Hot Honey Soppressata Pizza

Name: Hot Honey Soppressata Pizza
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 count Pizza dough balls (15 oz); 2 cans Crushed tomatoes; 4 cloves Garlic cloves, minced; 2 tsp Dried oregano; 24 oz Fresh mozzarella, torn; 8 oz Low-moisture mozzarella, shredded; 16 oz Soppressata or spicy salami, sliced; 0.5 cup Hot honey; 1 tsp Red pepper flakes; 0.5 cup Grated parmesan; 2 tbsp Olive oil

Sweet heat, charred salami

Prep: 30 min
Cook: 85 min
Serves 8
Difficulty: medium

Sweet heat, charred salami. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

0Cal

0gProtein

0gCarbs

0gFat

Ingredients

4 count Pizza dough balls (15 oz)
2 cans Crushed tomatoes
4 cloves Garlic cloves, minced
2 tsp Dried oregano
24 oz Fresh mozzarella, torn
8 oz Low-moisture mozzarella, shredded
16 oz Soppressata or spicy salami, sliced
0.5 cup Hot honey
1 tsp Red pepper flakes
0.5 cup Grated parmesan
2 tbsp Olive oil

Instructions

Simmer quick pizza sauce: Simmer crushed tomatoes with garlic and oregano 12 minutes until slightly thick. Cool 5 minutes — hot sauce on raw dough makes a wet center.
Preheat stone to 500°F: Heat stone or steel at 500°F at least 40 minutes. Tear mozzarella and slice soppressata thin — thick coins curl and shield the cheese from browning.
Stretch rounds and sauce lightly: Stretch dough to 12–14 inches with a defined rim. Sauce in a thin layer; leave the rim clean for blistering. Brush rims with olive oil.
Cheese and soppressata: Layer fresh and shredded mozzarella, then soppressata in an even shingle pattern — gaps mean bare bites, piles mean greasy pools. A light dusting of parmesan is optional before the bake.
Bake until salami edges curl: Bake 10–13 minutes until cheese bubbles and soppressata edges crisp and cup slightly. Rotate for even color. Hot Honey Soppressata needs char on the meat, not pale pink disks.
Hot honey drizzle and cut: Rest 2 minutes. Drizzle hot honey in thin zigzags and hit with a pinch of red pepper flakes. Cut into 8 slices per pie. Sweet heat hits after the bake — honey burns if added too early.

Tonight's spread

Cut pies into hall slices (8 per pie minimum) and fan on sheet trays.
Keep a fresh pie warming in the oven — pizza dies fast on the counter.
Line up Hot Honey Soppressata Pizza on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Pizza stone or steel
Peel or inverted sheet pan
Large sheet trays
Instant-read thermometer
Aluminum foil