Hot Honey E Soppressata Recipe

Preheat

Place an oven rack in the top third of the oven and preheat to 500°F (260°C). If you have a pizza stone or steel, place it in the oven to heat for at least 30 minutes.

If using refrigerated dough, let it rest at room temperature for 20–30 minutes so it's easier to stretch. Lightly dust a work surface with flour and stretch or roll the dough into a 10–12 inch round (or rectangular to fit your sheet/pizza steel). Aim for an even thickness about 1/4 inch thick with a slightly thicker rim.

Brush the top of the stretched dough lightly with 1 tablespoon olive oil and sprinkle 1/4 teaspoon fine sea salt evenly over the surface. This helps create a crisp, flavored crust.

Arrange the 8 oz fresh mozzarella evenly over the oiled dough, leaving a 1/2 inch border for the crust. Tear large pieces if using fresh to avoid pooling too much moisture in one spot.

Scatter the 4 oz shredded fontina evenly over and around the mozzarella for meltiness and a slightly nutty flavor.

Tuck or lay the 4 oz thinly sliced soppressata across the cheese. You can overlap slices or disperse them so each bite has cured-meat flavor. For a crisper result, briefly fold some slices so edges crisp.

Grind about 1/4 teaspoon freshly cracked black pepper over the assembled pizza.

Transfer the pizza to the preheated stone/steel or a rimmed baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and blistered in spots and the cheeses are bubbling and starting to brown.

If your oven has a broiler and the top needs more color, broil 30–60 seconds while watching closely to avoid burning.

While the pizza bakes, make the hot honey. In a small saucepan combine 1/2 cup honey and 1 tablespoon water. Warm gently over low heat — do not boil — just enough to loosen the honey to a pourable consistency (about 2–3 minutes).

Stir in 1 teaspoon red pepper flakes and remove from heat. Let steep 5–10 minutes for heat to infuse. If you prefer a brighter, slightly tangy honey, stir in 1/2 teaspoon apple cider vinegar after removing from heat. Taste and add more red pepper flakes if you want it hotter.

Strain the honey through a fine mesh sieve if you want a smooth honey without visible flakes; otherwise leave the flakes in for visual appeal and extra heat.

When the pizza is done, remove it from the oven and let rest 1–2 minutes so the cheeses set slightly.

Drizzle the hot honey evenly over the pizza. Use about 1 to 2 tablespoons to start, then add more to taste — aim for a glossy, lightly sweet-spicy finish, not a drenched pizza.

Scatter 1/2 cup microgreens or baby arugula over the top if using, for freshness and a peppery contrast.

Slice into 6 pieces and serve immediately. Leftover hot honey can be stored in a sealed jar at room temperature for up to 2 weeks; rewarm slightly before using if it solidifies.