Bee Sting Recipe

Preheat and prepare

Preheat your oven to its highest temperature (usually 500–550°F / 260–288°C). If you have a pizza stone or steel, place it on the middle rack before you turn the oven on so it heats for at least 30 minutes. If using a pizza peel, dust it lightly with semolina or flour.

Stretch or roll the pizza dough to a roughly 12-inch round on a lightly floured surface. Transfer to the floured peel or an inverted baking sheet if you don't have a peel. Brush the dough lightly with 1 tablespoon EVOO and sprinkle the fine sea salt evenly over the surface.

Evenly distribute the torn or sliced mozzarella over the oiled dough, leaving a 1/2" border for the crust.

Arrange the salami slices across the pizza. If you prefer crisped edges, tuck some slices under the cheese so they curl and crisp as the pizza bakes.

Scatter the thinly sliced serrano peppers and the thin red onion half-moons evenly over the cheese and salami. Use more or fewer serrano slices to adjust heat level (remove seeds to reduce heat).

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until the crust is golden and charred in spots and the cheese is bubbly and lightly browned, about 7–10 minutes at 500–550°F. Keep an eye after 6 minutes since high ovens vary.

Remove the pizza from the oven and immediately brush the crust lightly with the remaining 1 tablespoon EVOO.

Scatter the torn basil leaves over the hot pizza so they wilt slightly. Drizzle the orange blossom honey evenly over the pizza in a thin thread — this is the 'bee sting' element; start with 2 teaspoons and add more to taste.

Sprinkle the crushed red pepper flakes, freshly ground black pepper, and a pinch of flaky sea salt over the pizza. Let the pie rest for 1–2 minutes, then slice and serve hot.