The Italian Stallion Recipe

Make caramelized onions

Thinly slice 2 medium yellow onions. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add onions with a pinch of salt and cook, stirring occasionally, 25–30 minutes until deep golden and sweet. If they begin to stick, add 1–2 tablespoons water. Remove from heat and let cool to room temperature (about 10 minutes). Yield: ~1 cup.

Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven without a stone, preheat to highest temperature and place a baking sheet upside down to heat.

If sausage is raw, cook it: remove casing (if any) and brown in a skillet over medium heat until cooked through (~6–8 minutes). Drain excess fat. If using slices, warm briefly. Cook bacon until crisp, drain and chop. Crumble or slice cooked sausage as desired. Let meats cool slightly.

Lightly flour a work surface and your hands. Stretch or roll the pizza dough to a 12-inch (30 cm) round, leaving a slightly thicker edge for the crust. Transfer dough to a piece of parchment or a pizza peel sprinkled with flour or semolina.

Brush the dough edge lightly with 1 tablespoon olive oil to encourage browning.

Apply base sauces

Spread the tomato pizza sauce evenly over the center of the dough, leaving a 1-inch border. Dollop David's mozzarella honey in small spoonfuls (3 tablespoons total) over the sauce — these will melt into sweet pockets. Drizzle the pineapple-sweet glaze in a few spots (about 2 tablespoons). Reserve the sriracha-honey — you'll finish with a drizzle after baking.

Scatter shredded mozzarella evenly over the sauced surface, then place pieces of fresh mozzarella spaced evenly to create melty islands.

Distribute the cooked sausage, pepperoni slices, smoked ham, chopped bacon, caramelized onions, and halved black Italian olives evenly over the cheese. Sprinkle fresh oregano leaves (or dried oregano) across the pizza and grind cracked black pepper to taste. If you like heat, sprinkle red pepper flakes lightly.

Slide the pizza (on parchment or your peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is puffed and browned and cheese is bubbling and lightly charred.

Remove the pizza from the oven. Let rest for 2 minutes, then drizzle the reserved sriracha-honey sauce in a thin zigzag across the top (about 2 tablespoons), and if desired, a light additional drizzle of David's mozzarella honey for a sweet finish.

Slice into 8 slices. Serve hot.