Reach for jarred marinara sauce and refrigerated pizza dough to simplify this spicy pie, which gets a drizzle of honey for some sweet contrast.
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- 4 serving(s)
- Total Time:
- 20 mins
Cornmeal, for dusting
- 1/4 c.
favorite jarred marinara sauce
- 1 tsp.
to 1 1/2 tsp. chopped Calabrian chile
- 1 tsp.
fennel seeds, crushed or roughly chopped
or roughly chopped
All-purpose flour, for dusting
- 1 lb.
refrigerated pizza dough, at room temp
at room temp
- 3 oz.
fresh mozzarella, thinly sliced
- 1 oz.
thinly sliced soppressata (halved if large)
(halved if large)
- 1/2 tsp.
Torn fresh basil, for sprinkling
- Step 1Heat pizza oven to 750°F. Sprinkle pizza peel with cornmeal.
- Step 2In small bowl, combine sauce, chile and fennel seeds.
- Step 3On lightly floured surface, shape pizza dough into 12-inch round or oval and place on prepared peel. Spread sauce on dough, leaving 1/2-inch border. Top with cheese and soppressata.
- Step 4Slide pizza into pizza oven and cook, turning occasionally, until crust is browned all around and on bottom, 5 to 6 minutes.
- Step 5Transfer pizza to wire rack, drizzle with honey and top with basil. Let cool at least 5 minutes before slicing and serving.
Conventional Oven Directions: Place pizza stone or baking sheet in oven and heat oven to highest temp possible without broiling. Prepare pizza as directed and slide onto pizza stone or sheet and bake until crust is browned all around and on bottom, 12 to 15 minutes.
NUTRITIONAL INFORMATION (per serving): About 376 calories, 10 g fat (4 g saturated), 20 mg cholesterol, 1,069 mg sodium, 55 g carbohydrate, 3 g fiber, 3 g sugar (2 g added sugar), 13 g protein
Did you make this recipe? Comment below!
Kitchen Appliances & Innovation Lab Director
Nicole (she/her) is the director of the Good Housekeeping Institute’s Kitchen Appliances and Innovation Lab, where she has overseen content and testing related to kitchen and cooking appliances, tools and gear since 2019. She’s an experienced product tester and recipe creator, trained in classic culinary arts and culinary nutrition. She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal.