Charred Signature Recipe
tomato sauce | provolone | mozzarella | meatballs | pickled fresnos | basil hot honey
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Ingredients
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Dough & Assembly
Sauce
Cheeses & Toppings
Basil Hot Honey (if making at home)
Method
Basil Hot Honey (optional, make ahead)
- 1
Infuse honey
In a small saucepan over low heat, combine 1/2 cup honey and 1/2 tsp red pepper flakes. Warm gently for 3–5 minutes—do not boil—until fragrant and easy to stir. Remove from heat and stir in 2 tbsp chopped fresh basil and 1/2 tsp apple cider vinegar if using. Let cool, then strain out solids if you prefer a clear honey. Set aside to cool to room temperature (can be made up to 3 days ahead and refrigerated; bring to room temp before using).
Sauce
- 2
Prepare quick tomato sauce
In a small saucepan, heat 1 tsp olive oil over medium-low heat. Add 1 tsp minced garlic and sauté about 30 seconds until fragrant. Add 1 cup crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp red pepper flakes (if using). Simmer gently 8–10 minutes to reduce slightly and concentrate flavor. Taste and adjust seasoning. Remove from heat and let cool slightly.
Meatballs
- 3
Heat or finish meatballs
If using pre-cooked meatballs, warm them in a 350°F (175°C) oven for 8–10 minutes or heat in sauce on the stove until warmed through. If using raw meatballs, bake at 375°F (190°C) for 12–15 minutes until internal temp reaches 165°F (74°C). Once warm, slice each meatball in half (for even distribution across the pizza).
Dough & Assembly
- 4
Preheat oven and prepare stone or pan
Preheat the oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. If using a sheet pan, place it in the oven while it heats. Lightly dust a pizza peel or work surface with 2 tbs flour and 1 tbs cornmeal.
- 5
Shape dough
Stretch or roll the dough to a roughly 12-inch round, leaving a slightly thicker edge for a charred crust. Transfer the dough to the dusted peel or prepared sheet pan.
- 6
Sauce and cheese
Spread about 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border. Lay the 4 oz provolone slices over the sauce, slightly overlapping. Scatter the 6 oz torn fresh mozzarella evenly on top.
- 7
Add meatballs and season
Distribute the 8 warmed and halved meatballs across the pizza so each slice will have pieces. Drizzle 1 tsp olive oil lightly over the top and season with a pinch of salt and freshly cracked black pepper.
- 8
Bake for charred finish
Slide the pizza onto the preheated stone or place the pan in the oven. Bake 8–12 minutes until the crust is blistered and charred in spots, cheese is melted and bubbling, and bottom is golden. Rotate halfway through for even charring if needed. Oven times vary—watch closely.
- 9
Finish & garnish
Remove pizza from oven. Immediately top with 1/2 cup sliced pickled fresnos distributed across the pizza. Scatter torn fresh basil leaves over the hot pizza. Drizzle 3 tbsp basil hot honey evenly over the pizza (more or less to taste). Let rest 1–2 minutes, then slice and serve.