Butcher & Bee Recipe

Cook and crumble sausage

Heat a skillet over medium-high heat. Crumble the Italian sausage into the dry skillet and cook, stirring and breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat on a paper towel-lined plate and set aside.

Char pepperoni and bell pepper

In the same skillet over high heat (wipe out excess fat if needed), add pepperoni slices in a single layer and sear 30–60 seconds per side until edges blister and char lightly. Remove to a plate. Add the thinly sliced red bell pepper and sear 2–3 minutes until softened and slightly charred; remove and set aside.

Make hot honey

In a small saucepan or microwave-safe bowl, combine honey and crushed red pepper flakes (or a few drops of chile oil). Warm gently over low heat (or 15–20 seconds in microwave) until honey thins slightly and the chiles infuse, about 2–3 minutes; do not boil. Stir in apple cider vinegar if using. Taste and adjust heat by adding more flakes if desired. Keep warm or room temperature until ready to drizzle.

Preheat oven

Preheat oven and pizza stone/pan

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to its highest setting.

Shape dough

On a lightly floured surface, stretch or roll the 1 lb dough into a 12–13 inch round, leaving a slightly thicker edge for the crust. Transfer to a pizza peel dusted with flour or cornmeal, or to an inverted baking sheet if you don’t have a peel.

Assemble sauce and cheese

Spread the tomato sauce evenly over the dough, leaving a 1/2-inch rim. Sprinkle the minced garlic and dried oregano over the sauce. Evenly distribute the shredded mozzarella, then scatter the cooked crumbled Italian sausage over the cheese. Place the charred pepperoni slices and charred bell pepper pieces on top. Finish with a light sprinkle of red pepper flakes if using and the grated pecorino/parmesan.

Brush the exposed crust with olive oil for a golden finish.

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) until the crust is blistered and cheese is bubbling and lightly browned, 8–12 minutes depending on oven and thickness.

Rest and drizzle

Remove the pizza from the oven and let rest 2 minutes. Using a spoon, drizzle the prepared hot honey evenly over the pizza to taste (start with 1–2 tablespoons and add more if desired). Allow the honey to set for a minute, then slice and serve.