Recreating Roberta's Bee Sting Pizza

The first time I tired the Bee Sting from Roberta’s - I could not believe how good it was - easily one of the best pizza combinations I’ve ever tried! It combined a subtle sweetness with added heat - which in my opinion was the ultimate combo. This put it on the top of my list of recreations, so I broke down the ingredients and put my own spin on it. I feel like the recipe is nearly spot on, if not better. Without further adieu, let’s get into the recipe!

Ingredients:

• 48 hour pizza dough (recipe here)

• 1 tbsp pecorino romano

• 1 tbsp chili evoo

• 1 tbsp honey + more for drizzling

• 1/4 cup pizza sauce

• 1 tsp red pepper flakes

• 1/8 cup shredded mozzarella

• 4 slices buffalo mozzarella

• 4 slices spicy soppressata

• 1 tbsp parmesan

• fresh basil (chopped)

Instructions:

1. Roll out your pizza dough

2. Start with pecorino romano, chili infused evoo and honey

3. Pizza sauce and red pepper flakes

4. Shredded mozzarella

5. Soppressata and buffalo mozzarella

6. Cook in your pizza oven at 800-1000 degrees between 90s -2 minutes or in your oven at 500 degrees for 8-12 minutes (8 minutes for a softer crust - 12 minutes for crunchier crust)

7. Finish with fresh basil, parmesan plus light drizzle of honey and enjoy immediately