Grilled Hot Honey Ricotta Soppresseta Pizza.
Prep time.
10 min.
Cook time.
4-6 min.
Pizza at home with a delicious twist.Take pizza night to the next level with this bold and flavor-packed Grilled Hot Honey Ricotta Soppressata Pizza on Stonefire® Naan. Crispy, fire-baked naan is the perfect canvas for melty mozzarella, spicy soppressata, and charred jalapeños. A creamy whipped ricotta swirl balances the heat, while a drizzle of homemade hot honey ties everything together with a sweet, fiery finish. Quick to assemble, easy to grill, and guaranteed to impress — this recipe is a crowd-pleaser that brings gourmet flavor straight to your backyard.
Ingredients.
IngredientsFor the hot honey (makes extra):½ cup honey1–2 tsp Calabrian chili paste (or 1 tsp red pepper flakes)1 tsp apple cider vinegarPinch of sea saltFor the herbed ricotta:1 cup whole milk ricotta1-2 tablespoons of pesto, store bought or homemadeFor the pizza:2-pack Stonefire Original Naan1 Ball of Fresh mozzarella6–8 slices of soppressata or hot salami1 Jalapeno, sliced thin Pizza sauce, store-bought or homemade Flaky salt.
Directions.
Make the hot honey:In a small saucepan over low heat, warm the honey with the Calabrian chili paste and vinegar. Stir until just bubbling, about 2–3 minutes. Remove from heat, add a pinch of salt, and let steep while you prep everything else.Whip the ricotta:In a food processor or with a whisk combine ricotta, pesto, salt and pesto. Blend until smooth and creamy. Set aside.Prep the grill:Heat your grill to medium-high. Clean the grates well and oil them lightly.Assemble the naan pizzas:Brush the naan lightly with olive oil. Layer on pizza sauce, mozzarella and soppressata slices. Add a few jalapenos if you like heat.Grill time:Place the naan pizzas directly on the grill. Close the lid and cook for 4–6 minutes, until the naan is crispy and the cheese is melted and bubbly. Keep an eye on them — they go fast.Finish & serve:Remove from the grill. Add swooshes of whipped ricotta and a generous drizzle of hot honey, and flaky salt. Serve hot.
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