INGREDIENTS
for the pizza
Stonefire Original Naan (or any ready-made crust)
mozzarella cheese, cube or shredded
Peppadew peppers
spicy Sopressata salami
black olives, sliced (optional)
pepperoni
Calabrian chili oil
Mike’s hot honey
arugula
for the sauce
1-28 oz. can San Marzano tomatoes
5 leaves fresh basil, chiffonade
1 teaspoon sea salt
¼ teaspoon black pepper
1 Tablespoon extra-virgin olive oil
1 Tablespoon fresh garlic, roughly chopped
METHOD
Preheat oven to 400ºF.
for the pizza
*NOTE: For a crispier crust, pre-bake the Naan for 3-4 minutes before adding toppings.
Place Naan on a pizza stone or a baking sheet. Top crust with desired amount of sauce, then drizzle on desired amount of chili oil. Top with mozzarella, peppers, Sopressata, pepperoni, and black olives. Bake for 10-15 minutes. Remove and top with arugula and drizzle with hot honey. Slice and serve!
for the sauce
This recipe makes more sauce than you need for one pizza but can be stored in the refrigerator for 1-2 weeks. Drain off the juice from the tomatoes. Place the tomatoes in a medium bowl and hand crush the tomatoes until chunky. Add salt, pepper, garlic, basil, and olive oil. Mix until well blended.
