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
开云体育波胆
1 recipeNeapolitan Pizza Doughor2poundsstore-boughtpizza dough
1 (14-ounce)can whole peeled San Marzano tomatoes
Kosher salt
12ouncesfresh mozzarella, torn into rough chunks and drained
4ouncesgrated Parmesan cheese
6 to 10ouncesslicedhot soppressataor salami
1小serrano chile, thinly sliced
12 to 15fresh basilleaves
4tablespoonsextra-virgin olive oil
4tablespoonshoney
Directions
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 aKettlePizza 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.
Special equipment
wood and metal pizza peels, pizza cutter, baking stone orBaking Steel(see note)
Notes
For best results, bake your pizza using aKettlePizza and Baking Steel setup.
This Recipe Appears In
Nutrition Facts(per serving) | |
---|---|
1254 | Calories |
60g | Fat |
131g | Carbs |
48g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 1254 |
% Daily Value* | |
Total Fat60g | 76% |
Saturated Fat 20g | 102% |
Cholesterol119mg | 40% |
Sodium2704mg | 118% |
Total Carbohydrate131g | 48% |
Dietary Fiber 5g | 20% |
Total Sugars 26g | |
Protein48g | |
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. |