Ingredients:

  • 1 lb pizza dough, at room temperature
  • 2 tbsp bread flour or semolina, for dusting
  • 1/2 cup crushed San Marzano tomatoes
  • 4 oz fresh mozzarella, torn and patted dry
  • 3 oz hot soppressata, thinly sliced
  • 1 oz Pecorino Romano, freshly grated
  • 1 small Fresno chili, thinly sliced
  • 2 tbsp clover honey
  • 1 tsp red pepper flakes
  • 1 tsp apple cider vinegar

Instructions:

  1. Place a pizza stone on the highest rack of the oven and preheat to 500°F (260°C) for at least 45 minutes.
  2. In a small saucepan over low heat, combine honey, red pepper flakes, and apple cider vinegar. Warm gently to infuse, then set aside.
  3. On a surface floured with semolina or bread flour, gently stretch the dough from the center outward to a 12-inch circle, leaving a 1-inch border.
  4. Spread the crushed San Marzano tomatoes evenly over the dough, leaving the border bare.
  5. Arrange the torn mozzarella, soppressata slices, and Fresno chili rings over the tomato base.
  6. Using a pizza peel, slide the pizza onto the preheated stone. Bake for 8 minutes until the crust is deeply browned and the soppressata edges are curled and crisp.
  7. Remove from the oven, immediately dust with freshly grated Pecorino Romano, and drizzle generously with the prepared hot honey glaze.