Bee Sting Pizza (Honey Soppressata Pizza)

Make this cult favorite New York pie at home! This Honey Soppressata Pizza recipe is spicy & sweet, drizzled with and spicy chili oil & honey.

What is Bee Sting Pizza?

Bee Sting Pizza is inspired by a famous Brooklyn pizzeria, Roberta’s. This very popular pizza is wood-fired, topped with fresh mozzarella, sliced Soppressata, and a spicy honey finish (we added sausage to ours for an extra kick). Roberta's pizza dough is world famous, and we have done our best to create a homemade version that is pretty darn close. Like our Red Pepper Pizza with Arrabbiata Sauce, it packs a bold flavor punch.

Hint: The key to this recipe is to use fresh ingredients, starting with the sauce. My signature pizza sauce is made with only four ingredients, and I believe it is the perfect base for any homemade pizza.

Jump to:

• What is Bee Sting Pizza?
• Ingredients
• How to make homemade pizza sauce
• How to make Honey Soppressata pizza
• Expert Tips
• Variations
• Top tip
• FAQ
• Related recipes
• Bee Sting Pizza (Honey Soppressata Pizza) recipe

Ingredients

• PIZZA CRUST: 16" pizza crust (use our pizza dough recipe or a store bought dough).
• PIZZA SAUCE: (see recipe below)
• SOPPRESSATA: sliced soppressata
• SAUSAGE: Italian sausage, chopped and cooked
• MOZZARELLA CHEESE: we like fresh mozzarella cheese (small mozzarella balls work great) but shredded mozzarella is okay too
• HONEY: use local honey if you can
• CHILI-INFUSED OIL: use store bought chili oil or make your own (see recipe below).
• BASIL: fresh basil leaves for topping

*see recipe card for quantities.

How to make homemade pizza sauce

1. In a medium saucepan, add ¼ C olive oil, crushed garlic, and a 26 oz. can of crushed tomatoes. Cover with a lid and heat over medium heat for 30 minutes, stirring occasionally.
2. Remove from heat and remove lid.
3. This sauce will be enough for 2-3 pizzas. Refrigerate for up to 1 week.

How to make Honey Soppressata pizza

1. Preheat oven to 500°.
2. Roll out the dough onto a floured surface and place on a pizza pan or baking sheet.
3. Add toppings: top pizza with a cup or so of sauce. Cover with sausage, soppressata and cheese.
4. Cook: place in oven for 8-10 minutes or until crust is golden brown.
5. Drizzle: Remove pizza from oven and drizzle with honey, chili oil and torn basil leaves.

Expert Tips

1. USE A HOT OVEN: The secret to making homemade pizza taste as good as the pizzeria type is to have a very hot oven. We fire ours up to 500°, and we use a pizza stone.
2. USE A PIZZA STONE: Homemade pizza crust tastes best when it's cooked on a pizza stone. In order to get the perfect crust (crispy on the outside, soft and chewy on the inside) remember to keep the oven door closed so that the oven maintains its high temperature.
3. USE FRESH MOZZARELLA: We like fresh mozzarella for this recipe, but you can use shredded mozzarella in a pinch. Ricotta cheese works well too!

Variations

• MAKE IT MEATLESS: a margherita version of this pie tastes divine. Omit the sopressata and sausage. Add a bit more cheese and a generous drizzle of chili oil and honey.
• CHEESE: fresh mozzarella works great, but ricotta cheese or shredded mozzarella also taste great on this pie.
• TOPPINGS: substitute (or add) meatballs, pepperoni, or arugula.
• MAKE IT FAST: using a good, refrigerated store-bought pizza dough cuts the time in half. It tastes pretty darn good too.
• MAKE AHEAD: make the pizza sauce ahead of time and use a store bought dough for fresh homemade pizza in minutes!

Top tip

MAKE YOUR OWN CHILI OIL: fill a container with olive oil. Add chili peppers (we like Vietnamese Chili peppers, (bird's eye chili peppers) Serrano peppers, or banana peppers). Let it marinate for at least 30 minutes (or up to several months) in an airtight container.

FAQ

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