Capsaicin Honey & Soppressata Pizza
The capsaicin honey pizza took New York by storm. This version uses Ember tomato-infused honey — the heat comes from the condiment, not the toppings. Drizzled over crispy soppressata and fresh mozzarella on a Neapolitan base.
Prep
20 min
Cook
12 min
Total
32 min
Servings
2
Peak SHU
5K
Featured Organisms
Ingredients
- 1 ball pizza dough (Neapolitan-style)
- ½ cup crushed San Marzano tomatoes
- 8 oz fresh mozzarella, torn
- 3 oz soppressata, thinly sliced
- 2 tbsp Ember capsaicin honey
- Fresh basil
- Olive oil
Instructions
- 1
Stretch dough to 12 inches on a floured surface.
- 2
Spread crushed tomatoes, leaving a 1-inch border.
- 3
Distribute mozzarella and soppressata.
- 4
Bake at 500°F (or as hot as your oven goes) for 10–12 min.
- 5
Drizzle capsaicin honey generously over the hot pizza.
- 6
Finish with torn basil and a drizzle of olive oil.
Tips
- Make the capsaicin honey ahead — it improves with time.
- The honey goes on AFTER baking to preserve its raw enzymes.
At 500°F, the Maillard reaction on the pizza crust generates hundreds of flavor compounds. The capsaicin honey applied post-bake stays below 40°C, preserving both the honey's diastase enzymes and the capsaicin's full potency.