Buttermilk Fried Chicken

If you crave bold flavours, this fiery pizza delivers a punch in every bite. The spicy kick grabs your attention right away, then mellows into a touch of sweetness that keeps you reaching for another slice. It’s a crave-worthy combo—balanced, intense, and totally addictive. Once you make it, it’s bound to become a repeat favourite.

TYPE MAIN COURSE
SERVES 4
DIFFICULTY EASY
PREP TIME 5 MINUTES
COOK TIME 90 S TO 2 MIN

Ingredients

  • 1 pizza dough ball, brought to room temp (1–2 hrs)
  • ½–¾ cup fresh mozzarella, torn
  • ⅓ cup San Marzano tomato sauce (or your favorite)
  • 8–10 slices of spicy soppressata
  • 1 Tbsp olive oil
  • ½–1 tsp Calabrian chili paste (adjust for spice level)
  • 1 tsp honey
  • Fresh basil, torn
  • Shaved pecorino cheese
  • Sea salt flakes
  • A final swirl of good olive oil
  • Optional: pinch of red pepper flakes

Directions

  1. Heat your All-Clad pizza oven to 750°F. Allow at least 15 minutes for the stone to reach full temperature.
  2. Lightly dust your workspace, stretch the dough into a 10–12″ round with a slightly puffed edge, and place it on a floured peel.
  3. Whisk together olive oil, chili paste, and honey until smooth.
  4. Spread tomato sauce evenly, scatter mozzarella, layer soppressata, and drizzle half the chili glaze over the top.
  5. Slide the pizza onto the spinning stone and bake for about 90–120 seconds until the crust has blisters and the cheese bubbles
  6. Immediately post-bake, drizzle the remaining chili glaze and olive oil, then crown with basil, shaved pecorino, sea salt flakes, and a sprinkling of chili flakes if desired.
  7. Serve hot, sliced fresh from the oven.

Pro Tip

  • Dial in your spice by adjusting between ½ and 1 tsp chili paste.
  • Opt for smoky or sweet soppressata for a milder or richer flavor.
  • Want more crunch? Let your dough rest a little longer to develop bigger air pockets.
  • If you’re using wet mozzarella, pat it dry to avoid excess moisture.

 

Why It Works

This method layers flavors smartly—sweet humidity from honey, spicy kick from Calabrian chilies, savory depth from soppressata, and sharp finish from pecorino—all cooked at blistering high heat for that authentic char and chewy bite all-clad.ca

Let me know if you want tweaks—like making it gluten-free, using a standard home oven, or trying vegetarian fire!

 

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.