Add soppressata and cook until it browns at edges and renders its fat, 2-3 minutes. Turn off heat and stir in vinegar to deglaze pan, scraping up all browned bits. Season with salt and pepper to ...

Soppressata picante topping: Preheat the oven to 450 degrees. (500 degrees without a pizza brick.) Season the tomatoes with salt and pepper and blend into a slightly chunky purée with a blender ...