Pizza with Hot Soppressata, Mozzarella, Chilies, and Honey

Ingredients

• 1 pound store-bought pizza dough
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 8 ounces hot soppressata, sliced into thin strips
• 8 ounces mozzarella cheese, shredded or cut into small cubes
• 2 fresh jalapeño chilies, seeded and thinly sliced
• 2 tablespoons honey

Directions

Divide dough into four equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.