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Grilled

Hot Honey Pizza

with Grilled Soppressata

Cook Time 15 Minutes

Serve 6 to 8 20 Minutes

For the pizza

  • 1 pound store bought pizza dough, at room temperature
  • ½ cup all-purpose flour, for rolling the pizza dough
  • ¼ cup olive oil, divided
  • 8 ounces parts skim mozzarella, grated
  • 6 ounces thinly soppressata
  • 1/2 small red onion, thinly sliced
  • ½ cup fresh basil leaves

Calabrian Hot Honey

  • 1 cup honey
  • 4 calabrian chiles

Basic Pizza Sauce

  • 1 (28 oz) can crushed or whole peeled tomatoes
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • a few leaves of fresh basil
  • a pinch of crushed red pepper

Start by dividing the store-bought dough into two portions and rolling them into balls (teehee). Cover with a clean kitchen towel and allow them to come to room temp, about 90 minutes. 

 

While the dough warms up, make the hot honey and pizza sauce. Combine the honey and calabrian chiles in a small saucepan and bring to a simmer. Remove from the heat and set aside to cool while you finish the sauce and bake the pizzas  

 

For the pizza sauce. Combine the canned tomatoes, olive oil, kosher salt, a pinch of crushed red pepper, and a few leaves of fresh basil. Blend with a blender or immersion blender but don’t whip too much air into it. Set aside. 

 

Heat a gas grill or charcoal grill to high-heat — we’re aiming for 450 to 500 degrees F. Lightly flour a work surface and working with one dough ball at a time, roll out the dough as thinly as possible. Brush the grill grates with olive oil and grill the plain pizza dough for 2 minutes on each side. 

 

Remove the par-baked pizza dough from the oven and divide the cheese between the two pizzas.  Add the sliced soppressata and red onions in an even layer. Dollop on the pizza sauce — you’ll use about ⅓ a cup per pizza. Save the remaining pizza sauce for another recipe. 

 

Grill the pizzas over direct heat until golden brown with a little char and the cheese is melted, about 5 minutes. Drizzle the hot pizza with the hot honey and top with more basil. Slice and serve.

 

Recipe Notes 

  • Pizza sauce can be made up to 5 days in advance. Store leftover sauce in the freezer for up to 3 months. 
  • Grilled Pizza is best eaten the day it is made. Leftovers can be stored in the fridge for a day or two. We like reheating on the grill or in a hot oven to get it crispy. 
play video Nathan Congleton / TODAY
Detroit-Style

3-Meat Deep Dish Pizza

Cook Time 35 Minutes

Serves 4

Prep time: 1 hour

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough, at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce (recipe above)
  • 3 links grilled Italian sausage, chopped
  • 6 strips Smoked thick-cut bacon, cooked
  • 6 to 9 thinly sliced sopressata

The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.

 

Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.

 

Swap option: You can use any of your favorite pizza toppings

 

Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.

 

For the pizza sauce:
Put all the sauce ingredients in a food processor and purée.

 

For the pizza:

 

Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.

 

Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.

 

Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.