Hot and Sweet Soppressata and Fennel Grandma Pie

Grandma-Style Pizza Dough (click for recipe)

• 12 ounces fresh mozzarella, grated (about 2½ cups)
• 1 cup Fresh Tomato Pizza Sauce (click for recipe)
• 2 ounces thinly sliced hot soppressata
• 2 ounces thinly sliced sweet soppressata
• ½ fennel bulb, thinly sliced
• 2–3 fresh red chiles, thinly sliced
• 2 ounces Pecorino Romano, finely grated (about ½ cup)
• ¼ cup olive oil
• Coarsely chopped fennel fronds, flaky sea salt (such as Maldon), and crushed red pepper flakes (for serving; optional)

1. Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
2. Once dough has risen in baking sheet, top with mozzarella, dot pie with tomato sauce, and top with hot and sweet soppressata, fennel, chiles, then Pecorino; drizzle with oil. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.
3. Serve topped with fennel fronds, sea salt, and red pepper flakes, if using.