PIZZA W/ham and padron peppers

0-20 min

2 min



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Pizza Dough: Makes enough dough for two 10-12 inch pizzas

  • 1 1/2 cups (355 ml) warm water (105°F-115°F)

  • 1 package (2 1/4 teaspoons) active dry yeast

  • 3 3/4 cups (490g) bread flour

  • 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)

  • 2 teaspoons kosher salt

  • 1 teaspoon sugar


  • Preheat the oven:

    Preheat the oven to 500°F with a pizza stone for 20 minutes so the stone is very hot.

  • Prepare the hot honey dip:

    Add honey to a microwave-safe bowl and heat for 10 seconds. Then stir the honey together with hot sauce and red pepper flakes. Serve the honey as a dip with any and all pizza!

    Assemble the pizza:

    On a lightly floured surface, roll out 1 dough ball until it forms a 10-inch round. It should be pretty thin. Top the pizza with a few tablespoons of marinara sauce. I don’t like my pizzas very saucy, but add an extra spoon of sauce if you do.

    Then top the pizza with 4 ounces of cheese and dot on 2 ounces of spicy sausage. Be sure to tear the sausage into very tiny meatballs so they cook quickly. Season the pizza with red pepper flakes and a tiny pinch of salt and pepper.

    Cook the pizza:

    Slide the topped pizza onto the pizza stone and cook for 8 to 10 minutes until the crust is crispy and golden brown and sausage is cooked.

  • Prepare the next pizza:

    While the first pizza cooks, prepare the next pizza.

  • Cool briefly and serve:

    Remove the cooked pizza from the oven, and let it cool briefly. Garnish with fresh basil, slice, and serve with the hot honey dip. Repeat for cooking the remaining pizzas.

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