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Ingredients
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Dough & assembly
Tomato sauce
Spicy honey drizzle
Method
Tomato sauce
Make the sauce
In a small saucepan, warm 1 tsp extra-virgin olive oil over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the crushed San Marzano tomatoes, dried oregano, 1 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook 8–10 minutes to thicken slightly. Taste and adjust seasoning. Keep warm while preparing the pizza.
Spicy honey drizzle
Prepare spicy honey
Combine 3 tbs honey and 1 tsp red pepper flakes in a small microwave-safe bowl or small saucepan. Warm gently (about 15–20 seconds in microwave or over very low heat) until honey becomes runny and the red pepper releases flavor. Stir in 1 tsp apple cider vinegar if using. Let sit 5 minutes so the flakes infuse the honey. Strain if you prefer a smooth drizzle (optional).
Dough & assembly
Preheat and prepare dough
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Lightly flour a work surface and stretch or roll the pizza dough to a 12-inch round (adjust size for dough amount). Transfer dough to a pizza peel or another inverted baking sheet lined with parchment; brush the outer 1/2-inch edge of the dough with 1 tbs olive oil to help browning.
Assemble pizza
Spread 1–1 1/2 cups of the warmed tomato sauce evenly over the dough, leaving the oiled rim exposed. Distribute the torn/sliced fresh mozzarella evenly over the sauce, leaving small gaps so the soppressata can curl and crisp. Arrange the thin soppressata slices over the cheese in an even single layer; they may overlap slightly.
Bake
Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating once if necessary, until the crust is deeply golden and blistered, the soppressata edges are crisp, and the cheese is bubbly. If using a lower-temperature oven, bake until the crust is fully cooked and charred at the edges.
Finish & serve
Remove pizza from oven and let rest 1–2 minutes. Scatter fresh basil leaves over the hot pizza. Drizzle the spicy honey evenly over the entire pizza (start light — about half, then add more to taste) so it settles into the soppressata and cheese. Slice into 6–8 pieces and serve immediately.