It's sweet, it's spicy, it's wholly original. It's the Lady Marmalade pizza from Lee Hunzinger of Cane Rosso and Zoli's NY Pizza Tavern in Dallas. This one's a bit complicated, but trust us: It's worth the extra effort! Watch the video and then follow the recipe below!

Soppressata Marmalade:
1 lb. hot soppressata/pepperoni (small dice)
2 oz. minced garlic
2 oz. minced shallots
1 lb. granulated sugar
4 oz. sherry vinegar
1/2 oz. crushed red pepper

Sweat out the diced soppressata-pepperoni mix in a frying pan, rendering some of the fat, and strain. (You need to do this, otherwise the marmalade will be super greasy.) Using the same pan, add the shallots, garlic and olive oil and sauté on medium heat for about 5 minutes until they have a nice sweat going. Add the soppressata back to the mixture of shallots, garlic, and olive oil. Sautee and mix together for about another 5 minutes on medium heat. Add the sherry vinegar to deglaze the pan and sautee for about a minute, then add the sugar and lower the heat. (You don't want the sugar to burn, but you do want the sherry and the sugar to combine with one another.) Sautee on very low heat, stirring every minute for about 15 minutes. At the end, add the crushed red pepper for a little extra kick. After it's done, cool on sheet pan.

Ricotta Mix:
1 lb. ricotta
3 oz. extra virgin olive oil
3 oz. Parmesan cheese
Salt, pepper, dry oregano, and parsley to taste

Ingredients
For a 12" pizza use:
10 oz. dough ball
Egg wash
Sesame seeds
Fennel
Minced rosemary
Dried oregano
Fresh parsley
Basil
Parmesan cheese
Olive oil and pureed garlic mix
7 oz. mozzarella

Stretch the pizza, brush egg wash on the crust and add your sesame seeds, fennel, rosemary, oregano and fresh parsley. Layer 3 oz. mozzarella cheese and par-bake the pizza at about 550 for 2-3 minutes, until it starts to brown on the bottom and the outer crust begins to rise. 

When you think it is roughly half way done, lightly brush the mozzarella with your puree garlic and olive oil mix. Sprinkle a little grated parmesan cheese. Add 3 more oz. of mozzarella, along with dollops of the seasoned ricotta (about .5 to .75 oz.), and dollops of the soppressata marmalade as well. Touch up with about .5 oz. of mozzarella and a pinch of fresh parsley and oregano on the pie, and you are ready for baking. Put back into the oven for another 4-5 minutes.

After baking, brush the crust with the olive oil/garlic mix and dust lightly with some parmesan. Finish off with some julienned basil. If you put all toppings on from the beginning of baking, the sugar in the marmalade will separate. Parbaking and topping it in this way allows the pie to come together nicely, without separation. After baking, garnish with some fresh parsley and basil.