Italian Sausage, Pepperoni, Bacon and Calabrian Chiles with Mozzarella, Vodka Sauce, Parmesan and Honey

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature available (475–500°F).

Preheat

In a medium skillet over medium-high heat, add 1 teaspoon olive oil. Crumble the Italian sausage into the skillet and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat on a paper towel-lined plate.

Cook sausage

Using the same skillet (wipe out if excess fat remains), cook the bacon pieces over medium heat until crisp, about 5–7 minutes. Transfer to paper towels to drain and chop into bite-sized pieces if not already chopped.

Cook bacon

On a lightly floured surface or parchment, stretch or roll the dough into a roughly 12-inch round (or desired shape) about 1/8–1/4 inch thick. If you prefer a thicker crust, leave it slightly thicker at the edges to form a rim.

Stretch dough

In a small bowl, combine the vodka tomato sauce with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and taste-adjust if needed.

Season sauce

Spread the seasoned vodka sauce evenly over the stretched dough, leaving a 1/2-inch border. Distribute the shredded or sliced mozzarella evenly over the sauce, leaving some small gaps so toppings can meld directly to sauce and cheese.

Sauce & cheese

Scatter the cooked crumbled Italian sausage, chopped bacon, and sliced pepperoni evenly across the pizza. Spoon small dollops of chopped Calabrian chiles (use more or less to taste) across the top so heat is distributed in concentrated spots.

Add meats & chiles

Sprinkle the 1/2 cup grated Parmesan evenly over the assembled pizza, concentrating a bit more toward the center for a savory finish.

Grate Parmesan

Slide the pizza (on parchment or a peel) onto the preheated pizza stone or inverted baking sheet. Bake until the crust is golden and blistered and the cheese is bubbling and beginning to brown, 8–12 minutes depending on oven temperature and stone heat. Rotate halfway through baking for even browning.

Remove the pizza from the oven and let rest on a rack or cutting board for 2 minutes. Drizzle the honey in a thin, even stream across the hot pizza (about 2 teaspoons total), then scatter the chopped Calabrian chile oil from the jar if any remained for extra flavor. If you like a bit more heat, sprinkle 1/4 teaspoon red pepper flakes.

Tear and scatter fresh basil leaves over the pizza, slice into 8 slices, and serve immediately.

prepared pizza dough (store-bought or homemade)

vodka tomato sauce

extra-virgin olive oil

fine sea salt

freshly ground black pepper

fresh whole-milk mozzarella, shredded or sliced

grated Parmesan (or Parmigiano-Reggiano)

Italian sausage (mild or hot), casings removed and crumbled

sliced pepperoni

bacon, thick-cut, cooked and chopped

Calabrian chiles in oil, roughly chopped (adjust to heat preference)

mild honey (or orange blossom honey)

red pepper flakes (optional)

fresh basil leaves, torn (optional)

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