Soppressata Pizza

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Self Magazine

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Very yummy cheese combo. I used pizza dough and baked it first instead of using a pizza crust since I like my pizza really thin. Also switched soppresata with chorizo for the spicy kick. Instead of using fresh parsley I used a tiny dash of dried parsley and sprinkled some olive oil a few minutes before the pizza was ready which made the pizza so fragrant and yummy. Do be shy on the cheese!!
Thida Soe   •  5 Jul   •  Report
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Ingredients

3/4 cup grated lowfat Romano

3/4 cup grated lowfat fontina

2 cups bottled roasted red peppers

1 cup lowfat ricotta

40 ultrathin slices soppressata (or other Italian salami), about 4 oz

1/4 cup chopped fresh parsley

Grilled Pizza Crust

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