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Recipe Detail Page
Sicilian-Style Pizza with Pepperoni, Pickled Fennel & Hot Honey
Summer 2022
Hot honey is a wildly versatile condiment—you can drizzle it over everything from crispy chicken thighs to grilled fruit. There are a few brands on the market, but it’s just as easy to make your own.
Serves 6 to 8
HOT HONEY
2 tsp (10 mL) dried chili flakes
1 tsp (5 mL) fennel seeds
1/2 cup (125 mL) amber honey, such as wildflower or clover
1 Thai bird’s eye chili, halved lengthwise
1/2 tsp (2 mL) sweet paprika
1 tsp (5 mL) apple cider vinegar
PICKLED FENNEL
1/4 cup (60 mL) water
1/4 cup (60 mL) apple cider vinegar
1 tbsp (15 mL) honey
1 tsp (5 mL) fine sea salt
1/4 small fennel bulb, thinly sliced through core
TOMATO SAUCE
2 tbsp (30 mL) olive oil
4 garlic cloves, minced
1 can (796 mL) whole peeled tomatoes, drained, crushed
1/2 tsp (2 mL) fine sea salt
PIZZA
1/4 cup (60 mL) olive oil
2 lbs (905 g) store-bought pizza dough, about 1 1/2 portions
2/3 lb (300 g) deli-style sliced mozzarella cheese
1/3 lb (150 g) sliced pepperoni
1/4 cup (60 mL) grated
Pecorino Romano
1. For the hot honey, combine chili flakes and fennel seeds in a small saucepan. Cook over medium heat until fragrant, about 1 minute. Add honey, Thai chili and paprika. Bring to a boil, then reduce heat to low and cook 10 minutes. Remove from heat and stir in vinegar. Fine-strain into a clean glass jar, discarding solids. Cool completely. Cover and store at room temperature up to 1 month.
2. For the pickled fennel, combine water, vinegar, honey and salt in a saucepan. Bring to a boil over medium-high heat. Stir in fennel, then remove from heat. Set aside to cool, about 1 hour.
3. For the tomato sauce, heat oil and garlic in a frying pan over medium-high heat until fragrant but not brown, about 2 minutes. Add tomatoes and salt. Bring to a gentle simmer and cook, stirring occasionally, for about 10 minutes.
4. For the pizza, spread oil over a 12 x 16-inch (30 x 40-cm) heavy-duty rimmed baking sheet. Scrape dough onto sheet, turning to coat in oil. Gently stretch dough to edges of pan using oiled hands (don’t worry if it shrinks back). Cover with plastic wrap and rest for 30 minutes in a warm, draft-free place. Stretch dough again (it should reach the edges this time; if not, stretch again in 10 minutes). Cover and set aside to rise, 1 hour.
5. Arrange rack in bottom of oven. Preheat to highest temperature, either 500°F (260°C) or 550°F (288°C), for 30 minutes.
6. To assemble pizza, arrange mozzarella slices over dough in a single layer, leaving a 1-inch (2.5-cm) border. Spread sauce on top, then pepperoni. Sprinkle with Pecorino Romano.
7. Bake until crust is golden-brown and cheese has melted, 10 to 15 minutes. Drain and arrange fennel overtop. Cut into 12 squares then drizzle with hot honey to taste.
Serves 6 to 8
