This is my ALL TIME FAVORITE PIZZA. I know how obnoxious all capital letters are, but that was intentional because that is how good this pizza is! I want to yell it from the rooftops! It is a sweet and spicy twist on a traditional pizza. On top of a fluffy Sicilian style crust is a thick herby tomato sauce, topped with heaps of fresh mozzarella, spicy sopressata, and fragrant basil. But the true love story begins when pizza met.... hot honey! If you have never tried hot honey, be ready to be mind blown. It's spicy and sweet; it is like candy with a kick.
My first job was at Barros Pizza! I mostly worked there to fund my ranch addiction (they have the best ranch in the whole entire world). After working the cash register for a while, I would always peek through the window to the kitchen to see pizza tossing in the air. It didn't take long for my curiosity to strike. After shifts, we would experiment with pizza toppings and flavors. Countless combinations! One night, we even made a cinnamon apple dessert pizza! If only I had discovered hot honey back then... maybe I would have consumed less ranch.
Spicy Sopressata Pizza with Hot Honey
- 16-inch Pizza Pan
- 2 teaspoons instant dry yeast
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 ¾ cups warm water
- ⅓ cup olive oil
- 5 cups all purpose flour
- 4 tablespoons butter melted, to brush crust before and after baking
- 6 ounces tomato paste
- 15 ounces tomato sauce
- 2 tablespoons oregano
- 2 tablespoons fresh parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 cup honey
- 6 dried chili peppers chopped
- 12 ounces fresh mozzarella drained and torn into rough chunks
- 6-10 ounces hot sopressata
- 10-15 fresh basil leaves
- fresh parmesan optional
- In a bowl of a stand mixer or a large bowl, combine yeast, sugar, salt, water, olive oil, and flour.
- Knead on low or hand knead until dough starts to come together. Continue kneading until the dough forms a soft ball, and all sides of the bowl are clean. Add more flour if needed to achieve this texture.
- Dust a sheet pan with flour and set the dough on it. Lay a hand towel on top of the dough and rest for 5 hours.
- In a medium-sized bowl, mix tomato paste and tomato sauce together until smooth.
- Add the oregano, fresh parsley, garlic powder, onion powder, salt, and pepper and mix again.
- Set aside.
- Add honey and chopped dried chiles to the saucepan. Heat over low-medium heat to a bare simmer. Do not boil!
- Just as the mixture starts to simmer, turn the heat down to low. Cover and cook for about 30 minutes to infuse the chiles.
- Remove from heat and strain mixture into an airtight container.
Put it all together
- Preheat the oven to 550F.
- On a 16-inch pizza pan, place your dough. Gently stretch dough the size of the pan, about ¼ inch thick. Make edges of pizza dough a little thicker to form the crust.
- Spread a layer of pizza sauce around the pizza, leaving a 1-inch border around the edge. Brush melted butter on the crust edges and sprinkle garlic powder and dried parsley.
- Grab the fresh mozzarella, rip chunks with your hands, and place them evenly dispersed over the pizza. Followed by the spicy sopressata, and followed by the basil leaves.
- Transfer pizza to the oven and cook for approximately 16-20 minutes or until the crust is golden and toppings are bubbly.
- Cool for 5 minutes before serving. Brush crust with remaining melted butter. Drizzle hot honey on top and fresh parmesan.