Made by Lee Hunzinger from Cane Rosso and Zoli's NY PIzza Tavern, Dallas TX.
1-pound hot soppressata/pepperoni (small dice)
2 oz minced garlic
2 oz minced shallots
1 lb granulated sugar
4 ounces sherry vinegar
1/2 ounce crushed red pepper
Sweat out the diced soppressata-pepperoni mix in a frying pan, rendering some of the fat and strain. You need to do this, otherwise the marmalade will be super greasy. Using the same pan, add the shallots, garlic, and olive oil and sauté on medium heat for about 5 minutes until the have a nice sweat going. Add the soppressata back to the mixture of shallots, garlic, and olive oil. Sautee and mix together for about another 5 minutes on medium heat. Add the sherry vinegar to deglaze the pan and Sautee for about a minute, then add the sugar and lower the heat.(don't want the sugar to burn, but want the sherry and the sugar to combine with one another) Sautee on very low heat, stirring every minute for about 15 minutes. At the end, add the crushed red pepper for a little extra kick. After it's done, cool on sheet pan.
1 lb ricotta
3 ounces extra virgin olive oil
3 ounces Parmesan cheese
Salt, pepper, dry oregano, and parsley to taste
For a 12" pizza use:
10 ounce dough ball
Olive oil, pureed garlic mix
7 oz. Mozzarella
Stretch the pizza, brush egg wash on the crust and add your sesame seeds, fennel, rosemary, oregano and fresh parsley. Layer 3 oz. mozzarella cheese and par bake the pizza at about 550 for 2-3 minutes, until it starts to brown on the bottom and the outer crust begins to rise.
When you think it is roughly half way done, lightly brush the mozzarella with your puree garlic and olive oil mix, sprinkle a little grated parmesan cheese, add 3 more oz. of mozzarella, the seasoned ricotta in dollops (about .5-.75 oz.), and dollops of the soppressata marmalade as well. Touch up with about .5 oz. of mozzarella, a pinch of fresh parsley and oregano on the pie and you are ready for baking. Put back into the oven for another 4-5 minutes.
After baking, brush the crust wish the olive oil garlic mix and dust lightly with some parmesan. Finish off with some fresh parsley and julienned basil. If you put all toppings on from the beginning of baking ,the sugar in the marmalade will separate. Parbaking and topping it in this way allows the pie to come together nicely, without separation.