Four-cheese & sopressa pizza with chilli

The success of this pizza can be found in its simplicity, and choosing good quality toppings.

  • 10 mins preparation
  • 14 mins cooking
  • 2 hrs marinating
  • Makes 1
  • Print
Four-cheese & sopressa pizza with chilli


Pizza dough
  • 7 gram (1 sachet) active dried yeast
  • 200 gram flour
  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
Four-cheese & sopressa pizza with chilli
  • 100 gram sopressa, thinly sliced (about 12 slices)
  • 90 gram each parmesan and asiago, grated (see tips)
  • 120 gram each fontina and provolone, grated
  • 1/3 cup oregano, finely chopped, plus extra leaves to serve
  • 1 tablespoon each thyme and sage, finely chopped
  • 1 long red chilli, thinly sliced


Pizza dough
  • 1
    Stir yeast and 120ml water in a small bowl until yeast dissolves, then set aside until starting to froth (5 minutes). Add flour, oil and a large pinch of salt and stir until combined, then turn onto a lightly floured work surface and knead until smooth and elastic (5 minutes). Place in a lightly oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (1-2 hours).
Four-cheese & sopressa pizza with chilli
  • 2
    Meanwhile, preheat oven to 250°C. Place a heavy oven tray in oven to heat. Knock back dough, roll out to 4mm thick. Remove tray from oven, carefully place dough on tray, top with sopressa, scatter with cheese, season to taste, scatter with herbs and chilli, drizzle with extra oil and bake until golden and puffed (12-14 minutes).
  • 3
    Remove from oven, scatter with extra oregano leaves and serve hot.


Asiago is available from delis and specialist food stores such as Nosh. Find fontina and provolone in delis and specialist food stores such as Farro Fresh.

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