hot honey pizza (bee sting pizza)
This hot honey pizza is our homemade take on the legendary bee sting pizza from Roberta's in Brooklyn. Sweet, spicy, and absolutely loaded with flavor, it's the kind of pie that never gets old.
What is Bee Sting Pizza?
Bee Sting Pizza is a hot honey pizza that originated in Brooklyn. It's wood-fired, topped with fresh mozzarella and soppressata, and finished with a drizzle of spicy honey that gives it that signature sweet heat. We lived in New York for years and ate at Roberta's more times than we can count. Adding Italian sausage to our version gives it that extra kick. After years of testing, we think our homemade version holds its own. If you love bold, spicy flavors on pizza, our Pizza Arrabbiata is another one you'll want to try.
Why this hot honey pizza works
The magic is in the contrast. Soppressata brings a salty, savory depth that pepperoni just can't match. Fresh mozzarella melts into something silky and rich. And that hot honey drizzle ties it all together with a hit of sweet heat that keeps you coming back for another slice. We always start with our Quick Tomato Sauce as the base: four ingredients, and it makes all the difference.
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Ingredients
- Pizza dough: homemade or store bought both work great
- Soppressata: look for it at the deli counter or in the charcuterie section. Richer and more intense than pepperoni.
- Italian sausage: adds an extra layer of savory heat
- Fresh mozzarella: melts beautifully and makes all the difference
- Hot honey: Mike's Hot Honey is our go-to, or make your own
- Pizza sauce: our Quick Tomato Sauce is the perfect base.
👉see recipe card below for exact quantities.
🔪 top tip
Refrigerated store bought dough from the deli or dairy section is the best shortcut for this recipe. It behaves much closer to homemade than shelf stable dough and gets you a great crust with a fraction of the effort.
how to make hot honey pizza at home
- Get your oven hot. 500°F is the goal. Let it fully preheat before the pizza goes in.
- Use a pizza stone if you have one. It makes a real difference for a crispy crust.
- Layer toppings in order. Soppressata and sausage first, then tear the fresh mozzarella over the top.
- Watch the clock. Eight to ten minutes is all it takes. Pull it out when the crust is golden and the cheese is bubbling.
- Finish with hot honey and basil after baking. That last drizzle is what makes this pizza.
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Variations and substitutions
- Make it meatless. Skip the soppressata and sausage, add a little extra cheese, and finish with a generous hot honey drizzle for a great vegetarian version.
- Mix up the cheese. Ricotta works beautifully here alongside the mozzarella, and it adds a creamy richness that pairs well with the spicy honey.
- Try different toppings. Pepperoni, homemade meatballs, or a handful of fresh arugula added after baking all work great.
- Make the sauce ahead. The pizza sauce keeps in the fridge for up to a week, so making it in advance makes pizza night even easier.
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FAQ
Bee sting pizza is a hot honey pizza made famous by Roberta's pizzeria in Brooklyn. It is topped with soppressata, fresh mozzarella, and finished with a spicy honey drizzle that gives it that signature sweet heat.
The main difference is the meat and the finish. Bee sting pizza uses soppressata instead of pepperoni, and the hot honey drizzle added after baking gives it a sweet and spicy flavor that sets it apart from the classic pepperoni pie.
Always after baking. Adding hot honey post-bake preserves the flavor and prevents it from burning off in the oven.
Absolutely. Mike's Hot Honey is our favorite and is widely available in most grocery stores. You can also make your own by combining honey and chili-infused oil.
Yes and we use it all the time. Look for refrigerated dough in deli or dairy sections for results closest to homemade.
Store leftover slices in an airtight container in the fridge for up to three days. Reheat in the oven at 450°F to keep the crust crispy. We recommend skipping the microwave if you can.
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Bee Sting Hot Honey Pizza recipe
This hot honey pizza is our homemade take on the famous bee sting pizza from Roberta's in Brooklyn. Soppressata, fresh mozzarella, and a spicy honey drizzle come together for a pie that is spicy, sweet, and absolutely worth making.
- Total Time: 50 mins
- Yield: 1 pizza 1x
Ingredients
pizza sauce
- 1 26 oz can crushed tomatoes
- 4 garlic cloves, chopped
- ¼ cup olive oil
- 6-8 fresh basil leaves
Or substitute our quick tomato sauce.
pizza toppings
- 1 16" pizza crust (homemade or store bought)
- 4 oz soppressata, sliced
- 4 oz Italian sausage, cooked and chopped
- 8 oz fresh mozzarella
- 2 tbsp hot honey (store bought, or substitute 2 tbsp honey + 1 tbsp chili-infused oil)
- fresh basil leaves for finishing
- 1 tbsp chil-infused oil, optional finishing drizzle
Instructions
pizza sauce:
- Add olive oil, garlic, and crushed tomatoes to a medium saucepan. Cover and heat over medium for 30 minutes, stirring occasionally. Remove from heatt and let cool slightly. This sauce makes enough for 2-3 pizzas and keeps refrigerated for up to one week.
pizza:
- Preheat oven to 500°F.
- Roll dough out onto a floured surface and place on a pizza pan or baking sheet.
- Spread about one cup or so of sauce over the dough. Top with soppressata, sausage, and mozzarella.
- Bake for 8-10 minutes until the crust is golden and the cheese is bubbling.
- Remove from oven and drizzle with hot honey. Finish with torn basil leaves and drizzle of chili oil if desired.
Notes
- on the hot honey: for store bought hot honey, Mike's Hot Honey is a great option. To make your own, fill a container with olive oil and chili peppers (bird's eye, Serrano, or banana peppers work well). Let marinate for at least 30 minutes in an airtight container.
- on the oven and crust: the secret to a great homemade pizza is a very hot oven. Crank it up to 500°F and if you have a pizza stone, use it. Keep the oven door closed while baking so the temperature stays consistent.
- on the mozzarella: fresh mozzarella is our first choice for this pizza, but shredded mozzarella works great in a pinch. Small mozzarella balls (Ciliegine) are especially easy to work with.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: main dish
- Cuisine: Italian American
Nutrition
- Serving Size: 2 slices
- Calories: 926
- Sugar: 12.3 g
- Sodium: 2093 mg
- Fat: 63.4 g
- Carbohydrates: 46.3 g
- Protein: 43 g
- Cholesterol: 126.7 mg
Great recipe!
Amazing!
So GOOD!
tasty
thank you so much!!