Honey Badger Recipe

Bring dough to room temperature

Remove the pizza dough from the refrigerator at least 45–60 minutes before baking so it relaxes and is easy to stretch.

Preheat your oven as hot as it will go (500–550°F / 260–290°C). If using a pizza stone or steel, place it on the middle rack and preheat for at least 45 minutes. If using a baking sheet, preheat oven to 500°F (260°C).

In a small bowl, season the crushed DOP San Marzano tomatoes with 1 tsp sea salt and 1 tbs extra-virgin olive oil. Stir gently to combine — this is your sauce.

On a lightly floured surface or parchment, stretch or roll the dough into a 12–14 inch round (or desired size) leaving a slightly thicker rim. Transfer stretched dough to a floured pizza peel or parchment on a baking sheet.

Tear or slice the fresh mozzarella into pieces approximately 1/2-inch thick. Pat lightly with paper towel if very wet to avoid excess moisture on the pizza.

Spread an even layer of the seasoned crushed San Marzano tomatoes over the dough, leaving a 1/2–3/4 inch rim. Distribute the fresh mozzarella pieces evenly over the sauce.

Pre-cook the Italian sausage: heat a medium skillet over medium-high heat, add the crumbled sausage and cook until browned and cooked through, about 6–8 minutes. Drain excess fat on a paper towel-lined plate. If you prefer less oil, blot cooked sausage with paper towels.

Scatter the cooked crumbled Italian sausage evenly over the cheese. Arrange the thin salami slices on top (you can fold or tear slices for better coverage).

Evenly distribute the thinly sliced red onion and the chopped Peppadew peppers across the pizza. Sprinkle the dried red pepper flakes over the top for heat (adjust to taste).

Transfer the pizza to the preheated stone/steel or place the baking sheet in the oven. Bake until the crust is deeply golden and cheese is bubbly and slightly blistered, 8–12 minutes depending on oven temperature and setup. Rotate halfway through for even cooking.

Remove the pizza from the oven. Immediately scatter the torn fresh basil leaves over the hot pizza and grind the 1/4 tsp of black pepper on top.

Drizzle the local raw hot honey evenly over the pizza in a thin stream (about 2 tbs). Let rest 2 minutes so flavors meld, then slice and serve.