Buttermilk Fried Chicken

If you like your pizza with attitude, the Red Hot Pizza brings it in every bite. The heat hits first, followed by the sweetness that keeps you coming back for more. It's spicy, balanced, and addicting — the kind of pizza that you will not stop making.

TYPE MAIN COURSE
SERVES 4
DIFFICULTY EASY
PREP TIME 5 MINUTES
COOK TIME 90 S TO 2 MIN

Ingredients

  • 1 ball of pizza dough, rested at room temperature for 1–2 hours
  • 1/2 - 3/4 cup of fresh mozzarella pulled apart into small pieces
  • 1/3 cup san marzano tomato sauce
  • 8–10 slices spicy soppressata
  • 1 tbsp of olive oil
  • 1/2-1 tsp of calabrian chile paste depending on desired spice
  • 1 tsp of honey
  • Torn Basil for garnish
  • Shaved pecorino for garnish
  • Flake sea salt
  • Drizzle of good olive oil for finishing
  • Optional: red chile flakes for garnish

Directions

  1. Heat your All-Clad pizza oven to 750°F. Allow at least 15 minutes for the stone to reach full temperature.
  2. Lightly flour your work surface. Stretch the dough into a 10–12" circle, leaving a slightly thicker edge for the crust. Transfer to your floured peel.
  3. In a small mixing bowl combine the chili paste, honey, and oil. Mix to combine.
  4. Build the pizza: Spread the tomato sauce evenly throughout the pie. Add the fresh mozzarella throughout and then top off with the soppressata. Drizzle half of the chili oil onto the pie.
  5. Slide the pizza into the oven and turn on the spinning stone. Cook for 90 seconds to 2 minutes.
  6. The final result should be a blistered crust, melted bubbling cheese, and the soppressata should blister and curl on the edges.
  7. Right after the pizza is done cooking, add the remaining chili oil, a drizzle of olive oil, and the torn basil. Add the optional chili flakes. Cut with a pizza cutter and serve immediately.

Pro Tip

For this pie, you can play with the spice level. I started pretty balanced for the sweet and spicy but you can adjust the ratio if you want.

 

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.