Hot Honey Pepperoni Flatbread (Printer-friendly)

Crispy flatbread topped with spicy pepperoni, mozzarella, and a sweet hot honey drizzle for bold, flavorful bites.

# What You'll 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 of 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

# Directions:

01 - Heat oven to 450°F (230°C) and place a baking sheet or pizza stone inside to warm.
02 - Mix honey with crushed red pepper flakes in a small bowl and let infuse.
03 - Place flatbreads on parchment paper; optionally brush edges lightly with olive oil.
04 - Spread a thin, even layer of pizza sauce over each flatbread, leaving a small border.
05 - Distribute shredded mozzarella evenly over the sauce.
06 - Arrange spicy pepperoni slices across the cheese, then scatter thinly sliced red onions on top.
07 - Transfer flatbreads with parchment onto the preheated baking sheet or stone and bake for 10 to 12 minutes until cheese melts and crust is golden.
08 - Remove from oven; drizzle generously with infused hot honey, garnish with torn basil leaves and fresh cracked black pepper, then slice and serve immediately.

# Expert Advice:

01 -
  • The contrast of spicy pepperoni, gooey cheese, and silky hot honey hits every taste bud at once.
  • Ready in 25 minutes, so it's perfect for when you want something that tastes restaurant-quality but doesn't demand hours of effort.
  • The flatbread gets crispy on the edges while staying soft enough to fold, giving you that satisfying textural variety.
02 -
  • The hot baking sheet or stone is not optional—it's what makes the flatbread bottom crispy instead of chewy, so don't skip the preheat step.
  • Add the honey after baking, not before; baking would turn it bitter and destroy the bright, warm sweetness you're chasing.
  • Slice with a sharp knife or pizza cutter while it's warm—waiting too long lets the cheese set, which makes slicing harder and tears the flatbread.
03 -
  • Don't skip the parchment paper under the flatbread—it prevents sticking and makes transferring to the hot stone or sheet foolproof.
  • If your oven runs hot or cool, the bake time might shift by a minute or two, so watch the cheese for that bubbly moment rather than setting a timer and forgetting about it.
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