Name: Hideaway Pizzas Tuscan Torch Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 piece pizza dough (store-bought or homemade), 10–12 inch round; 1 tbs olive oil; 2 tbs glaze (balsamic reduction or slightly sweet BBQ glaze); 1.5 cups shredded low-moisture mozzarella; 18 piece cup-and-curl pepperoni slices (or thin pepperoni); 3 oz cup-and-char style Italian sausage, cooked and crumbled; 1 cups whole-milk ricotta; 1 tsp salt (for ricotta); 0.25 tsp black pepper (for ricotta); 2 tsp shake (pizza seasoning blend: crushed red pepper, garlic powder, oregano, parmesan); 2 tbs hot honey; 8 leaf fresh basil leaves, torn; 1 tbs cornmeal or semolina (for dusting peel/pan)

Method

Dough & Assembly Base

Preheat and prepare dough

Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. If using a pizza peel or sheet, dust it with cornmeal or semolina. Stretch or roll the pizza dough to a 10–12 inch round on a lightly floured surface, aiming for an even 1/4-inch thickness with a slightly thicker rim.

Brush the top of the stretched dough lightly with 1 tablespoon olive oil, leaving the rim bare. Spoon the glaze over the dough in a thin even layer (about 2 tablespoons), spreading gently to within 1/2 inch of the edge. Sprinkle the shredded mozzarella evenly over the glazed dough, creating a uniform cheese layer.

Meats & Ricotta

Prepare and place meats

If your Italian sausage is raw, crumble and cook it in a skillet over medium heat until browned and cooked through (about 6–8 minutes); drain excess fat. If using pre-cooked cup-and-char sausage, warm slightly. Arrange the pepperoni slices in an overlapping pattern across the cheese, spacing so many will curl into cups as they bake (about 18 slices). Scatter the cooked, crumbled sausage evenly across the pizza, focusing slightly toward the center so the rim remains clean.

Add ricotta dollops

Season the ricotta with 1 teaspoon salt and 1/4 teaspoon black pepper, stirring gently. Using a spoon, drop 8–10 small dollops (about 1 tablespoon each) of the seasoned ricotta across the pizza surface, leaving some space between dollops so they remain distinct as they warm.

Bake & Finish

Bake the pizza

Carefully transfer the assembled pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden, pepperoni edges are charred/cupped, and cheese is bubbly. Adjust time for oven: watch for desired char on pepperoni and rim coloration.

Add shake, hot honey, and basil

Remove the pizza from the oven and place on a cooling rack or cutting board. Immediately sprinkle the 2 teaspoons of pizza seasoning 'shake' evenly over the hot pizza so it adheres to the cheese. Drizzle 2 tablespoons hot honey in a light zigzag over the entire pie (use more or less to taste). Scatter torn fresh basil leaves on top so the residual heat wilts them slightly.

Let the pizza rest 2–3 minutes, slice into 6–8 wedges, and serve hot so the ricotta is warm and the pepperoni cups hold any oils and glaze.