Go Back
+ servings
overhead shot of honey-drizzled salami pizza
Print

Hot Honey-Drizzled Salami Pizza

Pizza loaded salami and then drizzled with hot honey is a unique, but perfect twist on a traditional pizza that hits the sweet and spicy taste buds.
Course Pizza
Cuisine Italian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 slices
Calories 286kcal
Author Ryan Beck

Ingredients

Pizza Dough

  • 250 grams (all-purpose flour)
  • 1 tsp sea salt
  • 1/4 tsp dry active yeast
  • 3/4 cup warm water

Pizza

  • 1/4 cup pizza sauce (homemade or store-bought)
  • 8 oz fresh mozzarella, diced into 1/2" cubes
  • 1/4 lb finocchiona salami, sliced thin
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp ricotta cheese
  • 1 tbsp heavy cream
  • 2-3 tbsp Mike's Hot Honey

Instructions

Pizza Dough

  • In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
  • Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.

Pizza

  • Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
  • Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
  • Evenly spread the pizza sauce over the pizza dough. Add the diced mozzarella, salami and parmesan cheese.
  • In a small bowl, mix ricotta and heavy cream and set aside.
  • Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown. Drizzle some ricotta/heavy cream mixture and Mike's Hot Honey over pizza. Serve immediately.

Notes

  • Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
  • Spread Sauce Evenly: You will read a variety of opinions on sauce, but I'm a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star.
  • Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
  • Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.

Nutrition

Serving: 1slice | Calories: 286kcal | Carbohydrates: 30g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 26mg | Sodium: 391mg | Potassium: 8mg | Fiber: 1g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 2.5mg | Calcium: 190mg | Iron: 0mg