Bee Stinger Recipe

Preheat

Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack and allow 45–60 minutes to fully heat. If using a baking steel or sheet, preheat similarly.

Stretch or roll the pizza dough to a 12-inch round on a lightly floured surface. Leave a slightly thicker rim for the crust. Transfer to a pizza peel dusted with semolina or a parchment-lined baking sheet for easier transfer.

Brush the outer 1/2-inch of the dough lightly with 1 tablespoon olive oil to help it brown and finish crisp.

Spoon 2 tablespoons of house red pizza sauce onto the center of the stretched dough. Using the back of the spoon, spread the sauce in a thin, even layer, leaving the oiled rim exposed (about 1/2 inch).

Evenly distribute 1 cup shredded whole milk mozzarella over the sauced dough, leaving the rim clean. Sprinkle 1/4 cup finely grated Asiago over the mozzarella for a tangy, nutty finish.

Arrange 6 slices of hot Italian Calabrese salami across the pizza in a slightly overlapping pattern. Place 8–10 slices of cup & char pepperoni on top or between the salami slices, giving each piece some space so edges can crisp and cup a little during baking.

Slide the assembled pizza onto the preheated pizza stone or steel (or place the baking sheet in the oven). Bake at 500°F (260°C) for 8–12 minutes, depending on oven and heat source, until crust is golden-brown and cheese is melted and bubbling and pepperoni edges show slight charring. Rotate halfway if your oven has hot spots.

Remove pizza from oven and transfer to a cutting board. Allow to rest 1–2 minutes before finishing.

While the pizza bakes (or immediately after removing from oven), prepare the honey-jalapeño drizzle: in a small bowl combine 3 tablespoons mild honey, the minced jalapeño (start with 1 small jalapeño, seeded for milder heat), and 1/2 teaspoon fresh lemon juice. Stir and let sit 2–3 minutes to infuse. Taste and adjust: add more jalapeño for heat or more honey for sweetness. Warm slightly (10–15 seconds in microwave) if the honey is very thick so it pours easily.

In a small bowl toss 1 cup baby arugula with a pinch of kosher salt and a few grinds of fresh black pepper. If desired, add a light drizzle (about 1/2 teaspoon) of olive oil or 1/4 teaspoon lemon juice to help coat the leaves lightly.

Top the hot pizza with the dressed baby arugula, arranging evenly over the meats and cheeses.

Drizzle the honey-jalapeño mixture evenly over the arugula-topped pizza — aim for 2 teaspoons to 1 tablespoon across the pizza, depending on sweetness/heat preference. Add more in streaks if you prefer stronger honey heat.

If desired, finish with a light sprinkle of red pepper flakes for visual contrast and extra heat.

Let the pizza rest 1 more minute so juices settle, slice into 6–8 pieces, and serve immediately.