Courtesy of Jay Jerrier
Cane Rosso, Dallas
10 ounces pizza dough
12 pieces thinly sliced spicy soppressata
4 ounces fresh fior di latte mozzarella
2 quarts honey
5-6 each of habaneros, jalapenos, serranos stemmed and split but not seeded
Put 2 quarts of honey and peppers into a large saucepan and bring to a boil.
Reduce heat and let simmer 20 minutes.
Strain peppers and seeds and put spicy honey into squeeze bottles.
Stretch dough ball to 14-inches in diameter, then top with fresh mozzarella and spicy soppressatta. Cook until crust is golden brown and ready to serve.
Cut into slices, drizzle spicy honey all over the pizza and serve.