Double pepperoni and spicy honey pizza recipe
Chilli-infused honey adds a twist on classic pepperoni pizza. Note: the honey will need at least 12 hours to infuse.
Find the recipe for Neapolitan pizza dough here.
Ingredients
- 40 g fresh chilli, sliced
- 100 ml honey
- 1.4 oz fresh chilli, sliced
- 3.5 fl oz honey
- 1.4 oz fresh chilli, sliced
- 0.4 cup honey
- 1 x 400g/14oz can of San Marzano (or any good-quality Italian tomatoes)
- 1 pinch sea salt
- 1 x 400g/14oz can of San Marzano (or any good-quality Italian tomatoes)
- 1 pinch sea salt
- 1 x 400g/14oz can of San Marzano (or any good-quality Italian tomatoes)
- 1 pinch sea salt
- 1 ball of Neapolitan pizza dough
- 80 g tomato sauce
- 4 –5 basil leaves
- 1 handful Parmesan, for grating
- 1 tbsp good-quality olive oil
- 30 g each of 2 different types of sliced pepperoni
- 1 fresh chilli, sliced
- 80 g fior di latte mozzarella, torn or sliced
- 1 ball of Neapolitan pizza dough
- 2.8 oz tomato sauce
- 4 –5 basil leaves
- 1 handful Parmesan, for grating
- 1 tbsp good-quality olive oil
- 1.1 oz each of 2 different types of sliced pepperoni
- 1 fresh chilli, sliced
- 2.8 oz fior di latte mozzarella, torn or sliced
- 1 ball of Neapolitan pizza dough
- 2.8 oz tomato sauce
- 4 –5 basil leaves
- 1 handful Parmesan, for grating
- 1 tbsp good-quality olive oil
- 1.1 oz each of 2 different types of sliced pepperoni
- 1 fresh chilli, sliced
- 2.8 oz fior di latte mozzarella, torn or sliced
Details
- Cuisine: Italian
- Recipe Type: Pizza
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 5 mins
- Serves: 1
Step-by-step
- First, make the spicy honey by adding the chilli to the honey and leaving it to develop (at least 12 hours, but it keeps for up to 3 weeks).
- Next make the tomato sauce. In a large bowl, crush the tomatoes by hand. (This is the old-school way they used to do it in Naples, and for good reason. If you put the tomatoes in a food processor you end up with a depressingly smooth sauce that lacks texture.) Once you’ve crushed the hell out of your tomatoes, add a pinch of salt to taste and that’s it! Pure, unadulterated tomato goodness.
- Preheat the grill (broiler) to its absolute highest setting, and place a large, ovenproof frying pan (skillet) over a high heat and let it get screaming hot.
- Meanwhile, flatten and stretch the dough ball to make a 10-inch pizza base.
- Lay the pizza base flat in the hot, dry frying pan, then, using a small ladle (or a large spoon), spoon the tomato sauce onto the middle of the pizza. Using the back of the ladle, make concentric circles to spread the sauce, beginning in the middle and finishing 4cm (1.5in) from the edge.
- Then add the basil, a grating of Parmesan, the olive oil, pepperoni and fresh chilli.
- Once the base of the pizza has browned, about 1–2 minutes, add the mozzarella, then place the frying pan under the grill on the highest shelf.
- Once the crust has taken on some colour, about 1–2 minutes, drizzle with some spicy honey and eat.
This recipe is from PIZZA: History, recipes, stories, people, places, love by Thom & James Elliot (Quadrille, £20). Photography © Dave Brown.
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