Hot Sopressata, Red Onion and Jalapeno Pizza with Hot Chili Oil and Honey

Hot Sopressata, Red Onion and Jalapeno Pizza with Hot Chili Oil and Honey

There is not much better than a sweet and spicy pizza. Consider the pie starting with from-scratch Neapolitan Pizza Dough and a quick sauce you can make with a few ingredients and you’re guaranteed a special pizza from the first bite. COLUMBUS® Hot Sopressata Salami, sliced red onion, jalapeno peppers, hot chili oil and honey come together for an unparalleled taste sensation that will win you fans and admirers if you share this dish. Topped with whole milk mozzarella and baked at an extra hot temperature to ensure a delicious texture on the crust, Hot Sopressata, Red Onion and Jalapeno Pizza with Hot Chili Oil and Honey is a game changer.

4 Servings
prep time
Prep Time 30 minutes
cook time
Cook Time 25 minutes
total time
Total Time 13 hour 55 minutes

Neapolitan Pizza Dough


  • 2 cups

    ‘00’ pizza flour or bread flour

  • 1 teaspoon


  • 1/8 teaspoons

    instant yeast

  • 3/4 cups

    warm water


  1. In medium bowl, combine dry ingredients. Add water and stir to combine into rough dough. Cover bowl. Allow to rise at room temperature 12 hours. Divide dough in half. Transfer each piece to floured surface. Stretch and fold each piece, using flour to prevent sticking, to create 2 dough balls. Transfer each ball to floured bowl. Cover each bowl and allow to rise 45 minutes.



  • 1/4 cups

    crushed canned tomatoes such as San Marzano, seasoned with salt, divided

  • 8 ounces

    shredded whole milk mozzarella, divided

  • 1

    (3-ounce) package sliced COLUMBUS® Hot Sopressata Salami, divided

  • 1/2 cups

    sliced red onion, divided

  • 1/4 cups

    jalapeno slices, divided

  • Hot chili oil, for serving

  • Honey, for serving


  1. Preheat pizza oven according to manufacturer’s instructions. Let pizza stone heat to 800°F, about 20 minutes.

  2. On lightly floured surface, roll out 1 pizza dough ball into a 10 to 12-inch round. Transfer dough to floured metal pizza peel. Spread 2 tablespoons crushed tomatoes evenly on the dough, leaving a 1/2-inch border uncovered. Top with half each of mozzarella, salami, red onion and jalapeno.

  3. Using pizza peel, transfer pizza to the preheated pizza stone. Bake 1 to 3 minutes, rotating pizza with metal peel for even cooking, or until crust is charred and crisp and cheese is bubbly.

  4. Using the pizza peel, transfer the pizza to a cutting board. Drizzle with hot chili oil and honey. Cut into slices and serve immediately. Repeat with the remaining ingredients. Makes 2 pizzas.