Caitlin Bensel
Hands-On Time
15 Mins
Total Time
25 Mins
Yield
Serves 4

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.

How to Make It

Step 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.

Step 2

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

Step 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.

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Ratings & Reviews

/5
Reviews
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