Hot Honey Flatbread Recipe

Preheat oven

Place an oven rack in the top third of the oven. Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats. Alternatively, use an upside-down baking sheet and preheat it.

Brush each flatbread or stretched dough lightly with 1 tablespoon olive oil and sprinkle a little coarse sea salt on top. This prevents sogginess and crisps the crust.

Spoon 1/2 cup spicy marinara onto each flatbread, leaving a 1/2-inch border. Spread in an even layer using the back of the spoon.

Distribute the mozzarella evenly over the sauce on each flatbread (about 1 cup per flatbread).

Lay 12 slices of pepperoni on each flatbread in an even single layer, slightly overlapping if desired. Sprinkle 1/2 tsp red pepper flakes across both flatbreads (adjust to heat preference).

Transfer the assembled flatbreads to the preheated pizza stone or baking sheet. Bake for 8–12 minutes, rotating halfway, until the crust is crisp and golden and the cheese is bubbling and starting to brown at the edges.

If you prefer slightly crispier pepperoni edges, broil for 30–60 seconds at the end—watch closely to avoid burning.

While the flatbreads bake, combine 1 tablespoon honey, 1 tablespoon maple syrup, and 1 teaspoon hot red chile oil (or 1 tsp sriracha) in a small microwave-safe bowl or small saucepan. Add 1 teaspoon crushed red pepper if you want more flakes in the glaze.

Warm the mixture gently for 10–20 seconds in the microwave or over low heat just until it becomes runny and well combined. Do not boil. Taste and adjust heat/sweetness as needed.

When flatbreads come out of the oven, let them rest 1 minute. Brush or drizzle the hot honey-maple evenly over each flatbread (about half the glaze per flatbread). The warm glaze will spread lightly across the toppings.

Scatter the fresh arugula over the glazed flatbreads (about 1 cup per flatbread). The residual heat will wilt the arugula slightly without making it limp.

Season the arugula and finished flatbreads with freshly cracked black pepper and sprinkle the optional grated parmesan across both flatbreads.

Slice each flatbread into 6–8 pieces and serve immediately, offering extra hot honey and red pepper flakes at the table.