What better way to usher in the weekend, than with a savory, spicy pizza topped with vine ripe tomatoes, fresh basil and a drizzle of honey. Easy to assemble and even easier to enjoy, this pizza fits our Moments “Friday Night” criteria . Tess and I enjoy getting a little more involved in our recipes on the weekend, mainly because we have the time to really savor the entire process. We find getting our hands dirty in the kitchen is a perfect way to wind down, get creative, and have some fun. The crust can be homemade or store-bought. The same goes for the pesto topping. This pizza can be super easy or a little more involved – it’s up to you!
This is a great recipe to make with a few friends or a cooking partner. Just open a bottle of Chianti and split up the prep. In our kitchen, Tess makes the dough, while I assemble the pesto with lots of fresh basil, good olive oil, garlic, pine nuts and parmesan-reggiano. Then, we simply spread the dough with the tomatoes and pesto. Sprinkle with crushed red pepper flakes, the cheeses, jalapeño, and pepperoni. When the crust is golden, remove the pizza from the oven and cover with lots of fresh basil and a drizzle of honey (this is the best part).
Happy Friday Night!
Sweet & Spicy Jalapeño Honey Pizza
Ingredients
- 1/2 pound pizza dough, homemade or store-bought
- 1 cup San Marzano tomatoes *we used our own and pureed them
- 1/4 cup basil pesto, homemade or store-bought
- 1 pinch red pepper flakes, to taste
- 1 cup torn mozzarella cheese
- 1 cup shredded fontina cheese
- 1 jalapeno or serrano pepper, sliced, seeded if desired
- 2 ounces thinly sliced pepperoni or hot soppressata
- 1 cup fresh basil leaves
- honey, for drizzling
Instructions
- Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
- On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with tomatoes and pesto. Sprinkle with crushed red pepper flakes. Add the cheeses, jalapeño, and soppressata.
- Transfer to the oven and bake for 10-15 minutes or until the crust is golden.
- Remove the pizza from the oven and top with fresh basil and a drizzle of honey. Enjoy!
Moments Gluten-Free Pizza Dough
Ingredients
- 1 cup warm water
- 1 tsp Fleischmann's Yeast
- 1 tsp honey
- 2 1/4 cup Cup4Cup GF flour (or regular flour)
- 1 tsp kosher salt
- extra virgin olive oil
Instructions
- Fill a glass measuring cup with warm water. To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for at least 4 minutes to make sure the yeast is alive. The yeast is done activating as soon as an inch of foamy bubbles appears on the surface.
- Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Using a spatula, scrape any loose flour on the sides into the center of the bowl. As soon as all of the flour has been incorporated, turn the speed up to medium and mix for 8 minutes without touching it. You can stop mixing when the dough pulls away from the sides and forms into a ball.
- After the dough comes together, place it in a separate bowl that has been lightly coated in olive oil. Cover with a towel, allowing it to sit in a warm place for about 10 minutes. Knock down the dough after the time is up and toss it on your sheet pan. Roll out with a glass!
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