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This pie completely changed how I handle my Friday evening meals. Across my small cooking blog, I've put up many food ideas, but this Spicy Honey Pizza topped with Prosciutto and Ricotta adds something truly special. When that fiery sweet honey touches the rich prosciutto and smooth ricotta, you'll get why I can't stop thinking about this mix. Believe me when I say this works amazingly well in both standard home ovens and those fancy backyard pizza setups.
Why This Unique Pizza Stands Out
I found this taste combo at a neighborhood pizza joint and just had to try making it myself. What makes it so good is how the spicy honey creates this amazing sweet kick that works with the salty meats. Now my whole family asks for this whenever we get together, and I totally get why. It's fancy enough when friends come over but also easy enough for just a regular dinner at home.
Your Pizza Ingredient List
- Pizza Dough: I prefer the Neapolitan kind. Remember to pull it from your fridge so it gets to room temp.
- Pizza Sauce: My version uses a rich homemade sauce, but honestly, grabbing some from the store works fine too.
- Mozzarella Cheese: Try to get the fresh stuff - it melts way better.
- Ricotta Cheese: This creates those yummy soft spots that even everything out.
- Coppa Salami: The taste is amazing, though you can switch to pepperoni if needed.
- Prosciutto: Adds that perfect salt kick that goes so well with the honey.
- Hot Honey: Buy it ready-made or mix honey with some apple cider vinegar and chili flakes.
- Red Onions: You don't have to use them, but I really like the snap they bring.
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Creating Your Pizza Step by Step
- Get That Oven Ready:
- My outdoor setup needs to reach 700°F but your kitchen oven works just fine at 550°F with a stone inside.
- Shape Your Dough:
- Put some flour on your wooden board and stretch the dough into a circle about 11 to 13 inches across.
- Layer Everything:
- First comes sauce, then pile on the mozzarella, ricotta, prosciutto, coppa, and those tasty onion bits.
- Time to Bake:
- In an outdoor oven, I turn it every 15 seconds. For home ovens, cook 5 minutes, turn it around, then cook 5 more.
- The Final Touch:
- The best part - pouring that tasty hot honey all over. A little sprinkle of good salt makes it just right.
Hidden Tricks For Perfect Pizza
After tons of pizza making at home, I've learned that dough at room temp makes cooking so much easier. Cold dough just won't cooperate, but warm dough feels amazing to work with. I always make sure my stone gets really hot. My outdoor setup needs to hit 700°F and I keep my kitchen oven at 550°F for at least 20 minutes before starting. I can't live without my wooden pizza paddle. It doesn't make the dough stick like those metal ones always do.
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Frequently Asked Questions
- → Why do doughs need specific heat levels?
It’s all about timing. Quick, hot heat creates the perfect crust for Neapolitan dough, while a gentler bake suits NY dough’s thicker style.
- → How does draining mozzarella affect the pizza?
Extra moisture can make the pizza messy. Removing it keeps the crust crisp while the cheese melts just right.
- → What’s the point of turning the pizza in the oven?
Ovens have hot spots. Rotating your pizza keeps the baking even for a crust that looks and tastes amazing.
- → Why drizzle honey after baking?
Putting it on after baking keeps the honey flavorful while avoiding burnt spots. The sweet-heat balance sticks out best this way.
- → Is a pizza oven absolutely needed?
Nope! A very hot regular oven and a good pizza stone get close. Just allow extra baking time, and you’re good to go.
Conclusion
Traditional pizza lovers, get ready for something extra. Classic techniques and lively flavors blend in this Italian-inspired pizza twist.