Sopressata with Hot Honey
Yaaas . . . more FREE CABOT CHEESE! Once again, we’re teaming up with our buddies at Cabot Cheese for another FREE Homemade event. Chef Joel’s making Pizza with Sopressata and Hot Honey, as well as giving us a quick lesson in creating Calzones – YUM, to both!
Ingredients for Pizza Dough:
- 3/4 cup lukewarm water
- 1 tablespoon sugar
- 1 packet of fast-acting active dry yeast (2¼ teaspoons)
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, plus 1/2 teaspoon
Ingredients for Hot Honey:
- 1/2 cup honey
- 1/4 teaspoon red pepper flakes
Ingredients for Pizza:
- 28 ounces can whole peeled tomatoes
- 1 clove garlic
- 1 tablespoon sugar
- 1/2 teaspoon Kosher salt
- 1 recipe pizza dough (recipe on page)
- 6 ounces Cabot Vermont Sharp Cheddar
- 2 ounces Sopressata salami or pepperoni
- 1 shallot, thinly sliced
- olive oil, to finish
- hot honey (recipe on page)
- basil, torn to garnish
- Cabot 2-year cheddar, to finish
Procedure for Pizza Dough:
- In a small bowl, stir together the water and sugar until the sugar has dissolved.
- Stir in the yeast and allow it to sit for 5 minutes, until it starts to get a foamy appearance.
- In a large bowl, whisk together flour and salt and make a well in the center.
- Pour the yeast mixture into the center of the well along with the olive oil. Using a wooden spoon stir everything together until a rough dough forms.
- Turn the dough out onto a lightly floured surface and knead until a smooth ball has formed.
- Place the dough back in the large bowl with a little more olive oil and cover with a damp towel. Set aside to rise for 15-20 minutes.
Procedure for Hot Honey:
- Add the honey and chili flakes to a small saucepan over medium heat.
- Cook just until the honey begins to boil and then remove from heat.
- Set aside to cool then place in an airtight container and refrigerate for up to 3 months.
Procedure for Pizza:
- Preheat the oven to 475°F with a pizza stone or 10 inch cast iron skillet, placed upside down, inside.
- To a large bowl add the whole peeled tomatoes, garlic, sugar, and salt. Using an immersion blender, blend the ingredients until a smooth sauce has formed.
- Divide the pizza dough into two equal portions. Take one half of the dough and place on a lightly floured cutting board, keeping the other half covered in the bowl until ready to use.
- Evenly roll the dough out to an 8 inch circle and place on a piece of parchment paper.
- Top the dough circle with about 1/4 cup of sauce, evenly spreading across the surface.
- Add half of each of the shredded Cabot Vermont Sharp Cheddar, the sopressata, and the shallots.
- Using a wooden pizza peel or a baking sheet, carefully slide the parchment with the pizza on top into the oven and onto the pizza stone or upside down cast iron skillet.
- Cook for 8 - 10 minutes until the side of the pizza has puffed and the toppings have cooked through.
- While the pizza is cooking, use the second dough to make a calzone. Roll the dough out to an 8 inch circle and place on a piece of parchment paper.
- To one half of the dough add the same toppings as the first pizza along with a drizzle of hot honey, leaving about a 1 inch border.
- Fold the dough by lifting the side without the fillings onto the other half, creating a half-moon shape. Crimp or fold the edges of the dough to seal.
- When the first pizza is done cooking, carefully remove the parchment to a cutting board and brush the crust with olive oil. Top with a drizzle of hot honey, torn basil and a sprinkle of Cabot 2-year cheddar to finish.
- Carefully slide the parchment with the calzone on top, into the oven using the same method as the first pizza, and bake for 8-10 minutes.
- When the calzone has fully baked, remove from the oven and brush with olive oil. Serve with a side of the pizza sauce for dipping.