Spicy Chili Honey Recipe

Make chili-infused honey

If using plain honey: combine honey, dried red chili flakes, smoked paprika and apple cider vinegar in a small saucepan. Warm gently over low heat for 6–8 minutes — do not boil — stirring occasionally to release chili oils. Remove from heat and let steep for 20 minutes. Strain through a fine mesh sieve into a clean jar, pressing to extract honey. Stir in kosher salt. If using store-bought hot honey, gently warm with vinegar and smoked paprika for 1–2 minutes, then remove from heat and let rest 10 minutes.

Candy the jalapeños

In a small nonreactive skillet, combine sugar and water and bring to a simmer over medium heat until sugar dissolves (about 1–2 minutes). Add the thinly sliced jalapeños and simmer gently for 2–3 minutes until they are slightly translucent but still have some bite. Remove from heat and let cool in the syrup for 10 minutes, then transfer jalapeño slices to the honey jar or a separate small container. Spoon a tablespoon or two of the syrup into the honey jar for extra glaze. Allow to cool to room temperature; the jalapeños will continue to absorb the syrup and become candied.

Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Stir in tomato paste and cook 30 seconds to deepen flavor. Add crushed tomatoes, dried oregano, crushed red pepper, sugar (if using), salt and black pepper. Bring to a light simmer, reduce heat to low and cook gently 8–10 minutes to thicken and concentrate flavors, stirring occasionally. Taste and adjust salt or sugar as needed. Keep warm until assembly.

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes, or prepare a skillet/grill for flatbread finishing if preferred.

Stretch or roll the pizza dough/flatbread to desired size and thickness on a floured surface. Transfer to a pizza peel or parchment-lined sheet for easy transfer.

Spread a thin, even layer (about 3–4 tablespoons) of the warm red sauce over the dough, leaving a 1/2" rim at the edge.

Distribute the house mozzarella evenly over the sauce, ensuring good coverage but not overloaded.

Tear or fold the soppressata slices and scatter them over the cheese. Leave some spaces for the honey and candied jalapeños to shine.

Bake on the preheated stone or sheet until crust is golden and cheese is melted and bubbling, 7–10 minutes (timing depends on oven and dough thickness). Rotate halfway if necessary for even browning.

Remove pizza/flatbread from oven. Immediately drizzle 1–2 tablespoons of the prepared spicy chili honey over the hot pizza in a thin, even zigzag. Arrange candied jalapeño slices across the pie to taste (use more or fewer depending on desired heat/sweetness).

Scatter fresh basil leaves over the top, drizzle the extra-virgin olive oil, and finish with a light sprinkle of coarse sea salt if desired. Let rest 1–2 minutes, slice and serve.