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Recipe · Pizza · Easy

Sobrasada and honey pizza on the kamado

The Spanish twist that beats many classics: Mallorcan sobrasada melting into orange lava, aged Mahón cheese and honey to finish. Mallorca and Naples, finally at the same table.

Pizza de embutido curado rojo con miel cayendo de una cuchara sobre la masaSave to Pinterest
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Prep
1450 min
Cook
3 min
Servings
4 servings
Temperature
330 °C

Ingredients

  • "00" flour, W 260-300 (100% baker's)500 g
  • cold water (62% hydration)310 ml
  • fine sea salt (2.8%)14 g
  • fresh yeast (0.2%)1 g
  • fior di latte, drained250 g
  • Mallorcan sobrasada (PGI if possible)140 g
  • aged Mahón cheese, grated60 g
  • orange-blossom or rosemary honey4 cdas
  • fresh thyme leaves1 cdta

Method

  1. 01

    24h dough, sobrasada into the fridge

    Standard slow-ferment dough. Unlike the cheeses, sobrasada wants cold until the very last second: shape the dollops with two teaspoons on a plate and return it to the fridge until topping time.

  2. 02

    Kamado at 330°C, stone saturated

    Stone raised, 45-60 minutes saturating at 330°C: a notch under Neapolitan so the sobrasada fat confits instead of frying. Vents three-quarters open.

  3. 03

    Top: mozzarella, Mahón and craters

    Stretch to 28-30 cm. A fior di latte base, a shower of aged Mahón and 8-10 cold sobrasada dollops, hazelnut-sized, well spaced. No tomato: here the sobrasada's paprika is the sauce.

  4. 04

    Bake 2-3 minutes with a turn

    Centre of the stone, 180° turn at 60 seconds. The exit cue: sobrasada dollops glossy and half-melted, cheese bubbling around them. Do not wait for them to liquefy completely or the fat will flood the centre.

  5. 05

    Honey and thyme to finish

    Off the kamado, a thin thread of honey aimed at the sobrasada craters and a shower of fresh thyme. Cut and serve within the minute: the contrast between hot spiced fat and cool honey is the dish.

About this recipe

Sobrasada with honey is a Balearic toast classic that was begging for proper dough. In the kamado the sobrasada melts and spreads into little craters of confit paprika, the aged Mahón brings the saline punch mozzarella alone cannot give, and the final honey ties it all together. This is the pizza that convinces a purist that Spain plays in this league too.

Sobrasada: in cold dollops, added last

The sobrasada goes on in small dollops straight from the fridge: cold, it holds its shape for the first seconds and melts right at the end, without dyeing all the cheese orange or dumping its fat at once. Spread it at room temperature and ninety seconds later you have a monochrome, oily pizza. And yes — with pumpkin-based vegan sobrasada this recipe works too.

Editor's tips

  • Use soft spreading sobrasada, not the firm aged kind: the aged one never melts, it just toasts into dry crumbs.
  • If you cannot find aged Mahón, an old Manchego or a grana works; you are after salt and crystal crunch, not creaminess.
  • Rakish summer-evening version: add thin slices of fresh fig along with the honey when in season.

Gear for this recipe

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FAQ

  • Does sobrasada go on before or after baking the pizza?

    Before, but cold and in small dollops — never spread like on toast. During the 2-3 minute bake the dollops melt from the outside in and land exactly right: confit, glossy and not bleeding out their fat. Spread raw across the whole base, the thin layer burns and turns bitter; added after the bake, it stays raw and greasy on the palate. The cold dollop is the precise equilibrium between both catastrophes.

  • Which honey suits a sobrasada pizza best?

    An aromatic but non-dominant honey: orange blossom (the classic Balearic choice) or rosemary, both abundant in the Spanish Levante. Dark honeys like chestnut or heather fight the paprika instead of embracing it, and cane syrup simply buries it. Quantity matters more than variety: a thin spoon-thread, one tablespoon per pizza. This is an accent, not a glaze.

  • Can I make this pizza if I cannot find Mallorcan sobrasada?

    Yes, with substitutes in the same spirit: Calabrian 'nduja is the Italian twin (hotter, same spreadable fatty texture) and works gram for gram. A fresh spreading chorizo also serves, or — going full vegetable — the sun-dried-tomato-and-pumpkin "sobrasada" some brands now sell. The non-negotiable is the melting spiced fat-paste texture: sliced cured chorizo gives you a different pizza — tasty, but different.

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