Lil’ Pep Recipe
Little pepperonis, whole milk mozz, peppadews, Sicilian spice, Calabrian hot honey, basil.
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Ingredients
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Dough & Assembly
Cheese & Toppings
Finish & Sauce
Method
Dough & Assembly
Prepare oven and dough
Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet placed on the middle rack for at least 30 minutes. If using a home oven that goes to 550°F, you may use that higher temperature. Lightly dust a pizza peel or work surface with 1/4–1/2 cup flour. Stretch or roll the dough into a 10–12 inch round (or rectangle for a pan pizza), keeping a slightly thicker rim for the crust. Transfer the shaped dough to the floured peel or parchment.
If you prefer a crispier base, brush the outer 1/2 inch of the dough lightly with 1 tablespoon olive oil to encourage browning and a tender interior.
Cheese & Toppings
Sauce layer
Spread the 1/2 cup tomato sauce in an even, thin layer over the dough, leaving the oiled rim untouched. This should be a scant covering — you want the toppings to shine.
Cheese & pepperoni
Distribute the 8 oz torn/sliced whole milk mozzarella evenly over the sauced dough, keeping coverage relatively even but not overloaded. Scatter the 3 oz mini pepperoni across the surface, distributing so each slice of pizza will have several small pepperonis.
Peppadews & seasoning
Nestle the halved peppadews (6 pieces) on top of the cheese, cut-side up so their sweet-pickled flavor shows. Lightly sprinkle the 1 tsp Sicilian-style spice blend evenly, then season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper.
If you like a touch more olive oil, lightly drizzle up to 1/2 tablespoon over the assembled pizza before baking.
Bake & Finish
Bake
Slide the pizza (on the peel or on parchment) onto the preheated stone or baking sheet. Bake for 6–10 minutes, rotating once halfway through, until the crust is golden and blistered in spots and the mozzarella is melted and starting to brown in places. Exact time depends on oven temperature and thickness of dough.
Finish
Remove the pizza from the oven and immediately scatter the torn basil leaves over the hot pie so they wilt slightly. Drizzle 2 tablespoons of Calabrian hot honey in a thin stream across the pizza — focus on a balanced coverage so each bite gets sweet-heat. Let the pizza rest 2 minutes, then slice and serve.