Hot Honey Pepperoni Flatbread (Printable Version)

Crispy flatbread with spicy pepperoni, melted cheese, and a touch of sweet heat from honey.

# What You’ll Need:

→ 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

# Step-by-Step Guide:

01 - Preheat oven to 450°F (230°C) and place a baking sheet or pizza stone inside to heat.
02 - Combine honey and crushed red pepper flakes in a small bowl and set aside to infuse.
03 - Place flatbreads on parchment paper and brush edges lightly with olive oil if desired.
04 - Spread a thin, even layer of pizza sauce over each flatbread, leaving a small border around edges.
05 - Sprinkle shredded mozzarella evenly over the sauce layer on each flatbread.
06 - Layer pepperoni slices evenly over the cheese, then scatter thinly sliced red onion on top.
07 - Transfer flatbreads on parchment onto the preheated baking sheet or pizza stone and bake for 10 to 12 minutes until cheese is melted and crust is golden.
08 - Remove flatbreads from oven, drizzle generously with infused hot honey, then top with torn basil leaves and fresh black pepper if desired.
09 - Slice flatbreads and serve immediately while warm.

# Expert Tips:

01 -
  • It's ready in 25 minutes from craving to crispy, melted perfection on your plate.
  • The sweet-heat combo hits different—that moment when hot honey meets cold mozzarella is genuinely addictive.
  • Store-bought flatbreads mean you're not spending hours proofing dough when you could be eating instead.
02 -
  • The honey has to sit with pepper flakes before it goes on—otherwise you just get sweet with spice sitting on top instead of actually mixed in.
  • A thin sauce layer is the difference between crispy and soggy; err on the side of less every single time.
03 -
  • Pre-heating your baking sheet or pizza stone is non-negotiable—it's what separates crispy from chewy.
  • Add the basil after baking so it stays green and fresh instead of turning into dark, bitter flecks.
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