Honey-Drizzled Soppressata Pizza


Honey might sound out of place alongside spicy soppressata and funky fontina, but they all sing in delicious harmony when combined on a pizza. A shower of peppery arugula at the end is the proverbial cherry on top, resulting in a pizza that proves disparate ingredients can combine into something greater than the sum of its parts. Seriously, don’t be surprised if you’re tempted to eat the whole pizza yourself. Pro tip: Ask the butcher to thinly slice soppressata for you if you can’t find pre-sliced, or substitute prosciutto and double the chili flakes.

Honey-Drizzled Soppressata Pizza Recipe
Photo: Caitlin Bensel
Hands On Time:
15 mins
Total Time:
25 mins
4 serves


  • 3 ounces mozzarella cheese, shredded (about ¾ cup)

  • 3 ounces fontina cheese, shredded (about ¾ cup)

  • 2 tablespoons olive oil, divided

  • 1 pound store-bought pizza dough, at room temperature

  • ¼ cup tomato sauce

  • ½ teaspoon kosher salt

  • 2 ounces thinly sliced soppressata, torn into large pieces

  • 1 cup baby arugula

  • 1 teaspoon honey

  • Crushed red pepper, for serving


  1. Preheat oven to 450°F with rack in lowest position. Mix mozzarella and fontina in a bowl; set aside. Coat a baking sheet with 1 tablespoon oil.

  2. Stretch dough gently into a 12-inch circle and transfer to a prepared baking sheet. Drizzle with the remaining 1 tablespoon oil and spread with sauce, leaving a ½-inch border. Season with salt. Spread half of the cheese mixture over the sauce. Top with soppressata and the remaining cheese mixture.

  3. Bake until cheese is melted and crust is puffed and browned, 10 to 15 minutes. Remove from oven. Top with arugula, drizzle with honey and sprinkle with crushed red pepper. Serve immediately.

Nutrition Facts (per serving)

526 Calories
20g Fat
54g Carbs
25g Protein
Nutrition Facts
Calories 526
% Daily Value *
Total Fat 20g 26%
Cholesterol 48mg 16%
Sodium 1339mg 58%
Total Carbohydrate 54g 20%
Total Sugars 5g
Protein 25g

*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.

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