Hot Honey Pepperoni Flatbread (Printable View)

A crispy flatbread layered with spicy pepperoni, mozzarella, and a touch of sweet hot honey.

# What You 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

# How To Make It:

01 - Preheat the oven to 450°F (230°C) and place a baking sheet or pizza stone inside to warm.
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 layer of pizza sauce evenly over each flatbread, leaving a small border around the edges.
05 - Sprinkle shredded mozzarella cheese evenly over the sauce layer.
06 - Cover with pepperoni slices and scatter thinly sliced red onion on top.
07 - Transfer flatbreads with parchment paper onto the preheated baking sheet or pizza stone. Bake for 10 to 12 minutes until cheese has melted and crust turns golden.
08 - Remove from oven, drizzle generously with infused hot honey, top with torn basil leaves and black pepper if using. Slice and serve immediately.

# Expert Tips:

01 -
  • The sweet-heat combination hits all your pleasure sensors at once—there's literally nothing subtle about it, and that's the whole point.
  • It comes together faster than delivery, and you actually know what went into it.
  • Those crispy, charred edges and the way the honey pools in the pockets of melted cheese make it feel more indulgent than it has any right to be.
02 -
  • Don't skip the preheating step—a cold baking sheet will steam your flatbread instead of crisping it, and you'll lose that essential textural contrast.
  • The honey needs to be drizzled hot, right after the flatbreads come out of the oven; warm crust plus warm honey creates this magical moment where the sweetness soaks in instead of sitting on top.
  • Red onion tastes harsh if you're not expecting it, but that sharpness is exactly what prevents this dish from being a one-note sweet-and-savory seesaw.
03 -
  • If your honey isn't quite spicy enough after it sits with the pepper flakes, don't be shy—more red pepper flakes only make it better, never worse.
  • Cold leftover flatbread is somehow still delicious, but reheating it in a 350°F oven for 5 minutes resurrects it back to something worth eating.
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