Honey Soppressata Recipe

Bring pizza dough to room temperature for 30–60 minutes if refrigerated; this makes stretching easier.

Preheat the oven to 500°F (260°C). If using a baking stone, place it in the oven on the middle rack and allow it to heat for at least 45 minutes. If using a sheet pan, lightly oil it and preheat oven to 475°F (245°C).

On a lightly floured or cornmeal-dusted surface, stretch or roll the dough into a 12–13 inch round (about 10–12 oz dough ball) leaving a slightly thicker rim for the crust. Transfer the stretched dough to a piece of parchment or a lightly oiled peel/pan.

Brush the dough surface lightly with 1 tbs extra-virgin olive oil and sprinkle the 1/4 tsp fine sea salt evenly over the surface. This will provide a subtle savory base under the cheese.

Tear or slice the 8 oz fresh mozzarella into pieces roughly 1/2 inch thick. Distribute the mozzarella evenly over the oiled dough, leaving a 1/2–3/4 inch border for the crust.

Sprinkle the 2 tbs grated grana padano or parmesan evenly over the mozzarella to add umami and a light salty finish.

Arrange the thin slices of soppressata (4 oz) over the cheese in a single layer. It's okay if some pieces overlap — they will crisp and render flavorful fat as the pizza bakes.

If you like heat, sprinkle 1/4 tsp red pepper flakes over the top, and add 1/4 tsp freshly cracked black pepper evenly.

Slide the pizza (with parchment if used) onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–10 minutes, or until the crust is golden and blistered and the mozzarella is melted and beginning to brown in spots. If using a sheet pan at 475°F, bake 10–14 minutes, watching for blistering.

If you like the soppressata crispier, turn the broiler to high for the last 30–60 seconds, watching closely to avoid burning.

Remove the pizza from the oven and let it rest on a rack or cutting board for 1–2 minutes so the cheese sets slightly.

Drizzle the 2 tbs of mild honey evenly over the hot pizza, concentrating slightly toward the center for a glossy finish and sweet contrast with the spicy-salty soppressata.

Scatter the fresh basil leaves (6 each) over the pizza and finish with a light 1/2 tsp drizzle of finishing olive oil. Cut into 6 slices and serve immediately.