Honey on pizza is a thing. I swear to goodness. Who could make this up? My first encounter was at a nondescript little joint in Hyannis, MA many moons ago. I had just wrapped what would be my first and last day* of a summer job: door-to-door canvassing to collect signatures in support of closing the local power plant. My new employer neglected to warn us that most of the homes we'd be canvassing belonged to employees of said plant. We were not warmly welcomed and I began to seriously reevaluate my career in political action.
I doubt I'd even remember this stint if not for the pizza us weary canvassers shared after our 10-hour day. It was your standard-issue New England Greek-style cheese pizza with one very unexpected addition - honey. This was high school so I was probably mad skeptical. But being cool, I tried it anyway. Second to quitting the job shortly after dinner, best decision I made that day.
If you like honey then you'll probably enjoy it on most any type of pizza pie. There's no magic to this combo with greens and corn. No, that part comes in when your honey and Tabasco get together and make a condiment love child. Also good for biscuits, chicken and waffles, and sticky fingers.
Has anybody else stumbled upon honey pizza? Is there a fabled origin story I should be aware of? If you know, do tell!
*For those wondering, I did find alternate employment slinging sandwiches.
Makes two 10-inch pies
Several years ago I was introduced to Mark Bittman's pizza dough. Let me tell you, it is a dream. Even though I fiddle with it and make up my own directions sometimes , I'm always forgiven with the perfect pizza. The only departure from Mark's recipe here is a Tbs. of honey, but that's optional.
- 3 cups all-purpose flour, plus extra for kneading
- 1 packet active dry yeast (1/4 oz.)
- 1 Tbs. honey (or granulated sugar)
- 2 tsp. kosher salt
- 2 Tbs. olive oil
- 2 cups hot water, divided
Pizza with greens, corn + hot Honey
- Pizza dough for 1 pie (see above)
- 1 bunch swiss chard (or kale, mustard greens, spinach) + olive oil, salt + pepper for sauteing
- 2 ears corn
- 1 eight oz. ball fresh mozzerela
- 1/4 cup honey
- 1 Tbs. Tabasco sauce
- Corn meal (for dusting)
- In a small bowl mix yeast, 1 cup hot water, and honey; let stand until frothy and bubbly, about 10 minutes
- In a food processor pulse flour, salt, and olive oil
- With the food processor motor running pour yeast mixture and additional 1 cup hot water through the feed tube
- After 15-30 seconds the dough should come together into a craggy, sticky ball (if dough looks really dry and crumbly add water one tsp. at a time until it comes together)
- Turn dough onto a floured surface and knead a couple times until you have a nice smooth ball
- Place dough in a large bowl and cover with a dish towel or napkin (you can also use plastic wrap)
- Let dough sit at room temperature for 1 hour minimum or up to 3 hours (if you want to make the dough in advance you can also let it rise in the fridge overnight)
- After sitting, dough should have doubled in size
- Turn dough onto a floured surface, divide in half and shape into two balls so you have dough for two pies (at this point if you aren't going to make pizza right away you could wrap dough in plastic wrap and freeze)
- Use a rolling pin to role out dough; make sure you have plenty of flour on hand if it gets sticky
- Roll out as thin as possible, letting rest for a few minutes if dough is too elastic
- At this point you're ready to add toppings and make your pie
- General tips to avoid pizza fails:
- Use a pizza stone and make sure your oven is super hot, 500-550 degrees and sufficiently pre-heated.
- Once your dough is rolled out, transfer it to a pizza paddle sprinkled with corn meal before you add your toppings. The corn meal will help the pie shimmy off into the oven. Relatedly, add your toppings just before the pie goes into the oven. If you top your dough with a wet sauce and let it sit out the dough will absorb the moisture and it will won't slide off your pizza paddle as easily. When your pie sticks and toppings are falling into a 500 degree oven be prepared to wrestle with the batteries in your smoke detector.
- If you are going to be making more than one pie at a time on any given occasion, invest in two pizza paddles. They're super cheap and will make your at-home pizza factory run much more smoothly.
Pizza with Greens, Roasted corn, + hot honey
- Preheat oven to 550 degrees (with pizza stone inside)
- Prep your greens: Roughly chop greens and saute in olive oil for 5-7 minutes until tender (if using swiss chard remove stems and cook those first as they take a bit longer than the green leaves); season with salt and pepper
- Prep the corn: Once shucked, roast corn by placing ears directly on a stove-top gas burner. Using tongs rotate until ears are charred on all sides (about 5 minutes). You can also do this on a grill. Let cool for a minute then cut kernels off cob and set aside.
- Make hot honey: Use a fork to mix Tabasco into honey until fully incorporated. Taste. If too hot for your liking, add more honey. If too wimpy for your liking, add more Tabasco.
- Assemble pizza:
- Roll out dough (see above) and pierce all over with a fork (to avoid dough bubbles)
- Sprinkle corn meal on a pizza paddle and lay rolled out dough on top
- Scatter greens and corn across your dough
- Tear mozzerela ball into chunks and scatter on pizza
- Bake your pie: Slide pie from the pizza paddle onto the pizza stone in the oven. Bake for 10 minutes and check for doneness. When edges are just beginning to brown it's ready.
- Remove from oven and let cool for 2-3 minutes.
- Drizzle hot honey into a zig-zag pattern all over pie (you will have more than you need; save extra for future pies and other uses!). Cut and serve.