Goat Cheese and Soppressata Pizza with Calabrian Chile Hot Honey and Basil

Picture a pizza that’s equal parts rustic and gourmet: a crisp golden crust topped with tangy goat cheese, spicy soppressata, and a drizzle of fiery-sweet Calabrian chile hot honey. Add fresh basil leaves for that burst of herbal brightness, and you’ve got a pie that’s bold, indulgent, and completely irresistible. Trust me, this one’s worth every bite.

Behind the Recipe

This recipe came to life during a summer evening of experimenting with pizza toppings. I wanted something that felt both elevated and comforting, a combination that leaned into bold flavors without losing the joy of pizza’s simplicity. Soppressata brought the smoky heat, goat cheese added tang and creaminess, and the Calabrian chile hot honey sealed the deal with its sweet-spicy kick. The basil? That was the final touch that brought everything together.

Recipe Origin or Trivia

Pizza has long been a canvas for creativity, but the pairing of soppressata and hot honey has its roots in Italian-American kitchens where bold flavors shine. Soppressata, a cured Italian salami, has been celebrated for centuries across southern Italy. Calabrian chiles, fiery yet fruity, are a hallmark of Calabria, where they’re used in everything from pasta sauces to condiments. The marriage of sweet honey and spicy chile is a newer trend that’s taken modern pizzerias by storm, showing how timeless ingredients can meet contemporary tastes.

Why You’ll Love Goat Cheese and Soppressata Pizza with Calabrian Chile Hot Honey and Basil

Versatile: Perfect as a main dish for dinner, a shareable party bite, or even a late-night indulgence.
Budget-Friendly: Uses simple, high-impact ingredients to deliver gourmet flavor.
Quick and Easy: With store-bought dough, this pizza comes together in under an hour.
Customizable: Adjust spice levels, cheeses, or even the drizzle of honey to taste.
Crowd-Pleasing: The sweet-heat combo makes it a guaranteed favorite.
Make-Ahead Friendly: Prep the hot honey or dough ahead of time for easy assembly.
Great for Leftovers: Reheat slices in a hot skillet for that crispy-bottom magic.

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Chef’s Pro Tips for Perfect Results

• Preheat your oven and pizza stone (if using) for at least 30 minutes for a crisp crust.
• Crumble goat cheese in small chunks to ensure even melting.
• Don’t overload the toppings—less is more for balanced flavor.
• Warm the hot honey slightly before drizzling for easier spreading.
• Add basil only after baking to preserve its freshness and aroma.

Kitchen Tools You’ll Need

Pizza Stone or Baking Sheet: For a crisp base.
Mixing Bowl: To prepare and stretch the dough.
Rolling Pin (optional): If you prefer rolling instead of hand-stretching.
Sharp Knife or Pizza Cutter: For clean slices.
Small Saucepan: To make the Calabrian chile hot honey.

Ingredients in Goat Cheese and Soppressata Pizza with Calabrian Chile Hot Honey and Basil

Here’s what you’ll need to bring this pizza masterpiece to life:

1. Pizza Dough: 1 pound, store-bought or homemade – The foundation of your pizza.
2. Olive Oil: 2 tablespoons – Brushed over the dough for crispness and flavor.
3. Goat Cheese: 4 ounces, crumbled – Adds tangy creaminess.
4. Mozzarella Cheese: 1 cup, shredded – Melts into gooey perfection.
5. Soppressata: 4 ounces, thinly sliced – Spicy, savory, and rich.
6. Calabrian Chiles: 2 tablespoons, finely chopped – Infuses the honey with fiery flavor.
7. Honey: ¼ cup – Balances the heat with sweetness.
8. Fresh Basil Leaves: ¼ cup – Adds freshness and color.
9. Red Pepper Flakes (optional): A pinch – Extra kick for spice lovers.
10. Salt: To taste – Enhances overall flavors.

Ingredient Substitutions

Goat Cheese: Ricotta or feta for a different creamy-tangy note.
Soppressata: Pepperoni or spicy salami if soppressata isn’t available.
Calabrian Chiles: Crushed red pepper or hot sauce mixed into honey.
Honey: Maple syrup for a unique sweet twist.
Basil: Arugula for a peppery finish.

Ingredient Spotlight

Soppressata: A dry-cured Italian salami with bold, spicy flavor that crisps beautifully when baked on pizza.

Calabrian Chiles: Fruity, fiery chiles that elevate the hot honey into something unforgettable, adding both heat and depth.

Instructions for Making Goat Cheese and Soppressata Pizza with Calabrian Chile Hot Honey and Basil

Follow these steps to create your pizza:

1. Preheat Your Equipment:
   Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
2. Combine Ingredients:
   In a small saucepan, gently warm honey with chopped Calabrian chiles (and optional red pepper flakes). Set aside.
3. Prepare Your Cooking Vessel:
   Stretch or roll out pizza dough on a floured surface. Brush with olive oil.
4. Assemble the Dish:
   Top dough with shredded mozzarella, crumbled goat cheese, and slices of soppressata.
5. Cook to Perfection:
   Transfer to the hot pizza stone or baking sheet and bake 10–12 minutes until crust is golden and cheese is bubbling.
6. Finishing Touches:
   Remove from oven, drizzle generously with the hot honey, and sprinkle with fresh basil leaves.
7. Serve and Enjoy:
   Slice hot and enjoy immediately—the sweet, spicy, tangy flavors shine best fresh out of the oven.

Texture & Flavor Secrets

This pizza thrives on contrasts. Crispy crust forms the base, soppressata brings meaty spice, goat cheese adds tangy creaminess, mozzarella stretches with every bite, and the hot honey ties it all together with sweet heat. Basil balances it with freshness, making each bite a layered experience.

Cooking Tips & Tricks

• Always bake pizza on the highest rack for better crust browning.
• Preheat your baking sheet upside down if you don’t have a pizza stone.
• Use parchment paper for easy transfer to the oven.
• Drizzle honey just before serving to keep toppings crisp.

What to Avoid

• Overloading cheese: Too much cheese can make the pizza soggy.
• Adding basil too early: It will wilt in the oven instead of staying vibrant.
• Skipping preheat: Cold pans result in chewy, undercooked crusts.
• Using low-quality honey: The honey is key—choose a good one.

Nutrition Facts

Servings: 4
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Make-Ahead and Storage Tips

You can prepare the hot honey a day ahead and store it in a jar. Pizza dough can also be made or bought in advance and kept in the fridge. Leftover slices can be refrigerated and reheated in a skillet or oven to maintain crispness—avoid the microwave for best results.

How to Serve Goat Cheese and Soppressata Pizza with Calabrian Chile Hot Honey and Basil

Serve this pizza with a simple green salad and a glass of sparkling water or a citrusy drink. Cut into smaller squares for an elegant appetizer at parties.

Creative Leftover Transformations

• Fold a slice into a panini with arugula.
• Dice and toss into a salad as croutons with a spicy kick.
• Chop leftovers and layer into a grilled cheese for an indulgent twist.

Additional Tips

• Keep dough at room temperature for 30 minutes before stretching.
• For extra depth, brush crust edges with garlic butter before baking.
• Use fresh mozzarella for more luxurious melt.

Make It a Showstopper

Serve the pizza on a wooden board, drizzle extra honey tableside for flair, and scatter a few whole basil sprigs on top. A sprinkle of red pepper flakes adds color and heat.

Variations to Try

• White Pizza Twist: Skip tomato sauce entirely and go all-in with cheeses and honey.
• Vegetarian Option: Replace soppressata with roasted red peppers or mushrooms.
• Extra Hot: Add sliced fresh chiles on top before baking.
• Nutty Crunch: Sprinkle with toasted pine nuts or walnuts for texture.

FAQ’s

Q1: Can I use store-bought pizza dough?
A1: Absolutely, it saves time and works beautifully.

Q2: How spicy is Calabrian chile honey?
A2: It’s medium-hot, but you can adjust by adding more or fewer chiles.

Q3: Can I make this pizza on a grill?
A3: Yes, grilled pizza adds a smoky flavor that pairs perfectly with soppressata.

Q4: Can I make it vegetarian?
A4: Yes, swap soppressata for roasted veggies or mushrooms.

Q5: Can I use pre-sliced soppressata?
A5: Yes, it works fine and crisps up nicely in the oven.

Q6: How do I keep the crust crispy?
A6: Preheat your stone or pan and avoid too many wet toppings.

Q7: Can I use goat cheese spread instead of crumbles?
A7: Yes, just dollop it across the dough before baking.

Q8: How long does the hot honey last?
A8: Stored in a sealed jar, it keeps for up to 2 weeks.

Q9: Can I freeze leftovers?
A9: Yes, freeze slices individually wrapped, then reheat in the oven.

Q10: Do I need to peel Calabrian chiles?
A10: No, just chop finely—they infuse the honey perfectly.

Conclusion

Goat Cheese and Soppressata Pizza with Calabrian Chile Hot Honey and Basil is a bold, flavor-packed creation that turns pizza night into something extraordinary. With its mix of sweet, spicy, tangy, and fresh, it’s a dish that feels both comforting and exciting. Slice it up, drizzle that honey, and let the flavors take you on a journey you’ll want to revisit again and again.

watch how to make Goat Cheese and Soppressata Pizza with Calabrian Chile Hot Honey and Basil