough to proof at least an hour and a half. Keep it covered in a warm and non-drafty area in your kitchen. The top of your fridge is a good place.

Semolina pizza dough recipe

The Ingredients You Will Need

This pizza is easily adaptable to your tastes. All kinds of toppings work. Be sure to make the dough from scratch! Here’s what you’ll need to have on hand:

For the Sauce:
Oil – Olive oil or extra-virgin olive oil is best.
Garlic – Minced.
Tomatoes – Crushed (canned).
Tomato paste – Go with a good-quality brand.
Seasonings – Dried oregano, basil, thyme, and salt.
Vinegar – Red wine is best, but white wine will work, too.

For the Pizza:
Pizza doughHomemade semolina dough is perfect. Many Italian restaurants or pizza joints will sell their pizza dough. Freshly made is definitely best.
Mushrooms – Fresh and thinly sliced. Go with white button or a medley of your favorite wild mushrooms.
Salami – Soppressata is our favorite, but you can substitute pepperoni, if desired.
Olives – Black is our favorite for this pizza, but any type of will work wonderfully.
Cheese – Whole milk mozzarella and grated Parmesan are a must.
Seasonings – Dried oregano, basil, and red pepper flakes.

soppressata, mushroom and black olive recipe

Tips For Making the Perfect Soppressata, Mushroom, and Black Olive Pizza

Allow Enough Time for the Dough to Proof – This is critical to achieving the perfect crust. You can even place the dough in an oiled bowl, covered with plastic wrap, in the fridge for 24 hours. Don’t worry if it doesn’t double in size, but it should come close.

Allow the Sauce to Cool – Don’t put hot sauce on the pizza dough. It can be warm, but extremely hot sauce will start to cook the dough. You want the dough to start to cook as soon as it hits the hot pizza stone.

Heat Your Pizza Stone – Place your pizza stone in the oven at the highest temperature for at least 30 minutes before placing the pizza on the stone. Use a pizza paddle (or the back of a baking pan) to transfer the uncooked pizza to the hot stone, and remember to add a generous amount of semolina flour or cornmeal to the paddle to help transfer the pizza.

soppressata, mushroom and black olive recipe

How To Serve

This pizza is best served piping hot.

Be sure to have plenty of grated parmesan cheese on hand for guests to sprinkle on if desired. Red pepper flakes and garlic powder are nice to have on the side, too.

Cut the pizza into slices (usually 8 slices), or cut it into smaller rectangular pieces for smaller appetizer portions. This recipe makes two pizzas, but it can easily be halved, if only one is desired.

Soppressata, Mushroom and Black Olive Pizza recipe

Other Amazing Pizza Recipes to Try

Everyone loves pizza, and homemade is the best. Here are some of our all-time favorite pizza recipes that we are certain you and your family and friends will love, too:

Detroit-Style Pizza
Deep Dish Italian Sausage and Broccoli Rabe Pizza
BLT Pizza with Pesto Sauce
Deep-Dish Chicago-Style Pizza
Grilled Pizza with BBQ Pulled Pork
BBQ Chicken Pizza
Grilled Portobello BLT “Pizzas”

These are all amazing, without a doubt, but, in the meantime, isn’t this pizza calling your name?

Semolina pizza dough recipe

If you love pizza as much as we do, you and your family are going to absolutely flip for this pizza.

The flavors complement each other perfectly and the homemade thin crust puts it over the top.

Pizza night has never tasted so good!

A close-up view of a soppressata, mushroom, and black olive pizza.
Ready to make the best thin-crust pizza in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a soppressata, mushroom, and black olive pizza.

Soppressata, Mushroom, and Black Olive Pizza

This Soppressata, Mushroom, and Black Olive Pizza recipe is delicious. The soppressata is an Italian salami that is deeply flavorful. Be sure to make the semolina dough for the crust, it really puts the pizza in a class of its own.
5 from 2 votes
Print Pin Rate
Course: Entree / Pizza
Cuisine: Italian
Keyword: how to make thin crust pizza
Prep Time: 20 minutes
Cook Time: 20 minutes
Preparing the Dough: 2 hours
Total Time: 2 hours 40 minutes
Servings: 4 people
Calories: 378kcal


  • Pizza stone and paddle or a pizza pan and the back of a baking pan


For the Pizza Sauce

  • ¼ cup olive oil
  • 5 cloves garlic minced
  • 1 15 oz crushed tomatoes
  • 3 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 1 tbsp red wine vinegar
  • 1 tsp Kosher salt

For the Pizza

  • 1 13 oz pizza dough cut in half, click for make-ahead recipe
  • 1 cup pizza sauce
  • 2 cups whole milk low-moisture mozzarella cheese shredded
  • 4 oz mushrooms brushed clean and thinly sliced
  • 4 oz soppressata cut into 1/2 inch strips
  • 1 cup black olives pitted, halved lengthwise
  • 1 tbs olive oil
  • dried basil, oregano, and red pepper flake for sprinkling over the pizza before baking
  • 1/4 cup Parmesan cheese grated


Make the Sauce

  • In a medium-sized pan, heat the olive over medium heat.
    ¼ cup olive oil
  • Add the garlic and cook until softened, about 2 minutes.
    5 cloves garlic
  • Add the remaining ingredients and simmer for 15 minutes. Remove from heat and let cool while you prep the toppings.
    1 15 oz crushed tomatoes, 3 tbsp tomato paste, 1 tsp dried basil, 1 tsp dried oregano, ½ tsp dried thyme, 1 tbsp red wine vinegar, 1 tsp Kosher salt

Make the Pizza

  • Preheat oven to 550 F° (or as hot as your oven will go).
  • Place a pizza stone on the middle rack and let the stone heat for at least 20 to 30 minutes.
  • On a pizza wheel, dusted with semolina (or corn meal), stretch or roll out the pizza into a large round.
    1 13 oz pizza dough
  • Spread the sauce over the dough, leaving about a 1-inch space from the edge of the dough.
    1 cup pizza sauce
  • Top with the mozzarella cheese and then distribute the soppressata, mushrooms, and olives evenly around the pizza.
    2 cups whole milk low-moisture mozzarella cheese, 4 oz mushrooms, 4 oz soppressata, 1 cup black olives
  • Brush the outside edge of the dough with olive oil and sprinkle a few pinches of dried basil, oregano, and red pepper flakes over the top.
    1 tbs olive oil, dried basil, oregano, and red pepper flake
  • Top with the parmesan cheese.
    1/4 cup Parmesan cheese
  • Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 8 to 10 minutes (depending on the temperature of your oven) until the crust is golden brown.
  • Carefully transfer the pizza to a cutting board and let cool for a few minutes, then slice and serve right away.


See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel. 
The dough and sauce can be made up to 24 hours in advance. Keep covered in the fridge until ready to roll out and assemble. 
This recipe makes enough for 2 pizzas. If you only want one pizza, cut all the quantities in half. 
Cover extra dough with plastic wrap and keep in the fridge for up to 5 days, or freeze for up to 2 to 3 months. 


Calories: 378kcal | Carbohydrates: 10g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 2239mg | Potassium: 546mg | Fiber: 3g | Sugar: 5g | Vitamin A: 637IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This post was originally published in April 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2024!


  • 5 stars
    This pizza sauce is just the best ever. I am a saucy person so it takes a little practice to figure out how much you can use without making a soggy crust. My first attempt at pizza was a disaster since it turned into more of a puffed pizza. I really learned a lot from watching you roll it out so thin. I usually like a little more of a crust so I finally was able master that. I started cooking them in my Ninja wood fire grill/smoker. Cooks in 4-5 minutes. Can add a little smoky flavor as well. You guys should try it! Saves your oven cooking to 550*. Nice job with the toppings. Soppressata was divine 🙂 Way to go on another fabulous recipe and video.

    • Hi Diane!! You are a master in the kitchen! We plan on getting a high temp pizza oven, soon!! We are so so happy you ended up having success with the pizza, and now you have us craving it, too!!! Thanks, as always, for sharing and for the great review. You are the BEST!!! xoxo

  • 5 stars
    This pizza is AMAZING. I’ve been looking for some great pizza recipes as Carry Out just doesn’t always do pizza justice. The flavors blend so well, and the dough is thin and crispy just how we love it. I had some leftover Ricotta that I piped on top as well. Definitely a keeper recipe, as are all your recipes I have tried. Thank you!

    • Hi Mandy!!! Woo hoo!! We are SO THRILLED you loved this pizza recipe!! We think it’s the bomb, too, and so happy you tried it and liked it! And OF COURSE…thank you SO MUCH for letting us know and for the awesome review! That means the world to us!! All the best, Kris & Wesley

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