Charred Radicchio and Soppressata Pizza with Hot Honey and Fresh Mozzarella
Bitter charred radicchio, spicy soppressata, fresh mozzarella, and hot honey on a blistered crust — a bold, fast weeknight pizza.
Radicchio on pizza sounds like a risk. It isn't. High heat collapses the bitterness into something almost sweet and jammy, and the slight char at the leaf edges holds its own against fatty soppressata and pools of fresh mozzarella. The whole thing gets finished with hot honey — not as a novelty, but because the heat-and-sweet pulls every other flavor into focus.
The technique here is a screaming-hot oven with a preheated sheet pan or pizza steel. No special equipment required beyond what most home kitchens already have. Use store-bought pizza dough (Trader Joe's refrigerated dough or any supermarket bakery ball works well) and you're eating in 40 minutes. This is a strong Friday-night dinner, good for two people who want something interesting, or four if you're serving alongside a salad. If your crust bubbles unevenly, press the dough thinner at the center before baking — thick middles stay doughy and undermine the whole thing.
Ingredients
- ▸ 1 lb store-bought pizza dough (room temperature)
- ▸ 3 tbsp extra-virgin olive oil (divided)
- ▸ 1/2 cup whole-milk ricotta
- ▸ 3 garlic cloves (minced)
- ▸ 1/4 tsp Diamond Crystal kosher salt (for the ricotta base)
- ▸ 1/4 tsp freshly ground black pepper
- ▸ 1/2 medium head radicchio (about 4 oz, roughly torn into 2-inch pieces)
- ▸ 3 oz soppressata (thinly sliced, about 12-14 slices)
- ▸ 6 oz fresh mozzarella (torn into rough 1-inch pieces)
- ▸ 2 tbsp hot honey (Mike's Hot Honey or homemade)
- ▸ 1/4 cup finely grated Parmigiano-Reggiano
- ▸ 1/4 tsp crushed red pepper flakes
- ▸ 4 fresh basil leaves (for finishing)
- ▸ 1 tsp flaky sea salt (for finishing, such as Maldon)
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Instructions
Prep
- 1. Pull the dough from the refrigerator 1 to 1.5 hours before baking and set it on a lightly oiled plate at room temperature, covered loosely with plastic wrap. Cold dough tears instead of stretching — it needs time to fully relax.
- 2. Place your baking steel or inverted half-sheet pan on the bottom third rack and preheat the oven to 500°F (260°C). Let it heat for at least 45 minutes — you want the metal screaming hot, not just warm. Use an oven thermometer to confirm the temp; most ovens run 25-50°F low.
- 3. Tear the radicchio into roughly 2-inch pieces and spread them on a double layer of paper towels. Press firmly with more paper towels until completely dry — any surface moisture will steam the leaves instead of charring them. Set aside.
- 4. In a small bowl, combine the ricotta, minced garlic, 1 tbsp olive oil, 1/4 tsp kosher salt, and black pepper. Stir until smooth. Taste it — it should be savory and garlicky. This is your base sauce.
Shape the Dough
- 1. Drizzle 1 tbsp olive oil onto a large sheet of parchment paper. Transfer the rested dough onto the parchment and press it gently outward with your palms, working from center to edge. Stretch it to roughly 12x14 inches — don't worry about a perfect rectangle. If it springs back, cover it and wait 10 more minutes, then try again. The dough is ready when it holds its shape and has a slight translucency when held up to light.
Assemble
- 1. Spoon the ricotta mixture across the dough in uneven dollops — don't spread it like frosting. Leave a 3/4-inch border uncovered. The gaps let the crust blister. Scatter the torn mozzarella evenly, then lay the soppressata slices across the top, slightly overlapping. The fat in the meat will render and crisp at the edges.
- 2. Distribute the dry radicchio pieces across the pizza — they'll look like too much, but they shrink dramatically in the oven. Scatter the Parmigiano-Reggiano and crushed red pepper flakes over everything. Drizzle the remaining 1 tbsp olive oil over the top in a thin stream.
Bake
- 1. Slide the parchment with the dressed pizza directly onto the preheated steel or pan using a cutting board as a makeshift peel. The parchment will darken but won't burn at this temp. Bake for 12-15 minutes — start checking at 12. The pizza is done when the crust is deep golden and spotted with char at the edges, the mozzarella has melted into irregular bubbling pools with golden-brown patches, and the soppressata edges have curled and crisped. You'll smell the garlic in the ricotta going toasty.
- 2. For the last 2 minutes of baking, switch the oven to broil and watch closely. The broiler chars the radicchio tips and finishes the crust color fast — don't walk away. Pull it when the crust edges are deeply browned and the mozzarella has a few dark spots.
Finish and Serve
- 1. Transfer the pizza to a cutting board using the parchment. Immediately drizzle the hot honey in a thin zigzag across the entire surface. Tear the basil leaves and scatter them on top — the residual heat will slightly wilt them. Finish with a pinch of Maldon flaky sea salt. Let it rest 2 minutes before cutting so the cheese sets slightly and doesn't slide.
- 2. Cut into 8 slices with a pizza cutter or large chef's knife in one firm downward motion per cut. Serve immediately — this pizza does not improve with time.
Cook's Notes
- Room temperature dough is non-negotiable. If you skip this step, the dough will tear and the center will be thick and undercooked. One full hour minimum, 90 minutes is better.
- Don't substitute low-moisture mozzarella in the same quantity — it melts more aggressively and can pool into a greasy layer. If using it, reduce to 4 oz and tear it smaller.
- The ricotta base replaces a traditional red sauce here. Don't thin it out — its thickness insulates the crust from the wet mozzarella and keeps the bottom from going soggy.
- Soppressata varies wildly in thickness by brand. Ask the deli counter to slice it thin — about 1/16 inch. Pre-packaged slices are usually fine as long as they're not thick-cut.
- Leftover pizza reheats best in a skillet, not the oven. Medium heat, lid on for 2 minutes, then lid off for 1 minute to re-crisp the bottom.
Pro Tips
- → If your crust bottom is pale and soft when the top looks done, your steel or pan wasn't preheated long enough. Next time, give it a full 50-60 minutes — or move the rack to the lowest position and add 2 minutes of cook time.
- → If the radicchio tastes aggressively bitter after baking, it was likely too thick or too wet going in. Tear it smaller (1-inch pieces) and make sure it's bone dry. Also, a brief 10-second toss of the radicchio in 1 tsp of olive oil before it goes on mellows the raw bitterness slightly.
- → The hot honey goes on after baking, never before. If it bakes into the pizza, the sugars burn and turn acrid rather than glossy and sweet. Drizzle it within 30 seconds of pulling the pizza from the oven while the surface is still hot enough to thin it.
- → If your mozzarella is releasing a lot of water on the pie (visible puddles under the cheese), your fresh mozzarella has too much moisture. Tear it ahead of time, set it on paper towels for 15 minutes, and press gently before using. Ciliegine or ovoline packed in water are the worst offenders.
- → Parchment paper can darken significantly at 500°F but won't ignite below 550°F. If it worries you, slide it out from under the pizza after the first 5 minutes of baking using a spatula — the crust will be firm enough by then to hold its shape directly on the steel.
- → For a crisper, more charred cornicione (the outer crust ring), brush the bare border with a thin layer of olive oil just before baking. It conducts heat faster and gives you those blistered, browned bubbles that are the signature of a well-made pizza.
What to Serve With This
A crisp, slightly bitter drink is your best bet here. Campari soda over ice — two parts soda, one part Campari — echoes the radicchio's natural bitterness without competing with the hot honey. If you want wine, go with a Barbera d'Asti: it has enough acidity to cut the fat of the soppressata and enough fruit to soften the char. Avoid heavily oaked reds, which will flatten against the spice.
For beer, reach for a dry-hopped lager or a Kölsch. The floral, slightly grassy hop character contrasts the sweet-heat of the honey without the heavy body of an IPA overwhelming the fresh mozzarella. Peroni or Rothaus Tannenzäpfle both work if you want something bottled and accessible.
On the side, a shaved fennel and orange salad with a lemon vinaigrette is the right call. The anise brightness of fennel and the citrus acid cleanse the palate between bites of rich, oily pizza. Dress it just before serving so the fennel stays crisp.
If you want a non-alcoholic option, a sparkling water with a splash of blood orange juice and a few drops of bitters does the same balancing work as the Campari — bright, slightly bitter, refreshing.
Variations & Substitutions
For a vegetarian version, skip the soppressata entirely and double the radicchio. Add 1/2 cup of thinly sliced Castelvetrano olives and 2 tbsp of capers rinsed and patted dry. The brine and salt from those two ingredients replaces the savory punch of the cured meat without requiring any other adjustments to quantities.
For a gluten-free version, use a store-bought gluten-free pizza dough ball (Bob's Red Mill or Capello's both perform well here). Expect a slightly denser, less blistered crust — bake it 2-3 minutes longer and keep a close eye on the bottom. The toppings and technique stay exactly the same.
To scale for a crowd, make two separate pizzas rather than one large one. Dividing the dough into two 12-inch pies gives more crust surface area per person and bakes more evenly than trying to stretch one large dough across a full sheet pan. Two pies can stagger-bake if you only have one steel — pull the first out 2 minutes early and rest it tented with foil while the second bakes.
For a seasonal autumn variation, swap half the radicchio for thinly sliced Honeycrisp apple (about 1 small apple, mandolined to 1/8 inch). The apple caramelizes at the edges and adds a sweet crunch that pairs well with a drizzle of aged balsamic instead of — or alongside — the hot honey.
Frequently Asked Questions
Can I use a pizza stone instead of a baking steel or sheet pan? ▼
Yes. Preheat the stone at 500°F for at least 45 minutes on the bottom rack. Slide the dressed pizza onto the stone using a lightly floured pizza peel or the back of a flat baking sheet. The stone will give you a slightly more porous, cracker-like bottom compared to a steel, which is fine for this style of pizza.
What's the best store-bought pizza dough to use? ▼
Trader Joe's refrigerated plain pizza dough is the most consistent and easiest to stretch. Most supermarket bakery dough balls also work well. Avoid pre-rolled dough sheets in tubes — they're thicker and less elastic, and they don't blister the same way.
Can I make this ahead of time? ▼
You can prep all the toppings up to 24 hours ahead and refrigerate them separately. The dough can be portioned and refrigerated, covered with plastic wrap, up to 2 days ahead — pull it out 1 hour before stretching so it relaxes to room temperature. Don't fully assemble the pizza ahead; the moisture from the mozzarella will make the dough soggy.
How do I store and reheat leftover pizza? ▼
Store slices flat in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat for 3-4 minutes, lid on for the first 2 minutes to melt the cheese, lid off for the last minute to re-crisp the bottom. Avoid the microwave — it steams the crust and turns it rubbery.
Can I freeze this pizza? ▼
Freeze after baking, not before. Cool completely, then wrap individual slices tightly in plastic wrap and store in a zip-lock freezer bag for up to 1 month. Reheat from frozen in a 400°F oven directly on the rack for 8-10 minutes. The crust won't be quite as crispy as fresh, but it holds up well.
My radicchio turned completely limp and gray instead of charring — what went wrong? ▼
The most common cause is moisture. If your radicchio isn't fully dry before it goes on the pizza, it steams instead of chars. Pat each piece thoroughly with paper towels after tearing. Also make sure your oven is fully preheated to 500°F — a partially heated oven won't char anything quickly enough.
Can I substitute another cheese for the fresh mozzarella? ▼
Low-moisture mozzarella (shredded or block, not fresh) gives you a more uniform melt and slightly less moisture on the crust. Fontina is another good option — it melts beautifully and has a nuttier flavor that works well with the radicchio. Avoid ricotta as a primary cheese here; it's too wet and won't hold up to the bold toppings.
What if I can't find soppressata? ▼
Spicy salami, pepperoni, or Calabrese salami all work. If you want something milder, use regular salami and add a pinch of crushed red pepper flakes directly on the pizza before baking. The key is a cured, thinly sliced pork product with some fat to render — that's what crisps at the edges in the oven.
Is hot honey easy to make at home, or should I buy it? ▼
It's genuinely easy to make: warm 1/4 cup of honey in a small saucepan over low heat with 1/2 tsp crushed red pepper flakes for 5 minutes, then strain or leave the flakes in. Mike's Hot Honey is the best widely available commercial option if you'd rather not bother. Don't use a habanero-based hot sauce in its place — the flavor profile is too sharp and vinegary.
How do I stretch the dough without it springing back? ▼
The dough is almost always too cold. Bring it to room temperature for at least 1 full hour — 90 minutes is better. If it's still springing back after resting, cover it with a damp towel and wait another 15 minutes. Never force it; tearing is much harder to recover from than waiting.
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