Grilled Honeykissed pizza

This recipe is in collaboration with Williams Honey Farm in Franklin, Tennessee! Grilled pizzas are always my go-to for party food. They’re quick, can be easily customized, and c’mon… who doesn’t like pizza? Honey on a crispy pizza was something I was introduced to when I came to New York, and this recipe is a bit of a fist bump to the Beesting at Roberta’s pizza in the Williamsburg neighborhood of Brooklyn. Don’t let the name of some of these ingredients intimidate you. This recipe is super affordable, and about as simple as it gets!

Honeykissed Pizza.JPG

Active Time: 15 minutes

Total Time: 20 minutes

Serves: 2 to 4

Ingredients:

  • 1 Fresh Pizza dough round (Publix or Whole Foods)

  • Semolina flour, for working surface and hands

  • Chili oil, for brushing (or olive oil)

  • 1/2 Cup Dev’s Rustic Tomato Sauce or store bought

  • 10 ounces of Fresh Mozzarella Cheese, torn or cut into rounds

  • 6-8 Large Sopressata slices (or salami)

  • 1 Handful of Basil, torn

  • 2 tbsp. Honey, Williams Honey Farm

  • ¼ Cup Pecorino Romano cheese, grated, to garnish

  • Bee Pollen, to garnish (optional)

Directions:

  1. Preheat your grill to a toasty 500-550 degrees; however, there should be little to no flame. You should have all of your pizza toppings mised out and ready to go. Once the dough starts cooking this process will move quickly!

  2. Using a knife or bench scrape, divide the pizza dough round in half. Using floured hands, stretch the dough into an 8 to 12 inch disc. Brush 1 side of the raw dough with chili oil. Add the dough directly to the grill grates oiled side down. Close the grill lid and let the dough cook until it is lightly browned on one side, about 1 minute. At this point the dough should just be set and slightly crisp, not charred at all.

  3. Lift the lid and brush the other side of the dough with oil. Flip the dough over to begin the cooking process of the other side.

  4. Quickly top the pizza with a thin layer of sauce, mozzarella, sopressata, and torn basil. Close the lid of the grill and cook until the cheese is melted, and dough is crisp, about 3 minutes. Tend to the pizza, making sure the dough doesn’t scorch in any areas.

  5. Remove the pizza from the grates and let cool for about 5 minutes. Garnish with honey, pecorino romano, and bee pollen, before cutting. Repeat with the remaining half of dough if desired.