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Soppressata, mushroom and black olive pizza next to parmesan cheese and red pepper flakes

Soppressata, Mushroom and Black Olive Pizza

Course: Pizza
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 314kcal
This Soppressata, Mushroom and Black Olive Pizza recipe is ridiculously delicious. The soppressata is an Italian salami that is so flavorful. Sautéing the mushrooms will caramelize them just a bit and bring out even more flavor. Add the black olives, homemade pizza dough and sauce, along with top-notch mozzarella, and get ready...you're about to have one of the best pizzas you will have ever encountered!
Print Recipe



  • 1/4 cup olive oil
  • 5 garlic cloves minced
  • 1 15 oz can crushed tomatoes
  • 3 tbsp tomato paste
  • 1 tsp dried basil
  • 3/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 tbsp red wine vinegar
  • 1/2 tsp Kosher salt


  • 3 tbsp quality olive oil plus more for brushing
  • 8 oz button or shiitake mushrooms brushed clean and sliced
  • Kosher salt and freshly ground black pepper
  • 1 13 oz ball pizza dough click for make-ahead recipe
  • 1 cup pizza sauce recipe below
  • 2 cups whole milk low-moisture mozzarella cheese shredded
  • 4 oz soppressata cut into 1/2 inch strips
  • 3/4 cup pitted black olives halved lengthwise
  • Dried basil oregano and red pepper flakes, for sprinkling over the pizza before baking
  • 1/4 cup Parmesan cheese grated



  • In a medium-sized pan, heat the olive over medium heat.
  • Add the garlic and cook until softened, about 2 minutes. (Don't burn or will become bitter tasting).
  • Add the remaining ingredients, plus 1 tablespoon of water.
  • Simmer for 15 minutes. Taste and add more salt, if necessary. If too thin, cook for another 10 minutes, and add a little more tomato paste. Set aside and let cool completely.


  • Pre-heat 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.
  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the mushrooms and season with salt and pepper and sauté them until softened and slightly browned around the edges, about 5 minutes. Remove from heat and set aside.
  • On a pizza wheel, dusted with semolina (or corn meal), stretch or roll out the pizza into a large round.
  • Spread the sauce over the dough, leaving about a 1-inch space from the edge of the dough.
  • Top with the mozzarella cheese and then distribute the soppressata, cooked mushrooms and olives evenly around the pizza.
  • Brush the outside edge of the dough with olive oil and sprinkle about a 1/2 teaspoon each of the dried basil, oregano and red pepper flakes over the top.
  • Top with the parmesan cheese.
  • Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 10 - 15 minutes (depending on the temperature of your oven) until 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.


Calories: 314kcal