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

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 550u00b0F) for at least 45 minutes. Alternatively, use a

3. 3

   .

4. 4

   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.

5. 5

   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.

6. 6

   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 550u00b0F to reheat stone or steel for remaining pizzas.

7. 7

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

8. 8

   Repeat steps 3 through 6 for remaining pizzas.

* Per serving · 4 servings · Values may vary.