¾ cup lukewarm water
1 tablespoon sugar
1 packet of fast-acting active dry yeast (2¼ teaspoons)
2 cups King Arthur all purpose flour
1 teaspoon Kosher salt
1 tablespoon extra-virgin olive oil, plus more for coating the bowl
½ cup honey
¼ teaspoon red pepper flakes
Sauce and Pizza:
1 28-ounce can whole peeled tomatoes
1 clove garlic
1 tablespoon sugar
½ teaspoon Kosher salt
6 ounces Cabot Vermont Sharp Cheddar, shredded (about 1½ cups)
2 ounces Sopressata salami or pepperoni, thinly sliced
1 shallot, thinly sliced
Olive oil, to finish
Hot Honey, recipe below
4 fresh basil leaves, torn, to garnish
2 ounces Cabot 2-year Cheddar, shredded (about ¼ cup), to finish pizza
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Prep: 40 mins | Cook: 20 mins | Total: 60 mins
Make the Pizza Dough:
STIR together the water and sugar in a small bowl until the sugar has dissolved. Stir in the yeast and allow it to sit for 3 minutes, until it starts to get a foamy appearance.
WHISK together flour and salt in a large bowl and make a well in the center.
POUR the yeast mixture into the center of the well along with the tablespoon of olive oil. Using a wooden spoon stir everything together until a rough dough forms.
TURN the dough out onto a lightly floured surface and knead until a smooth ball has formed.
PLACE the dough back in the large bowl with a light drizzle of olive oil and cover with a damp towel. Set aside to rise for 15-20 minutes.
Make the Hot Honey:
ADD the honey and chili flakes to a small saucepan over medium heat.
COOK just until the honey begins to boil and then remove from heat.
SET aside to cool then place in an airtight container and refrigerate for up to 3 months.
Make the Pizza Sauce:
ADD the whole peeled tomatoes, garlic, sugar, and salt to a large bowl. Using an immersion blender, blend the ingredients until a smooth sauce has formed. (This recipe will make more sauce than you need for the two pizzas but can be frozen for future use.)
Make the Pizza:
PREHEAT the oven to 475°F with a pizza stone or 10-inch cast iron skillet placed upside down, inside.
DIVIDE the pizza dough into two equal portions. Take one half of the dough and place on a lightly floured surface, keeping the other half covered in the bowl until ready to use.
ROLL the dough out evenly to an 8-inch circle and place on a piece of parchment paper.
TOP the dough circle with about ¼ cup of sauce, evenly spreading across the surface. Add half of each of the shredded Cabot Vermont Sharp Cheddar, the sopressata and the shallots.
SLIDE the parchment with the pizza on top carefully into the oven onto the pizza stone or upside down cast iron skillet using a wooden pizza peel or a baking sheet.
COOK for 8-10 minutes until the sides of the pizza have puffed and the toppings have cooked through.
REMOVE the parchment carefully to a cutting board and brush the crust with olive oil.
TOP with a drizzle of Hot Honey, torn basil and a sprinkle of Cabot 2-year cheddar to finish. Repeat process to make second pizza.
Note: This recipe can also be used to make calzones by putting sauce, cheese, sopressata, shallots and Hot Honey on one half of a 8-inch circle of dough and folding in half. Crimp the edges to seal and bake for 8 – 10 minutes or until golden. Brush with olive oil and serve with extra sauce for dipping.
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