Pizza With Hot Soppressata, Mozzarella, Chilies, and Honey Recipe

Pizza With Hot Soppressata, Mozzarella, Chilies, and Honey Recipe

Honey and soppressata make an unlikely but natural pair on pizza. [Photograph: J. Kenji López-Alt]

Spicy salami and sweet honey are perfect partners on this Neapolitan-style pizza with fresh mozzarella and sliced chilies.

Why It Works

  • Sweet and spicy flavors are in perfect balance.
  • Yield:Makes four 10- to 12-inch pizzas, serving 4
  • Active time: 45 minutes
  • Total time:3 to 4 hours


  • 1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough
  • 1 (14-ounce) can whole peeled San Marzano tomatoes
  • Kosher salt
  • 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 chili, thinly sliced
  • 12 to 15 fresh basil leaves
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons honey


  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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.

  4. 4.

    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.

  5. 5.

    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.

  6. 6.

    Drizzle pizza with 1 tablespoon honey, slice, and serve.

  7. 7.

    Repeat steps 3 through 6 for remaining pizzas.