Wood-Fired Pizza With Burrata, Spicy Soppressata and Hot Honey

Wood-fired pizza with burrata, spicy soppressata and hot honey.

This wood-fired pizza features all my favorite flavors. It’s spicy and creamy with a hint of sweetness. If you like heat, I recommend making hot honey a staple in your pantry – my favorite is Mike’s Hot Honey. True to Neapolitan-style pizza, we’re using 00 flour for our pizza dough; this Italian flour is very finely milled and incredibly soft. Look for 00 flour at Italian markets and specialty grocery stores. I recommend having a wooden and metal pizza peel for making pizza in a wood-fired oven at home; the wooden peel for inserting the pizza into the oven, and the metal for either turning or removing it. The burrata cheese adds an extra bit of lusciousness, while the hot honey accents the heat of the soppressata.

Yields | 4 personal pizzas |

Tomato Sauce

  • olive oil
  • 4 cloves garlic, crushed
  • sea salt and freshly ground black pepper, to taste
  • 1 28-oz can crushed tomatoes
  • 1 tsp granulated sugar
  • 1 bunch fresh basil, roughly chopped

Pizza Dough

  • 1½ cup lukewarm water
  • 1 package active-dry yeast
  • 1 tsp granulated sugar
  • 4 cups 00 flour
  • ½ Tbsp kosher salt

Assembly

  • tomato sauce (recipe below)
  • 2 4-oz balls burrata cheese
  • 16 slices spicy soppressata
  • hot honey (to serve)
  • 12 fresh basil leaves, roughly chopped (for garnish)
  • crushed red chile flakes (for garnish)

| Preparation – Tomato Sauce | In a medium saucepan over medium heat on the stovetop, add oil and garlic; season with salt and pepper to taste and cook for 1 minute. Add crushed tomatoes and sugar; cook approximately 5 minutes and add basil. Cook 5 to 10 minutes more. Season with additional salt and pepper to taste and set aside to cool.

| Preparation – Pizza Dough | In a large mixing bowl, add water, yeast and sugar and stir; set aside for 5 minutes while yeast activates. Add flour and salt and stir constantly for 5 minutes. Remove dough to a floured work surface and knead for 5 minutes; transfer to an oiled mixing bowl. Cover dough with plastic wrap and allow to double in size, 30 minutes to 1 hour. Divide dough into 4 equal balls and let rest for 15 minutes.

Turn 1 dough ball out onto a lightly floured surface. Gently press out dough, using your hands, into a rough 8-inch circle, leaving the outer 1-inch slightly higher than the center. Gently stretch or roll dough into a 10- to 12-inch circle, about ¼-inch thick. Repeat until all 4 dough balls are rolled out to crusts.

| Assembly | Heat wood-fired oven or grill to between 750°F and 900°F using oven gauge or a digital laser infrared thermometer.

Transfer 1 pizza crust to a floured wooden pizza peel. Spread a thin layer of tomato sauce over dough, leaving a 1-inch border around the edge. Spread ¼ of mozzarella over pizza; top with ¼ soppressata. Using the wooden peel, transfer pizza to oven or grill, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, about 2 minutes. Remove pizza from oven using a metal pizza peel and transfer to a cutting board. Let rest 1 minute. Top pizza with a drizzle of hot honey, basil and crushed red chile flakes; slice and serve. Repeat assembly with remaining crusts and ingredients.

Subscribe to Breaking News

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

More Main Courses articles.