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.