Hot Honey Pepperoni Recipe

Make a quick sauce: in a small saucepan over medium-low heat, warm 1 tsp olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Stir in 1 cup passata/crushed tomatoes, 1 tsp dried oregano, 1 tsp salt and 1 tsp freshly ground black pepper. Bring to a gentle simmer and cook 6–8 minutes to thicken slightly. Taste and adjust seasoning. Keep warm and set aside.

Preheat oven (or a pizza stone) to 500°F (260°C) or highest setting and position rack in upper third. If you have a pizza stone, preheat for at least 30 minutes.

To make crispy pepperoni cups: arrange pepperoni slices in a single layer on a rimmed baking sheet lined with parchment. Bake 6–9 minutes until edges curl and cups form and the fat renders. Watch carefully so they don’t burn. Remove and transfer to paper towels briefly to drain excess grease. Reserve.

Prepare dough: stretch or roll the pizza dough on a lightly floured surface to a roughly 12-inch round (or desired size). Transfer to a peel or an inverted baking sheet sprinkled with a little flour or semolina to prevent sticking.

Lightly brush the dough edge with 1 tbsp olive oil to encourage browning.

Spread an even layer (about 3/4 to 1 cup) of the warm tomato sauce over the dough, leaving a 1/2–1 inch border for the crust.

Distribute the whole milk mozzarella evenly across the pizza in small mounds so it melts uniformly.

Dollop spoonfuls of ricotta (about 1-inch mounds) across the pizza so there are pockets of creamy ricotta—use all of the 1 cup.

Nestle the crispy pepperoni cups on top of the cheeses, spacing them evenly (use about 18–24, depending on size). Sprinkle the grated parmesan and a light pinch of red pepper flakes over the top for extra heat.

Slide the assembled pizza onto the preheated pizza stone or directly onto the oven rack using the peel (or place the baking sheet in the oven). Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbly and slightly blistered. Time will vary with oven and stone.

If the pepperoni cups lose some crispness, you can return them to the oven on the baking sheet for 1–2 minutes to re-crisp while the pizza bakes, then place back on pizza before serving.

Remove pizza from oven and let rest 2 minutes. Scatter torn fresh basil leaves over the hot pizza.

Make the hot honey: briefly warm 1 tbsp honey and 1 tsp chile oil together (10–15 seconds) so they combine easily. Alternatively, stir 1 tsp crushed red pepper into the honey. Do not boil—just warm to loosen.

Drizzle the hot honey evenly over the pizza (use more or less to taste). Finish with a light sprinkle of extra parmesan or a pinch more red pepper flakes if desired.

Slice and serve immediately.