Gather your family and get ready to make something truly delicious - Hot Honey Pizza Tarts! This smoky, cheesy, and decadent recipe is sure to be a crowd-pleaser; customize the ingredients to suit each family member's preferences and create a meal that will make everyone's taste buds sing!
WHAT YOU'LL LOVE
- Built in quadrants, not one at a time. Mentally dividing the sheet pan into four sections before you start means all four tarts get assembled in the same few motions instead of building one fully before moving to the next.
- Honey goes down first, not last. Drizzling the hot honey directly onto the parchment before the meat and cheese means it caramelizes underneath everything else in the wood-fired oven instead of just sitting on top.
- The flip-and-peel trick saves the bottom crust. Sliding a second sheet pan on top and flipping the whole thing over lets you peel the parchment off cleanly without tearing the puff pastry or losing any melted cheese.
- Burrata goes on after the oven, not before. Adding the burrata, chile crunch, and basil once the tart is already out and flipped keeps the burrata soft and creamy instead of melting it down into the cheese layer underneath.
Hot Honey Pizza Tarts
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Italian
Servings
8
Prep Time
20 minutes
Cook Time
15 minutes
Calories
442
These Hot Honey Pizza Tarts are as much fun to make as they are to eat. Gather up the whole family and bake this decadent, smoky and cheesy recipe that is sweeping the internet. Change up the ingredients to each person's preference and you'll have a meal that will be a winner for everyone in your household.
Ingredients
-
1/2 cup Reida Farm Pepper Infused Hot Honey
- 4 oz Calabrese Salami, sliced
- 2 oz Coppa Americano (or Prosciutto), sliced
- 12 oz (2 cups) smoked mozzarella, grated
-
1/2 cup Yo Mama’s Pizza Sauce
- 2 sheets frozen puff pastry, thawed, sliced into 4 equal squares
- 1 egg, beaten (for brushing)
- 3/4 cup Parmigiano Reggiano, finely grated on microplane
-
4 (2 oz) Burrata balls
-
8 tsp Colonial Chile Crunch
- 8 tsp fresh basil, chiffonade
-
Cattleman’s Grill Italiano Seasoning
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, with the Yoder Smokers Wood Fired Oven installed.
Line two 18” x 13” sheet pans with parchment paper. Spray the parchment with duck fat or vegetable oil.
- In your mind, divide the parchment paper into 4 quadrants. Each quadrant will contain one Hot Honey Pizza Tart. This recipe yields 8 servings, so you’ll be making two batches or pans of Hot Honey Pizza Tarts, one after the other.
- Drizzle one tablespoon of Reida Farm Pepper Infused Hot Honey in the center of each quadrant.
- Top the honey with two slices each of salami and coppa, spreading them to cover roughly the same size as the puff pastry squares.
- Top the sliced meats with grated smoked mozzarella, one quarter cup portion per tart. Spread evenly.
Spread one tablespoon of Yo Mama’s Pizza Sauce on each square of puff pastry. Lay the pastry on top of the cheese, sauced side down. Press the edges down to the pan.
- Brush the beaten egg on top of the puff pastry. Sprinkle with a small shake of Cattleman’s Grill Italiano Seasoning. Then, grate about one and a half tablespoons Parmigiano Reggiano over each pastry using a microplane.
- Transfer the sheet pan to the Yoder smokers Wood Fired Oven. Close the door and set a timer for six minutes. At six minutes, spin the pan to cook evenly and set the timer for six more minutes. After twelve minutes the puff pastry should be golden brown, and the cheese should be melted. Remove the pan from the oven and repeat with the other half of the Hot Honey Pizza Tarts.
- Place a second sheet pan over the one fresh out of the oven. Flip it over and peel away the parchment from the Hot Honey Pizza Tarts.
- Top each Hot Honey Pizza Tart with a half burrata ball, one teaspoon Colonial Chile Crunch, one teaspoon chiffonade basil and a shake of Cattleman’s Grill Italiano Seasoning.
Recipe Note
Recipe FAQ
Why put the hot honey down before the meat and cheese instead of drizzling it on at the end?
Building the tart with honey against the parchment means it caramelizes against the pan in the oven, giving the base a sticky, slightly charred sweetness rather than just a raw honey flavor on top.
Why divide the sheet pan into quadrants instead of assembling each tart separately?
Treating the pan as four zones lets you layer all four tarts' worth of honey, then all four meats, then all four cheeses in passes, which is faster and more consistent than fully building one tart before starting the next.
Why flip the tarts onto a second sheet pan after baking?
The parchment paper needs to come off cleanly, and flipping the whole assembly upside down onto a second pan lets you peel the parchment away without tearing the puff pastry or disturbing the melted cheese underneath.
Why add the burrata, chile crunch, and basil after baking instead of before?
These toppings are meant to stay distinct in texture and temperature. Baking them in with everything else would melt the burrata into the mozzarella and cook the fresh basil instead of leaving it bright and aromatic.
Can I make these without a wood-fired oven attachment?
Yes — any oven or pellet grill that can hold a steady 400°F will work; you're aiming for golden, puffed pastry and fully melted cheese in roughly 12 minutes, spinning the pan halfway through for even color.
How indoor-friendly is this recipe?
4 out of 5 — the assembly and bake work fine in a standard home oven at 400°F; only the specific smoky char from the wood-fired attachment would be missing indoors.
Recipe Highlights
Mental quadrant mapping: Treating the sheet pan as four zones before adding a single ingredient keeps the assembly organized and makes it easy to build all four tarts in efficient layering passes.
Sauce-side-down pastry: Placing the sauced side of the puff pastry face-down onto the cheese (rather than saucing the top) keeps the sauce sealed against the filling instead of pooling on the surface during baking.
Spin at the halfway mark: Rotating the pan after six minutes compensates for uneven heat in the wood-fired oven, which is what gets every tart to the same golden-brown finish by the twelve-minute mark.
The pan flip: Sandwiching the hot tarts between two sheet pans and flipping them is the only clean way to remove the parchment without tearing the delicate baked pastry underneath.
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Nutrition
Nutrition
- Nutrition Serving Size
- 1 pizza tart
- per serving
- Calories
- 442
- Fat
- 26 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 90 milligrams
- Sodium
- 802 milligrams
- Carbs
- 27 grams
- Fiber
- grams
- Sugar
- 19 grams
- Protein
- 26 grams
