IN THE KITCHEN 12-inch circle. Spread béchamel over dough, leaving, 1/8-inch border around the edge. Top with cheese. Place the mushrooms, bacon and leeks on the pizza and cook until golden brown and cooked through. Finish with balsamic reduction drizzle. Sopressata Suprema While a Margherita pizza with sopressata hits all of the tastes. Let's explore a different variation. 1 9- to 12-ounce dough 4 ounces pizza sauce 14 slices sopressata 6 ounces fresh mozzarella Grated Parmesan 8 Calabrian chili, in strips ½ tablespoon roasted garlic 3 ounces caramelized red onion, in strips Stretch and shape dough into a 12-inch circle. Spread the sauce over the crust. Sprinkle 2 tablespoons of Parmesan over sauce. Now lay each slice of sopressata in a spiral fashion around pizza. Top with chilies, garlic and caramelized red onion. Add pinches of fresh mozzarella evenly placed. Bake. Remove from oven. Cut and serve. n DENISE GREER is Executive Editor at Pizza Today. 3 8 / P I Z Z AT O D AY. C O M / M AY 2 0 2 0 036_PIZ_0520_IKtaste.indd 38 4/6/20 9:21 AMhttp://www.PIZZATODAY.COM