Los Angeles has a way of setting trends, and its pizza scene is no exception. Among the city’s hottest slices is the Spicy Soppressata & Honey Pizza, a fiery, sweet, and utterly addictive combination. The rich, smoky heat of soppressata is perfectly balanced by the silky drizzle of golden honey, creating a flavor experience that dances between sweet and spicy in every bite. It’s the kind of pizza that makes you crave a second slice before you’ve even finished the first. Inspired by the artisanal pizzerias and hotspots of LA, this recipe brings that same bold flavor straight to your kitchen.
Servings: 3 people
Equipment
Ingredients
For the Dough (or use store-bought):
- 250 g 2 cups all-purpose flour
- 160 ml 2/3 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
For the Sauce & Base:
- 3 tbsp classic tomato pizza sauce
- 1 tbsp olive oil for brushing edges
Toppings:
- 150 g 5 oz fresh mozzarella, torn into chunks
- 8 –10 thin slices of spicy soppressata or spicy salami
- 2 –3 fresh basil leaves
- 2 tbsp honey drizzle after baking
- 1 pinch crushed red pepper flakes optional, for extra heat
Instructions
Preparation:
Prepare the Dough:
- Mix warm water, sugar, and yeast in a bowl. Let sit for 5–7 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add yeast mixture and olive oil, mixing until a dough forms.
- Knead on a lightly floured surface for 6–8 minutes until smooth. Place in a greased bowl, cover, and allow to rise for 1 hour or until doubled.
- (Skip this step if using store-bought dough; let it sit at room temp for 30 minutes before shaping.)
Prepare Toppings:
- Tear mozzarella, slice soppressata, and have honey ready for finishing.
Assembly:
Shape the Dough:
- Preheat oven to 250°C (475°F).
- Roll or stretch dough into a 12-inch circle on a floured surface. Transfer to a pizza peel or parchment paper.
Build the Pizza:
- Spread tomato sauce over the dough, leaving a border for the crust.
- Evenly distribute mozzarella chunks and layer soppressata slices on top.
- Brush crust edges with olive oil for a golden finish.
Bake:
- Transfer to a hot stone or baking sheet. Bake for 10–12 minutes until the crust is crisp and cheese is bubbling.
Finish:
- Once out of the oven, drizzle generously with honey and sprinkle with crushed red pepper flakes for an extra kick. Garnish with fresh basil leaves.
Notes
- Shortcut: Use high-quality store-bought pizza dough for convenience.
- Variation: Swap honey for hot honey or add a sprinkle of Parmesan for extra flavor depth.
- Tip: Warm the honey slightly before drizzling for a smoother finish.
Tried this recipe?Let us know how it was!
