Date, Sopressata, Arugula, and Smoked Gouda Pizza

Pizza 61 Last Update: Jul 04, 2025 Created: Jul 04, 2025 0 0 0
Date, Sopressata, Arugula, and Smoked Gouda Pizza
  • Serves: -
  • Prepare Time: 48 hours 0
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty:
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"It was pizza night, and at the grocery store, Frost headed straight for Humboldt Fog cheese and prosciutto. Then she said, “I think our pizza would be good with pickles.” Her finale? Chick-fil-A sauce. She wanted a stinky goat cheese, pickle, and pig pizza that she could dip. “You’re a monster,” I told her. “I love you.” Like Frost, I ask myself, what can I do to make a pizza sing?

Ingredients

Directions

  1. "It was pizza night, and at the grocery store, Frost headed straight for Humboldt Fog cheese and prosciutto. Then she said, “I think our pizza would be good with pickles.” Her finale? Chick-fil-A sauce. She wanted a stinky goat cheese, pickle, and pig pizza that she could dip. “You’re a monster,” I told her. “I love you.” Like Frost, I ask myself, what can I do to make a pizza sing?
  2. I always have extra sauce and dough in the freezer, so the components that take the longest are already on deck. To ramp up the dough’s flavor, I swap the water for a cold-infused ancho chile stock. But you can infuse it with any fruit or veg that contains sugars to feed the yeast. Forget the pizza peel. It’s easier to use a sheet pan set right on top of the pizza stone. With toppings, I make sure every bite incorporates sweet, spicy, meaty, and fresh things. The honey is optional; use it if you want."—Scott ClarkTo make the dough: In a cast-iron pan over medium heat, heat the chiles for 30 seconds, then put them in a medium bowl. Pour 4 cups [945 ml] of cold water over them, cover the bowl tightly, and steep the chiles overnight.
  4. Strain the stock through a fine-mesh strainer into a bowl. In a medium bowl, whisk 11/2 cups [360 ml] of the chile stock with the granulated sugar and yeast and let it sit for 10 minutes. Reserve the chiles and the rest of the stock for other uses.
  6. Add the flour to the chile stock mixture, 1/2 cup [70 g] at a time, and mix with a wooden spoon or your hands until it’s fully incorporated. Add the olive oil and mix with your hands for 5 minutes until it’s fully incorporated (or put the dough in a stand mixer fitted with a dough hook and knead it on medium).
  7. Put the dough on a floured surface and knead it by hand until it’s smooth, about 10 minutes. Add the flaky salt and knead it for 3 to 4 minutes more. The dough should be soft and a bit springy. Form it into a ball and rub oil all over it, then put it in a medium bowl, cover it tightly, and let it ferment in the fridge for 24 hours.
  9. Put the dough on a floured surface, cover it with a damp kitchen towel, and let it rise until doubled in size, 2 to 4 hours. Using a dough scraper, split the dough in half. Cover one piece with a damp kitchen towel, or if you’re not making a second pizza right away, stow it in the fridge in an oiled bag for up to 5 days or in the freezer for up to 3 months. (Thaw it in the fridge, and then let it come to room temperature before using it.) Gently flatten the remaining dough ball. Fold it like a taco, then fold it again four or five times, as the dough tightens. Form a taut ball, place it in a bowl, cover it tightly, and leave it at room temperature until it’s doubled in size again, smells beery, and keeps an indent when poked, about 2 hours.
  11. To make the pizza sauce: In a food processor, a blender, or in a medium bowl with an immersion blender, blitz the tomatoes for a few seconds, leaving them a bit chunky.
  12. In a medium Dutch oven or stainless steel saucepan, melt the butter over medium-high heat. Once it stops foaming, add the oil and heat it until just before smoking, about 1 minute. Add the onion and garlic and cook, stirring, until they’re just caramelized, about 15 minutes. Stir in the tomatoes, brown sugar, kosher salt, red pepper flakes, and basil. Bring the sauce to a boil, then knock the heat down to a simmer and cook it for 1 hour. Cool the sauce to room temperature, then discard the basil. You’ll have about 4 cups [945 ml] of sauce. It keeps, in the fridge in an airtight container, for up to 1 week or in the freezer for up to 1 month. Thaw it in the fridge before using it.
  14. To make the pizza: Place a pizza stone on the top rack in your oven, and preheat the oven to 450°F [230°C].
  16. Spread olive oil all over a half sheet pan, babying the corners and edges. Ease the dough onto the pan. With your fingertips, press outward, working the dough into the corners of the sheet and up its edges. Be firm but gentle; any tear is a start-over scenario.
  18. With a silicone spatula or brush, paint a thin layer of sauce all the way to the dough’s edges. Evenly top it with the sopressata and dates. Grate the Gouda over the top like it’s a snowstorm, blanketing the pizza. Place the pan on top of the pizza stone and bake the pizza for 15 to 20 minutes, until the crust is golden and the cheese and dates start to caramelize. Let it cool for 5 minutes, then drizzle on the honey, if you’re into it. Slice the pie, scatter on the arugula and the lemon zest, if you want, and grind black pepper on top. Serve it right away.

Date, Sopressata, Arugula, and Smoked Gouda Pizza



  • Serves: -
  • Prepare Time: 48 hours 0
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty:

"It was pizza night, and at the grocery store, Frost headed straight for Humboldt Fog cheese and prosciutto. Then she said, “I think our pizza would be good with pickles.” Her finale? Chick-fil-A sauce. She wanted a stinky goat cheese, pickle, and pig pizza that she could dip. “You’re a monster,” I told her. “I love you.” Like Frost, I ask myself, what can I do to make a pizza sing?

Ingredients

Directions

  1. "It was pizza night, and at the grocery store, Frost headed straight for Humboldt Fog cheese and prosciutto. Then she said, “I think our pizza would be good with pickles.” Her finale? Chick-fil-A sauce. She wanted a stinky goat cheese, pickle, and pig pizza that she could dip. “You’re a monster,” I told her. “I love you.” Like Frost, I ask myself, what can I do to make a pizza sing?
  2. I always have extra sauce and dough in the freezer, so the components that take the longest are already on deck. To ramp up the dough’s flavor, I swap the water for a cold-infused ancho chile stock. But you can infuse it with any fruit or veg that contains sugars to feed the yeast. Forget the pizza peel. It’s easier to use a sheet pan set right on top of the pizza stone. With toppings, I make sure every bite incorporates sweet, spicy, meaty, and fresh things. The honey is optional; use it if you want."—Scott ClarkTo make the dough: In a cast-iron pan over medium heat, heat the chiles for 30 seconds, then put them in a medium bowl. Pour 4 cups [945 ml] of cold water over them, cover the bowl tightly, and steep the chiles overnight.
  4. Strain the stock through a fine-mesh strainer into a bowl. In a medium bowl, whisk 11/2 cups [360 ml] of the chile stock with the granulated sugar and yeast and let it sit for 10 minutes. Reserve the chiles and the rest of the stock for other uses.
  6. Add the flour to the chile stock mixture, 1/2 cup [70 g] at a time, and mix with a wooden spoon or your hands until it’s fully incorporated. Add the olive oil and mix with your hands for 5 minutes until it’s fully incorporated (or put the dough in a stand mixer fitted with a dough hook and knead it on medium).
  7. Put the dough on a floured surface and knead it by hand until it’s smooth, about 10 minutes. Add the flaky salt and knead it for 3 to 4 minutes more. The dough should be soft and a bit springy. Form it into a ball and rub oil all over it, then put it in a medium bowl, cover it tightly, and let it ferment in the fridge for 24 hours.
  9. Put the dough on a floured surface, cover it with a damp kitchen towel, and let it rise until doubled in size, 2 to 4 hours. Using a dough scraper, split the dough in half. Cover one piece with a damp kitchen towel, or if you’re not making a second pizza right away, stow it in the fridge in an oiled bag for up to 5 days or in the freezer for up to 3 months. (Thaw it in the fridge, and then let it come to room temperature before using it.) Gently flatten the remaining dough ball. Fold it like a taco, then fold it again four or five times, as the dough tightens. Form a taut ball, place it in a bowl, cover it tightly, and leave it at room temperature until it’s doubled in size again, smells beery, and keeps an indent when poked, about 2 hours.
  11. To make the pizza sauce: In a food processor, a blender, or in a medium bowl with an immersion blender, blitz the tomatoes for a few seconds, leaving them a bit chunky.
  12. In a medium Dutch oven or stainless steel saucepan, melt the butter over medium-high heat. Once it stops foaming, add the oil and heat it until just before smoking, about 1 minute. Add the onion and garlic and cook, stirring, until they’re just caramelized, about 15 minutes. Stir in the tomatoes, brown sugar, kosher salt, red pepper flakes, and basil. Bring the sauce to a boil, then knock the heat down to a simmer and cook it for 1 hour. Cool the sauce to room temperature, then discard the basil. You’ll have about 4 cups [945 ml] of sauce. It keeps, in the fridge in an airtight container, for up to 1 week or in the freezer for up to 1 month. Thaw it in the fridge before using it.
  14. To make the pizza: Place a pizza stone on the top rack in your oven, and preheat the oven to 450°F [230°C].
  16. Spread olive oil all over a half sheet pan, babying the corners and edges. Ease the dough onto the pan. With your fingertips, press outward, working the dough into the corners of the sheet and up its edges. Be firm but gentle; any tear is a start-over scenario.
  18. With a silicone spatula or brush, paint a thin layer of sauce all the way to the dough’s edges. Evenly top it with the sopressata and dates. Grate the Gouda over the top like it’s a snowstorm, blanketing the pizza. Place the pan on top of the pizza stone and bake the pizza for 15 to 20 minutes, until the crust is golden and the cheese and dates start to caramelize. Let it cool for 5 minutes, then drizzle on the honey, if you’re into it. Slice the pie, scatter on the arugula and the lemon zest, if you want, and grind black pepper on top. Serve it right away.

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I'm Promise and this is where I share my stuff. I am madly in love with food. You will find a balance of healthy recipes, comfort food and indulgent desserts.

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