Why It Works
- Sweet and spicy flavors are in perfect balance.
Spicy salami and sweet honey are perfect partners on this Neapolitan-style pizza with fresh mozzarella and sliced chilies.
1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough
1 (14-ounce) can whole peeled San Marzano tomatoes
12 ounces fresh mozzarella, torn into rough chunks and drained
4 ounces grated Parmesan cheese
6 to 10 ounces sliced hot soppressata or salami
1 small serrano chile, thinly sliced
12 to 15 fresh basil leaves
4 tablespoons extra-virgin olive oil
4 tablespoons honey
Divide dough into four equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.
When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
Preheat broiler to high. Spread a thin layer of crushed tomatoes over the pizza, leaving the 1-inch border around the edge. Spread 1/4 of mozzarella over pizza, followed by 1/4 of Parmesan, 1/4 of sliced soppressata, 1/4 of chilies, and 1/4 of basil leaves. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.
Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone or steel for remaining pizzas.
Drizzle pizza with 1 tablespoon honey, slice, and serve.
Repeat steps 3 through 6 for remaining pizzas.
wood and metal pizza peels, pizza cutter, baking stone or Baking Steel (see note)
For best results, bake your pizza using a KettlePizza and Baking Steel setup.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||76%|
|Saturated Fat 20g||102%|
|Total Carbohydrate 131g||48%|
|Dietary Fiber 5g||20%|
|Total Sugars 26g|
|Vitamin C 15mg||73%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|