Recreating Roberta’s Bee Sting Pizza (Edit recipe)

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!

30 minutes

2 minutes

Difficulty:

Intermediate

Show nutritional information

This 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.

by sweatspace

View original recipe

Serves: 2

Ingredients

1 Overnight Pizza Dough (click for recipe)
1 Tbsp Pecorino Romano
1 Tbsp Extra Virgin Olive Oil, chili infused
1 Tbsp Honey, + more for drizzling
.25 cup Pizza Sauce
1 tsp Red Pepper Flakes
.125 cup Vegan Shredded Mozzarella
4 pieces Fresh Mozzarella, (4 slices)
4 pieces Spicy Soppressata, (4 slices)
1 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