Hot Honey Pepperoni Flatbread (Printable)

Crispy flatbread layered with spicy pepperoni, gooey mozzarella, and a sweet honey kick.

# Components:

→ Flatbread Base

01 - 2 store-bought or homemade flatbreads, approximately 8 inches each

→ Sauce

02 - 120 ml pizza sauce or marinara

→ Cheese

03 - 170 g shredded mozzarella cheese

→ Meat

04 - 24 to 28 slices spicy pepperoni

→ Toppings

05 - 1 small red onion, thinly sliced
06 - 1 tablespoon fresh basil leaves, torn

→ Hot Honey

07 - 60 ml honey
08 - 1 teaspoon crushed red pepper flakes

→ Optional

09 - 1 tablespoon olive oil (for brushing crust)
10 - Fresh cracked black pepper, to taste

# Method:

01 - Set the oven to 450°F (230°C) and place a baking sheet or pizza stone inside to heat thoroughly.
02 - In a small bowl, stir together honey and crushed red pepper flakes and let infuse while preparing other ingredients.
03 - Place flatbreads on parchment paper and optionally brush the edges lightly with olive oil for a golden crust.
04 - Spread a thin, even layer of pizza sauce over each flatbread, leaving a small border around the edges.
05 - Distribute shredded mozzarella evenly over the sauce-covered flatbreads.
06 - Layer spicy pepperoni slices over the cheese, then scatter thinly sliced red onions on top.
07 - Transfer the flatbreads with parchment onto the preheated baking sheet or pizza stone and bake for 10 to 12 minutes until cheese is melted and bubbling and the crust is golden.
08 - Remove from oven, drizzle generously with hot honey, sprinkle torn basil leaves and freshly cracked black pepper if desired, then slice and serve immediately.

# Expert Advice:

01 -
  • The sweet-heat combo is addictive and feels fancy without requiring any fancy skills.
  • Comes together faster than ordering delivery, with zero stress about timing.
  • Works as casual dinner for two or quick finger food when people drop by unexpectedly.
02 -
  • Don't be shy with the hot honey drizzle; it's the whole point and it balances the saltiness of everything else.
  • Overload the cheese or toppings and you'll end up with a floppy, undercooked middle no matter what you do.
  • The pepperoni will crisp up at the edges and that slightly charred flavor is exactly what makes this work.
03 -
  • The hot honey infuses better if you make it five minutes before you need it, so crush those pepper flakes into the honey while your oven preheats.
  • If your pepperoni is thin and tends to curl, overlap the slices in a shingle pattern so they stay mostly flat and crisp evenly.
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