Best Hot Honey Pepperoni Flatbread Recipe By Tasty Recipes

Hot Honey Pepperoni Flatbread Recipe by Tasty image

Provided by Frank's RedHot

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

nonstick cooking spray
1 can refrigerated pizza dough
½ cup pizza sauce
3 tablespoons Frank's RedHot®, divided
1 cup shredded mozzarella cheese
¼ cup shredded parmesan cheese
1 cup pepperoni
2 tablespoons clover honey
¼ cup fresh basil, sliced

Steps:

Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
In a small bowl, mix together the pizza sauce and 2 tablespoons Frank's RedHot®.
Spread the Frank's RedHot® pizza sauce over the dough, then top with the mozzarella and Parmesan cheeses. Arrange the pepperoni in a single layer over the cheese.
Bake the flatbread for 10-15 minutes, or until the crust is golden brown and the cheese is melted.
Meanwhile, mix together the honey and remaining tablespoon of Frank's RedHot® in a small bowl.
Drizzle the Frank's RedHot® honey over the flatbread and garnish with the basil. Cut into 8 slices, then serve.
Enjoy!

Nutrition Facts : Calories 679 calories, Carbohydrate 72 grams, Fat 31 grams, Fiber 2 grams, Protein 25 grams, Sugar 15 grams

Pepperoni Pizza with Hot Honey image

Provided by Food Network Kitchen

Categories main-dish

Time 3h55m

Yield 8 to 12 servings

Number Of Ingredients 11

Sheet-Pan Pizza Dough
1 28-ounce can whole peeled tomatoes, drained
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon hot honey, plus more for drizzling
Kosher salt and freshly ground pepper
1/4 cup grated parmesan cheese
12 ounces whole-milk mozzarella cheese, shredded (about 3 cups)
1 1/2 6-ounce logs pepperoni in natural casings, sliced 1/8 inch thick
1/2 cup sliced hot pickled cherry peppers, drained

Steps:

Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
Meanwhile, make the tomato sauce: Put the tomatoes in a medium saucepan and break them up with your hands or a wooden spoon. Add the olive oil, garlic, oregano, hot honey, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring often and crushing the tomatoes with a wooden spoon. Continue to simmer, crushing the tomatoes, until the sauce thickens slightly, about 5 minutes. Let cool.
Sprinkle 2 tablespoons parmesan over the dough. Sprinkle the mozzarella on top, leaving a 1/2-inch border. Spoon the tomato sauce over the top. Top with the pepperoni and cherry peppers.
Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the pepperoni is crisp, 15 to 20 minutes. Sprinkle the remaining 2 tablespoons parmesan over the pizza. Let cool slightly.
Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Drizzle with hot honey.