Oh, you fancy? Pepperoni pizza just got a serious upgrade, with saucy tomatoes, sweet and salty salami, and a tangle of peppery arugula.
What You Get
Par-baked pizza crust
Shallot or spring onion
Shredded mozzarella cheese
What You’ll Need
Grated Parmesan cheese (optional)
Chile flakes (optional)
Makes 3 servings
Active Time: 10 minutes
Total Time: 25 minutes
Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below (to catch any drips from the cooking pizza).
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Drizzle with 1 tablespoon olive oil and season with salt. Thinly slice about ¼ cup of the shallot. Thinly slice 1 clove of garlic, if using.
Using a spoon, spread the crust with about ½ cup of the tomatoes and scatter with the shallot and garlic. Arrange the sopressa on top, and sprinkle with about 1 cup of the cheese. Shimmy the pizza from the cardboard directly onto the oven rack and bake until golden and bubbly, about 12 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. In a bowl, toss the arugula with 1 teaspoon olive oil and a pinch of salt. Cut the pizza into wedges, then pile the arugula on top. If you have some on hand, dust with Parmesan and chile flakes, and serve warm.