recipe
Bee Sting Pizza
by Brandi Milloy
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 fresh mozzarella cheese, torn or sliced into small pieces
- 1.0 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
Instructions
-
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
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
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.