Soppressata Piccante Pizza - 3 Pack
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Not eligible for shipping to CanadaThis is a three pack of Motorino’s Soppressata Piccante Pizza, topped with hot soppressata (pepperoni’s spicy cousin) from Salumeria Biellese, tomato sauce, fior di latte mozzarella, extra virgin olive oil, oregano, and chile flakes.
Chef Mathieu Palombino has truly mastered the art of crafting authentic Neapolitan-style pizzas at Motorino, which first opened on a quiet Brooklyn corner in 2008 but has since expanded to more than a dozen locations worldwide, including Hong Kong, Dubai, and Singapore. Palombino starts with the highest-quality available ingredients, and his pizzas are essentially perfect: The rim is pillowy and soft with a slight char from the wood-burning oven, the sauce is tangy and well-balanced, and the toppings are applied with a deft hand. This isn’t just great pizza; it’s downright transcendent, and the New York Times rightfully called the city’s best.
This package serves 3-5 people and includes 3 Soppressata Piccante Pizzas
- Each pizza serves 1-2 people and measures 13"
- Choose to add 6 Meatballs with Marinara Sauce!
- Meatballs and sauce weigh approx. 2 lbs.
- Pizzas ship fresh with ice packs, may thaw in transit.
- Upon arrival, store pizzas for up to three days in the refrigerator or keep frozen for up to three months.
- Meatballs ship frozen with ice packs, may thaw in transit.
- Upon arrival, store meatballs and sauce in the refrigerator for up to three days. Refreezing is not recommended.
To Serve
- If frozen, thaw at room temperature for 15 minutes.
- Preheat oven to 400 degrees.
- Remove pizza from packaging and place directly on metal baking pan.
- Bake for 5-7 minutes, or until cheese is bubbling.
- Slice, serve and enjoy!
Add On – Meatballs
- If frozen, defrost in refrigerator before heating.
Warming – Stovetop - Transfer meatballs and sauce to a saucepan with a lid.
- Cook over high heat until sauce begins to bubble, then cover and reduce heat to a simmer.
- Cook over low heat for 6-8 minutes, or until meatballs reach an internal temperature of 160° F.
- Gently stir periodically to prevent burning on the bottom of the pan.
- Serve and enjoy!
Warming – Microwave - Transfer meatballs and sauce to microwave-safe dish with a lid.
- Microwave on high for approximately 4-5 minutes or until heated through with an internal temperature of 160° F.
- Transfer meatballs to a plate, sprinkle with grated pecorino and fresh basil (optional, not included).
- Serve and enjoy!
- Soppressata Piccante Pizzas – Flour, Tomatoes, Fior Di Latte Mozzarella, Salumeria Biellese Sopressata Piccante, Extra-virgin Olive Oil, Sea Salt, Dried Chile Flakes, Oregano, Yeast Contains Dairy & Wheat
- Motorino’s Meatballs – Pork, Beef, Sweet Italian Sausage (Pork, Sea Salt, Spices, Turbinado Sugar, Natural Flavorings, Spice Extractives), Tomatoes, Ricotta Cheese, Heavy Cream, Eggs, Pecorino, Bread Crumbs (Flour, Yeast, Salt), Garlic, Sea Salt, Black Pepper, Extra Virgin Olive Oil Contains: Milk, Eggs, Wheat
“New York City’s Best Pizza” - The New York Times
“New York City’s Best Pizza” - The New York Times
Mathieu Palombino may be a Belgian chef, but he’s truly mastered the art of crafting authentic Neapolitan-style pizzas at Motorino, which first opened on a quiet Brooklyn corner in 2008 but has since expanded to more than a dozen locations worldwide, including Hong Kong, Dubai, and Singapore.
Palombino starts with the highest-quality available ingredients, and his pizzas are essentially perfect: The rim is pillowy and soft with a slight char from the wood-burning oven, the sauce is tangy and well-balanced, and the toppings are applied with a deft hand. This isn’t just great pizza; it’s downright transcendent, and the New York Times rightfully called the city’s best.
