Hot Honey Pepperoni Flatbread (Printable)

Crispy flatbread topped with spicy pepperoni, mozzarella, and a sweet hot honey drizzle in a quick cook.

# What You’ll Need:

→ Flatbread Base

01 - 2 store-bought or homemade 8-inch flatbreads

→ Sauce

02 - 120 ml pizza sauce or marinara

→ Cheese

03 - 170 g 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 Steps:

01 - Preheat oven to 450°F (230°C) and place a baking sheet or pizza stone inside to warm.
02 - Combine honey and crushed red pepper flakes in a small bowl and set aside to infuse.
03 - Place flatbreads on parchment paper and lightly brush edges 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-covered flatbreads.
06 - Arrange pepperoni slices on top of the cheese, then scatter thin red onion slices over the pepperoni.
07 - Transfer the flatbreads, with parchment paper, onto the preheated baking sheet or pizza stone and bake for 10 to 12 minutes until cheese is melted and crust is golden.
08 - Remove from oven, drizzle hot honey generously over the flatbreads, top with torn basil leaves and cracked black pepper if desired. Slice and serve immediately.

# Expert Hints:

01 -
  • The sweet-heat contrast from honey and crushed peppers transforms a simple flatbread into something unexpectedly craveable.
  • It comes together in 25 minutes, making it perfect for weeknight dinners when you want something that tastes more impressive than the effort requires.
  • Every bite hits multiple textures at once: crispy crust, melted cheese, chewy pepperoni, and that silky hot honey coating.
02 -
  • Don't skimp on the honey drizzle—it's not a garnish, it's the whole point, and applying it while the flatbread is hot helps it distribute and soak in slightly.
  • The parchment paper is your friend here because it lets the crust brown without sticking, and you can transfer it directly onto that hot stone without losing your toppings.
  • Timing matters; pull it out when the cheese is bubbly but the pepperoni hasn't started to brown too much, or you'll lose that contrast between crispy and chewy.
03 -
  • Keep your honey in a squeeze bottle so the drizzle is controlled and even; it also makes you feel like you're plating something professionally.
  • If your pepperoni is very oily, blot it on a paper towel before adding to the flatbread so the finished dish doesn't end up greasy.
  • Experiment with the ratio of honey to pepper flakes until you find your sweet spot; some people love more heat, others prefer the honey to dominate.
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