Sweet and Spicy New Yorker
It’s a carefully crafted balance of spicy and sweet, pairing zesty soppressata with sweet and creamy Grande Stracciatella. To top it off, it’s drizzled with hot honey, one of the fastest-growing ingredients on pizza menus. It’s a surefire profit booster.
Course: Pizzas
Yield: One 12" pizza
Ingredients
- 14 oz. Pizza dough ball, slacked
- 4 oz. Pizza sauce, prepared
- 4 oz. Grande East Coast blend, shredded
- 3 oz. Soppressata, thinly sliced (6 slices)
- 1 oz. Arugula
- 2 ½ oz. Grande Stracciatella
- ½ oz. Grande Parmesan, shaved
- Hot honey, to taste
- Olive oil, to taste
Directions
- Stretch pizza dough to 12" round.
- Top pizza dough with 4 oz. pizza sauce, 4 oz. Grande East Coast blend and 3 oz. Soppressata.
- Bake at 500-550°F for 8 to 10 minutes or until crust is golden.
- Remove pizza, cut into 6 slices.
- Top with 1 oz. arugula and dollop 2 ½ oz. Grande Stracciatella.
- Finish with ½ oz. shaved Grande Parmesan and drizzle hot honey and olive oil over the top.
