Hot Honey Pepperoni Recipe

Preheat and Prepare Dough

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. Lightly dust a work surface with the 2 tbs flour. Stretch or roll the pizza dough into a roughly 10–12 inch round, leaving a slightly thicker edge for the crust. Transfer to a lightly floured pizza peel or an inverted baking sheet. Brush the outer 1/2 inch of the dough with 1 tbs olive oil.

In a small bowl combine 1 cup tomato sauce, 1 tsp minced garlic, 1 tsp dried oregano and (optional) 1 tsp crushed red pepper flakes. Taste and adjust salt if needed. Spread an even layer of the sauce over the dough, leaving the oiled rim clear.

Sprinkle 1 cup shredded low-moisture mozzarella evenly over the sauced dough. Arrange about 20 thin slices of pepperoni across the pizza in a single layer or slight overlap. Place the pizza in the preheated oven (onto the stone or baking sheet) and bake for 8–12 minutes, until crust is golden and pepperoni edges are slightly crisp and cheese is bubbling. Remove from oven.

While the pizza rests for 1 minute, gently tear open the burrata and place the creamy interior and outer shell in the center of the hot pizza. The heat will soften the burrata and create a creamy pool; avoid shredding it—leave large pieces for texture contrast.

Make the hot honey while the pizza bakes: in a small saucepan over low heat combine 1 tbs honey, 1 tsp hot red pepper flakes, 1 tsp apple cider vinegar and 1 tsp water. Warm gently for 1–2 minutes, stirring, until honey is fluid and infused. Do not boil. Taste and add more flakes if you want it spicier. Strain if you prefer a smooth honey (optional).

Drizzle 1–2 teaspoons of the hot honey over the burrata and pepperoni-topped pizza, more to taste. Scatter fresh basil leaves over the top if using. Finish with a light sprinkle of 1/4 tsp coarse sea salt and 1/4 tsp freshly ground black pepper to elevate flavors. Slice and serve immediately.