Crisp-edged pepperoni and a gentle chilli-honey finish make this an easy crowd favourite. The honey goes on after baking so its floral flavour stays bright and the crust remains crisp.
Ingredients
- 1 ball pizza dough (about 250 g), at room temperature
- 120 g crushed tomatoes
- 1 small garlic clove, finely grated
- 150 g low-moisture mozzarella, grated
- 70 g sliced pepperoni
- 2 tablespoons honey
- 1/2 teaspoon chilli flakes, or to taste
- 1 teaspoon extra-virgin olive oil
- Fine salt and semolina or flour for dusting
Method
- Place a pizza stone or heavy baking tray in the oven and preheat to its highest setting for at least 35 minutes.
- Mix the tomatoes with the garlic, olive oil and a small pinch of salt. Stir the honey and chilli flakes together in a separate cup.
- Stretch the dough to a 30 cm round on a lightly dusted sheet of baking paper. Spread with a thin layer of tomato, leaving a 2 cm rim.
- Scatter over the mozzarella and pepperoni. Slide the pizza, still on the paper, onto the hot surface.
- Bake until the rim is deeply golden and the cheese bubbles, 10–14 minutes in a home oven.
- Rest for one minute, drizzle lightly with hot honey and slice.
Pizza 0 tip: Cup-style pepperoni gives crisp edges, but any thinly sliced pepperoni works. Add the honey gradually—you can always serve more at the table.
Make it your own
For extra savoury contrast, add a few very thin red-onion slices before baking or finish with grated parmesan.