Best Hot Honey Pepperoni Flatbread Recipe By Tasty Recipes

Pepperoni Pizza with Hot Honey image

Provided by Food Network Kitchen

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.

Pepperoni Pizza Bagels with Homemade Hot Honey image

Provided by Elena Besser

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

5 medium serrano chiles
1 cup honey
One 4-ounce wedge Parmigiano-Reggiano
One 8-ounce ball salted fresh mozzarella cheese
3 large bagels (everything, plain, sesame, poppyseed or onion), halved
Olive oil
1 medium clove garlic
One 15-ounce can tomato sauce
One 11-ounce can whole pickled jalapeno peppers
One 6-ounce log pepperoni in natural casing

Steps:

Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler.
Using food prep gloves, thinly slice the serrano chiles into rounds. If you don't have gloves, just be very careful to not touch your face when handling.
Combine the honey and sliced serrano chiles in a small saucepan over medium-low heat. Cook until the heat is infused into the honey, 15 to 17 minutes.
Cut the wedge of Parmigiano-Reggiano into chunks and put them in a mini food processor or high-speed blender. Pulse the cheese until it is finely ground and resembles coarse sand. Transfer to a bowl and set aside.
Slice the chunk of mozzarella into 1/2-inch rounds, then tear the rounds by hand.
Cut the pepperoni into 1/8-inch thick slices. Cut 3 to 4 of the pickled jalapenos into thin rounds.
Slice the bagels in half and, scoop out the interior using your fingers and put them on a rimmed baking sheet. Drizzle the bagel halves with olive oil, then broil until lightly toasted, 2 to 3 minutes.
Run the garlic clove over the cut-side of the bagels to infuse them with garlicky goodness.
Spoon the tomato sauce onto the bagel halves, top with the mozzarella, Parmigiano-Reggiano, jalapeno and pepperoni. Finish with more Parmigiano-Reggiano and broil until bubbly and golden, 2 to 3 minutes.
To serve, drizzle the hot honey over the top of the pizza bagels and enjoy! You did it!