Pizza With Hot Soppressata, Mozzarella, Chilies, and Honey Recipe
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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.
Recipe Facts
Ingredients
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1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough
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1 (14-ounce) can whole peeled San Marzano tomatoes
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Kosher salt
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12 ounces fresh mozzarella, torn into rough chunks and drained
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4 ounces grated Parmesan cheese
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6 to 10 ounces sliced hot soppressata or salami
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1 small serrano chile, thinly sliced
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12 to 15 fresh basil leaves
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4 tablespoons extra-virgin olive oil
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4 tablespoons honey
Directions
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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.
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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.
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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.
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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.
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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.
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Drizzle pizza with 1 tablespoon honey, slice, and serve.
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Repeat steps 3 through 6 for remaining pizzas.
Special equipment
wood and metal pizza peels, pizza cutter, baking stone or Baking Steel (see note)
Notes
For best results, bake your pizza using a KettlePizza and Baking Steel setup.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
1254 | Calories |
60g | Fat |
131g | Carbs |
48g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 1254 |
% Daily Value* | |
Total Fat 60g | 76% |
Saturated Fat 20g | 102% |
Cholesterol 119mg | 40% |
Sodium 2704mg | 118% |
Total Carbohydrate 131g | 48% |
Dietary Fiber 5g | 20% |
Total Sugars 26g | |
Protein 48g | |
Vitamin C 15mg | 73% |
Calcium 637mg | 49% |
Iron 8mg | 43% |
Potassium 667mg | 14% |
*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. |