Recreating Roberta’s Bee Sting Pizza
The first time I tired the Bee Sting from Roberta’s - I could not believe how good it was - easily one of the best pizza combinations I’ve ever tried! It combined a subtle sweetness with added heat - which in my opinion was the ultimate combo. This put it on the top of my list of recreations, so I broke down the ingredients and put my own spin on it. I feel like the recipe is nearly spot on, if not better. Without further adieu, let’s get into the recipe!
Ingredients
- 111 Overnight Pizza Dough (click for recipe)
- 1 Tbsp1 Tbsp1 Tbsp Pecorino Romano
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil, chili infused
- 1 Tbsp1 Tbsp1 Tbsp Honey, + more for drizzling
- .25 cup.25 cup.25 cup Pizza Sauce
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- .125 cup.125 cup.125 cup Vegan Shredded Mozzarella
- 4 pieces4 pieces4 pieces Fresh Mozzarella, (4 slices)
- 4 pieces4 pieces4 pieces Spicy Soppressata, (4 slices)
- 1 Tbsp1 Tbsp1 Tbsp Parmesan Cheese
- fresh Basil, chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Roll out your pizza dough
- Start with pecorino romano, chili infused evoo and honey
- Pizza sauce and red pepper flakes
- Shredded mozzarella
- Soppressata and buffalo mozzarella
- Cook in your pizza oven at 800-1000 degrees between 90s -2 minutes or in your oven at 500 degrees for 8-12 minutes (8 minutes for a softer crust - 12 minutes for crunchier crust)
- Finish with fresh basil, parmesan plus light drizzle of honey and enjoy immediately
Add a Note
My Notes:
About This Recipe
Show nutritional information
Egg Free Meat Nut Free Pescetarian Shellfish FreeThis is our estimate based on online research. | |
Calories: | 667 |
Fat: | 52 g |
Carbohydrates: | 15 g |
Protein: | 37 g |
Cholesterol: | 89 g |
Sodium: | 2124 mg |
Fiber: | 1 g |
Sugars: | 10 g |
Calculated per serving. |
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