Pepperoni Flatbread Recipe

Prepare a simple San Marzano tomato sauce: pour the San Marzano tomatoes into a bowl and crush them with your hands or a fork until mostly smooth but slightly chunky (about 1 cup crushed).

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Add the crushed San Marzano tomatoes, salt, black pepper, dried oregano, and red pepper flakes (if using). Stir and simmer gently for 6–8 minutes to concentrate flavors, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating; otherwise use a rimless baking sheet turned upside down and preheated.

Place the flatbreads on a work surface. Brush each flatbread lightly with about 1/2 teaspoon of olive oil, focusing on the edges to help crisp and brown.

Spoon about 1/4 cup of the San Marzano tomato sauce onto each flatbread and spread into an even thin layer, leaving a 1/4–1/2 inch border.

Distribute the shredded/sliced mozzarella evenly over the sauce on each flatbread (about 3/4 cup per flatbread).

Top each flatbread with 6 pepperoni slices, slightly overlapping if desired to cover the cheese evenly.

Using a pizza peel or inverted baking sheet, transfer one or two flatbreads at a time onto the preheated stone or baking surface. Bake for 6–9 minutes, until the cheese is melted, bubbles and begins to brown at the edges, and the flatbread bottom is crisp. Rotate halfway if your oven has hot spots.

Remove the flatbreads from the oven and let rest on a rack for 1–2 minutes to set.

Drizzle 1 tablespoon of hot honey over each hot flatbread, applied in a thin zig-zag or light coating so sweetness and heat complement the pepperoni.

Scatter torn fresh basil leaves and a light sprinkle (about 1/2 tablespoon) of grated Parmesan over each flatbread, if using.

Slice each flatbread into 4 pieces and serve immediately while warm.