The pizza that made hot honey famous. Crisp pepperoni cups, melted mozzarella and a sweet-hot drizzle the second it leaves the oven.
Serves: 2 | Prep: 15 min | Cook: 12 min
Ingredients
- 1 pizza base (store-bought or homemade, about 30 cm)
- ⅓ cup tomato passata
- 1 clove garlic, grated
- ½ tsp dried oregano
- 1½ cups grated mozzarella
- 80 g sliced pepperoni
- 2 tbsp grated parmesan
- A few fresh basil leaves
- 2 tbsp The Flavorsmith Hot Honey
Method
- Heat the oven to its highest setting (250°C or more) with a pizza stone or tray inside.
- Mix the passata, garlic and oregano. Spread thinly over the base, leaving a 2 cm border.
- Scatter over the mozzarella, then the pepperoni.
- Bake 10–12 minutes, until the crust is golden and the pepperoni edges curl and crisp.
- Finish with parmesan and basil, then drizzle over the Hot Honey straight away.
Chef's tip: Always add the honey after baking. In the oven it burns; on a hot pizza it melts into the pepperoni fat and goes glossy.