Hot Honey Pepperoni Flatbread (Printable)

Crispy flatbread layered with spicy pepperoni, mozzarella, red onion, and drizzled with sweet hot honey.

# Ingredient list:

→ Flatbread Base

01 - 2 store-bought or homemade flatbreads, about 8 inches each

→ Sauce

02 - 120 ml pizza sauce or marinara

→ Cheese

03 - 170 grams shredded mozzarella cheese

→ Meat

04 - 24 to 28 slices 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

# How to Make It:

01 - Preheat oven to 230°C (450°F) and place a baking sheet or pizza stone inside to heat.
02 - In a small bowl, combine honey and crushed red pepper flakes. Set aside to infuse.
03 - Place flatbreads on parchment paper and brush edges lightly with olive oil if desired.
04 - Spread a thin, even layer of pizza sauce over each flatbread, leaving a small border around the edges.
05 - Sprinkle shredded mozzarella evenly over the sauce on both flatbreads.
06 - Arrange pepperoni slices over the cheese, then scatter thinly sliced red onion evenly on top.
07 - Transfer the flatbreads on parchment to the preheated baking sheet or pizza stone and bake for 10 to 12 minutes, until cheese is melted and bubbly and crust is golden brown.
08 - Remove from oven, drizzle hot honey generously over each flatbread, sprinkle torn basil leaves and fresh cracked black pepper if using. Slice and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 25 minutes flat, perfect for when you want something impressive without the fuss.
  • The contrast of gooey cheese, crispy crust, and that spicy-sweet drizzle is genuinely addictive.
  • You can have it on the table before guests realize you've done anything complicated.
02 -
  • Don't spread the sauce thick; it'll make the flatbread soggy instead of crispy, and you lose the whole point of using flatbread.
  • The hot honey really does need those five minutes to infuse; cold honey drizzled over hot cheese just pools and tastes separate instead of integrated.
03 -
  • Don't skip preheating the baking sheet or stone; that initial blast of heat is what makes the bottom crispy instead of chewy.
  • Infusing the honey matters more than you think—those five minutes let the heat distribute evenly instead of creating spicy hot spots that throw off the balance.
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