Shown here with pepperoni.
Crisp, blistered crust. Cupped soppressata. Fresh mozzarella and basil. Then the finishing move: a generous drizzle of Killjoy's Hot Honey the second it comes out of the oven. One bite and it's lights out.
Yield: One 12-inch pizza (2 to 3 servings) | Prep: 15 min | Cook: 12 min | Total: 27 min (plus dough rest)
Ingredients
1 lb pizza dough, at room temperature
Semolina or flour, for dusting
1/3 cup crushed San Marzano-style tomatoes
1 small garlic clove, grated
Pinch of kosher salt
6 oz fresh mozzarella, torn and patted dry
2 oz thinly sliced soppressata
2 tablespoons finely grated Parmigiano-Reggiano
1 tablespoon olive oil
2 tablespoons Killjoy's Hot Honey
Fresh basil leaves
Steps
Place a pizza stone or steel on the top third of the oven and heat to the highest setting (500 to 550°F) for at least 45 minutes.
Stir the tomatoes, garlic, and salt together.
Stretch the dough into a 12-inch round on a semolina-dusted peel, leaving a slightly thicker edge.
Spread a thin layer of sauce, leaving a 1-inch border. Top with mozzarella and soppressata.
Slide onto the stone and bake 8 to 12 minutes, until the crust is blistered and the soppressata cups and crisps.
Right out of the oven, shower with Parmigiano, drizzle with olive oil, then drizzle the hot honey over the whole pie. Finish with basil, slice, and serve.
Killjoy's Tip: Honey goes on after the bake, never before. Drizzled on hot, it stays bright and glossy instead of burning.
Shop the honey: Made with Killjoy's Hot Honey. Grab a bottle in the shop.
Do not feed honey to infants under 1 year of age.
