Hot Honey Pizza Recipe

5 from 4 votes

Hot Honey Pizza Recipe

This hot honey pizza is topped with red sauce, mozzarella and ricotta cheese, prosciutto, coppa, and drizzled with hot honey after it comes out of the oven.

Prep Time5

Cook Time2

Preheat Pizza Oven30

Course: Entree, Pizza

Cuisine: American, Italian, Pizza

Keyword: hot honey, hot honey ideas

Servings: 12-inch pizza

Author: Mary Cressler | Vindulge

Cost: $8

Equipment

Ingredients

1 pizza dough
¼ cup pizza sauce
¼ cup mozzarella cheese (See notes)
¼ cup ricotta cheese
2 pieces prosciutto, shredded
4 pieces coppa (or other favorite cured meat)
12 slivers thinly sliced red onion
2 tablespoons hot honey
¼ teaspoon finishing salt (optional)

Instructions

Prepare Oven: Prepare your pizza oven to the appropriate temperature. We are using a Neapolitan dough and targeting the pizza stone at 700 degrees in an outdoor pizza oven. See notes if using your oven or different style of dough.
Make Pizza: Dust a small amount of flour on a wooden pizza peel. Gently form your dough into a 11 to 13-inch width. Add the following ingredients in this layer: start with the pizza sauce and gently even out with a spoon. Next add the mozzarella and ricotta cheese. Then finish with the prosciutto, coppa, and red onion slices.
Bake: Make sure the dough still slides on the peel. If it doesn't then gently lift each side and add a dusting of more flour until it does slide. Then place into your pre-heated pizza oven. Gently turn the pizza using your turning peel every 15 seconds or when you see the crust near the flame bubble. Remove from pizza oven after it's been turned 360 degrees and the crust and bottom of pizza are done (roughly 2 minutes total).
Finish: Drizzle the hot honey over the pizza and add the finishing salt. Cut with a pizza cutter and enjoy.

Notes

Dough: We use a low hydration Neapolitan style pizza dough in an outdoor pizza oven. We cook it at a stone temperature of 700 degrees F/370 degrees C. This pizza will cook in less than 90 seconds. If using a store bought dough you'll find that it's typically a NY style dough and best to target the stone temperature at 500 degrees F/260 degrees C. This will increase the cooking time to 7 - 9 minutes in an outdoor oven. You should still plan to rotate.

Mozzarella: Use the fresh mozzarella balls in water for best results. Before using, remove the ball from the water and place on a paper towel to drain. For best prep, use your fingers to tear it into small portions.

Modifying for the Oven: Place a large pizza stone on the middle rack and set the oven at 550 degrees. Let preheat and warm for 20 minutes to get the stone up to temperature. Place the pizza on the center of the stone and bake for 5 minutes. Then using a pizza turning peel, rotate the pizza 180 degrees (most ovens the back is hotter). Bake for another 5 minutes until the crust is golden and the cheese is melted.

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