Homemade pizza with soppressata, creamy mozzarella, fresh basil, shallots, parm, and a drizzle of hot honey. The ultimate salty, spicy, and sweet combo!

An overhead photo of pizza with soppressata on a wood tray next to a tan linen and jar of hot honey with a white marble background.
A woman's hand drizzling hot honey over a pizza with a white background.
A slice of pizza with soppressata on a white plate next to another plate of pizza, wine glasses, and forks with a marble background.

I have recently learned that if I listen to NPR on my 45-minute, traffic-heavy commute to work, I don’t get filled with quite as much *rage*. (Same goes for if I listen to true crime podcasts or v happy indie rock music, but NPR really does the trick). Obviously, I don’t always love what I hear, but I can’t not love Dave Mattingly’s voice. There’s really something about listening to All Things Considered that makes me not want to absolutely drive my car off of the Galena Creek Bridge.

There’s also the gorgeous view through Washoe Valley. The absolute best is when it gets cloudy and rainy and foggy. The clouds get lowwww over the lake and the pine trees are the greenest ever. I think I could drive through that valley over and over again just listening to If You’re On the Water on repeat for hours.

The other benefit of driving 80 miles of the 395 every single day is the accessibility to all of my favorite stores. Like, why wouldn’t I stop at Total Wine or Trader Joe’s multiple times a week? It’s on my way home. But probably the best “on the way home” stops are my two favorite pizza places.

A sliced homemade pizza with meat, cheese, and fresh basil on a wood tray placed on a beige linen.
I classify pizza in one of two ways: 1. wonderfully greasy, and 2. boujee.

The shop I choose completely depends on which classification I’m in the mood for. If I need wonderfully greasy pizza, it’s Smiling with Hope. The owners are from New Jersey and are cute af. The shop has red and white checkered table cloths, kids’ drawings all over the walls, and they employ people with disabilities! And their pepperoni pizza is the absolute best. It curls and crisps in the oven, it’s so. damn. good.

When I need boujee pizza, it’s South Creek all the way. They have brick walls and the most beautiful patio for sipping sangria. And they have the Paulie Gee, inspired by Paulie Gee’s in Brooklyn. Ughhhh it’s so good. Neapolitan-style pizza with soppressata, sausage, mozz, basil, garlic, parm, red onion, hot honey?! Total perfection.

So, in a pizza-inception-style move, I made my own version of the Paulie Gee. I decided to leave out the sausage, because frankly, I didn’t feel like cooking it. I subbed shallots for red onion, because I’m not the biggest fan of raw red onion. Instead of the famously known Mike’s Hot Honey, I made my own! (Honestly, it was easier and cheaper than ordering it online 🤷). And the best part is that it only took 15 minutes to throw together, a.k.a. less time than it would take delivery. A perfect pizza Friday, indeed!

A slice of pizza with soppressata, basil, shallots, and hot honey on a white counter with a jar of hot honey in the background.

Pizza with Soppressata, Basil, & Hot Honey

Notes: Marc and I like to make his family’s homemade pizza dough and keep it in the freezer for a quick weekend pizza night! if we don’t have time to make our own, we like Trader Joe’s dough. I also make my own hot honey, but you can always order some online as well.

An overhead photo of a pizza with basil and shallots on a wood tray placed on a marble counter with a beige linen.
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Pizza with Soppressata, Basil, & Hot Honey

Yield: 4 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This easy homemade pizza with soppressata, basil, and hot honey is one of my all-time favorites! Fresh, spicy, savory, and a little sweet, it's great with a cold beer for a perfect weekend dinner.


  • 1 lb pizza dough (homemade or store-bought)
  • 1/2 cup tomato sauce
  • 8 oz fresh mozzarella, sliced
  • 3 oz soppressata (salami works too!)
  • 1 small shallot, thinly sliced
  • 1/4 cup parmesan, shaved
  • Hot honey, for drizzling
  • Julienned basil, for serving


  • Preheat oven to 425°F. Place a pizza stone or sheet pan in the oven while it preheats.
  • Place the pizza dough on a cutting board. Roll it out until it’s about 1/2” thick. Spread the tomato sauce over the dough, leaving a 1/2” around the edges.
  • Place the mozzarella, soppressata, and shallots on the pizza. Slide the pizza off of the cutting board and onto the hot pizza stone/sheet pan. Bake 15-20 minutes, or until the dough is browned and cheese is melty.
  • Remove the pizza from the oven. Sprinkle with parmesan and basil. Drizzle with desired amount of hot honey. Slice and serve!
Cuisine: American, Italian
Course: Main Course
Serving: 2slices, Calories: 819kcal, Carbohydrates: 60.9g, Protein: 30.1g, Fat: 51g, Saturated Fat: 17.5g, Cholesterol: 44mg, Sodium: 1485mg, Potassium: 186mg, Fiber: 4.4g, Sugar: 10.1g, Calcium: 104mg, Iron: 4mg
Did you make this recipe?Tag @sundaytable.co on Instagram!

xo Sara Lynn

*Song of the day: If You’re On the Water by The Saxaphones