There is always something to be thankful for.

The Red Wagon Pizza

Red Wagon cheese blend over red sauce topped with crispy sopressata ribbon, banana peppers, and house made sausage finished with chili flakes and fig balsamic. Served with a salad of mixed greens, tomatoes, shallots, and Salad Girl salad dressing. Plus, on Friday you will receive a link to the video of Chef/Owner Peter Cambell walking you through the making of the pizza with some great tips!
Difficulty: Challenging
Time: 45-50 Minutes
Calories: 804/serving Fat: 36g Carbs: 79g Protein: 31g


Soppressata is an Italian dry salami and a specialty of southern Italy. Its usually hung to dry for 3-12 weeks depending on the size and has become increasingly popular with specialty pizza joints, mainly because it’s delicious.

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This recipe was designed by local chef:
Peter Campbell - Red Wagon Pizza Co.
It started in New Jersey, grew in Detroit, and came to life in Minnesota. Peter Campbell and his wife Jacquie Campbell have been running Red Wagon as a part- time passion project for a few years, building a fan-base from their regular perch at The Linden Hills Farmer’s Market. In addition to pizzas, Red Wagon serves 36 beers on tap and offers an eclectic list of 20 moderately-priced wines by the glass. They also serve a rotating array of wood-fired skillets, single-dish creations featuring signature ingredients like house-made sausages and Stickney Hill cheeses.
Pizza dough
Pizza sauce
Pickled banana peppers
Fig Infused balsamic vinegar
Garlic salt
Red pepper flakes
Dusting Flour
Cheese blend
Signature sausage blend
Soppressata ribbons
Mixed greens
Grape Tomatoes
Salad girl dressing
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Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Scatter Evenly distribute ingredients
Anchoring Spreading the cheese over the sauce and crust barrier to ensure the cheese sticks to the pizza and doesn’t slid off and burn your chin...eeek!

What you need

Pizza Stone or baking sheet

Cutting board or pizza peel

Small mixing bowl

Cooking Instructions


Read through the entire recipe before getting started. Pre heat oven to the highest temp allowed with a pizza stone or upside down baking sheet inside. If you have a convection setting on your oven, use that. Remove the dough balls from the package and place in a large plastic or Pyrex container and allow to rest at room temperature for 20-30 minutes. Slice the grape tomatoes. Peel and julienne the shallot. If your make your pizza later in the week, make sure to freeze your dough balls and follow the quick thaw instructions when ready to use.


Watch the exclusive instructional video sent to you. Use a small amount of dusting flour on a solid surface, place 1 rested dough ball on the flour and press out the dough around the perimeter, leaving the center raised slightly, using your hands. Press this out to about 2-3 times the original size.


Continue to make sure your work surface is well floured. Flip over your hand pressed pizza dough so the sticky side is up. Using both hands in a clockwise motion, starting with your hands at “12 o’clock” on the dough, keep your left hand stationary and use your right hand to do the stretching. Bringing your hands back to “12 o’clock” each time, continue until you have stretched your dough to 12 to 14 inches. We have provided you with 2 dough balls just incase you might need it.


Place your dough onto a well floured cutting board or pizza peel. Add the sauce to the middle of the dough and using a large spoon or ladle spread the sauce over the dough leaving a 1 inch rim of sauce-free crust. Scatter the cheese, but not so you cant see the sauce. Make sure to anchor the cheese, crossing over the sauce onto the edge of the crust. Then scatter 3/4’s of each of the following ingredients evenly over the pizza, in this order: banana peppers, sausage and soppressata ribbons.


Make sure the topped pizza isn’t stuck to the cutting board or pizza peel. If it is lift up the stuck portion and add some dusting flour. Carefully slide your pizza onto the pizza stone or baking sheet. Since everyone’s oven will vary in temp and convection verse convention air flow, you will need to keep a close eye on the pizza. 10 minutes is a good estimate for bake time. You are looking for a nice golden crust and a brown golden bubbly cheese. When done remove from the oven, place back on the peel or cutting board and let sit for 5 minutes to cool before cutting.


Commit to the cut. Don’t go back and forth with the pizza cutter. Using a pizza cutter, slam it down and run it through the middle of the pizza. Turn and repeat as many times as you want to get the desired number of slices. Pull the mixed greens out of the fridge and toss with the salad girl dressing, sliced tomatoes and julienned shallot. Serve family style. Enjoy! NOTE: If your other dough ball didn’t get used up in your first attempt, feel free to get creative with it by using any additional ingredients or ingredients you have in your fridge to create another pizza or calzone.