Bee Sting Pizza

recipe

Bee Sting Pizza

by Brandi Milloy

Serving Size:

1

Total Time:

~None

About this Recipe

The Bee Sting Pizza originated at Roberta’s in Brooklyn and this recipe is Brandi Milloy’s take on the classic. What makes it so iconic? A base of tomato sauce, mozzarella, and thinly sliced soppressata add savory flavors, while honey and chilies add that sweet and spicy note that made it famous.

Ingredients

  • 8.0 ounces par-baked pizza crusts
  • 0.25 cups tomato sauce
  • 4.0 ounces fresh mozzarella cheese, torn or sliced into small pieces
  • 1.0 ounces thinly sliced soppressata salami or pepperoni slices
  • 1.0 tablespoons honey
  • Few pinches crushed red pepper flakes or drizzles of chili olive oil for serving
  • extra-virgin olive oil

Equipment

Brava metal tray

spoon or ladle

cutting board

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Dinner
  • American
  • Californian
  • Italian
  • Mediterranean
  • Metal Tray
  • Pizza
  • Recipes
  • Weekend
  • Weeknight
  • Year Round

Instructions

  1. 1

    Prep pizza

    • Place par-baked pizza crust on Brava metal tray.
    • Pour tomato sauce in middle of crust. Using back of spoon or ladle, spread sauce evenly, leaving ½ inch uncovered around edges.
    • Evenly distribute mozzarella over sauce in a single layer, leaving uncovered around edges.
    • Add soppressata or pepperoni slices in single layer.
    • Optional: brush olive oil on crust edges for additional browning while cooking.
  2. 2

    Cook pizza

    • Select “Bee Sting Pizza” on the Brava touchscreen and follow on-screen instructions.
    • Slide metal tray into bottom shelf and press green button to begin cooking.
  3. 3

    Finish & serve

    • When pizza is done cooking, transfer to cutting board.
    • Drizzle honey over pizza, along with chili flakes or oil, if using.
    • Cut pizza into slices and serve.