Categories: Pizza/Flatbread
Ingredients
- Sheet-Pan Pizza Dough (see recipe)
- 28 oz. can whole peeled tomatoes, drained
- 2 tbsp. olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp hot honey, plus more for drizzling
- Kosher salt and black pepper
- 1/4 cup grated Parmesan
- 12 oz. mozzarella, shredded
- 1 1/2 6-oz. logs pepperoni in natural casings, sliced 1/8 inch thick
- 1/2 cup sliced hot pickled cherry peppers, drained
Directions
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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.
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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 tsp salt and black 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.
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Sprinkle 2 tbsp. 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.
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Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the pepperoni is crisp, 15-20 minutes. Sprinkle the remaining 2 tbsp. Parmesan over the pizza. Let cool slightly.
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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.