Get ready for your new favorite pizza night obsession! This Hot Honey Pepperoni Pizza is what dreams are made of – perfectly crispy crust topped with spicy pepperoni that curls into little cups of deliciousness, then drizzled with sweet-and-spicy hot honey that takes EVERYTHING to the next level. I’ve been making this for years, and let me tell you – it’s the pizza that friends and family request over and over again. The combination of heat, sweetness, and those classic pizza flavors creates something truly magical!
Table of Contents
Why You’ll Love This Recipe
- The sweet-spicy combo of hot honey with savory pepperoni creates an addictive flavor explosion you won’t find in ordinary pizza
- So simple to make but feels completely gourmet – perfect for impressing guests or treating yourself
- Customizable heat levels mean everyone can enjoy their perfect spice balance
- Works beautifully with homemade or store-bought dough for flexibility on busy nights
Ingredients
- Pizza dough – provides the foundation (homemade gives amazing flavor, but good quality store-bought works wonderfully too)
- Tomato sauce – a simple sauce lets the toppings shine; don’t go too heavy!
- Mozzarella cheese – creates that perfect melty, stretchy pizza experience
- Pepperoni – look for smaller diameter pepperoni that curls into crispy cups when baked
- Hot honey – the star of the show that brings sweet heat (make your own or use store-bought)
- Crushed red pepper flakes – adds extra heat for spice lovers
- Olive oil – brushed on the crust for golden perfection
- Garlic – infused in the olive oil for incredible aroma and flavor
- Fresh basil – adds a bright, herbaceous finish
- Parmesan cheese – provides that umami punch and salty finish
- Salt and black pepper – enhances all the flavors
The full ingredient list with measurements will be available in the recipe card below.
How to Make Hot Honey Pepperoni Pizza
- Place your pizza stone or baking sheet in the oven and preheat to 475°F (or as hot as your oven will go) for at least 30 minutes.
- While the oven heats, bring your dough to room temperature and prepare your toppings.
- In a small bowl, combine olive oil with minced garlic and set aside to infuse.
- On a floured surface, stretch or roll your dough into a 12-14 inch circle, keeping the edges slightly thicker.
- Transfer the dough to a pizza peel or parchment paper dusted with cornmeal or flour.
- Brush the dough lightly with the garlic-infused olive oil, especially around the edges.
- Spread a thin layer of tomato sauce over the dough, leaving a border for the crust.
- Sprinkle with mozzarella cheese, but don’t go overboard – you want enough for coverage without weighing down the crust.
- Arrange pepperoni slices across the pizza, slightly overlapping as they’ll shrink while cooking.
- Sprinkle with a pinch of red pepper flakes if you want extra heat.
- Carefully slide the pizza onto the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the pepperoni is curling up at the edges.
- Remove from the oven and immediately drizzle with hot honey in a zigzag pattern.
- Finish with a sprinkle of grated parmesan and fresh torn basil leaves.
- Let cool slightly before slicing and serving.
Pro Tips for Making the Recipe
- Allow dough to come to room temperature for at least 30 minutes for easier stretching and better texture.
- Don’t overload with sauce and toppings – a lighter touch ensures a crispy, not soggy, crust.
- Look for smaller, thicker-cut pepperoni that will create those coveted crispy, curled edges.
- Drizzle the hot honey AFTER baking to preserve its vibrant flavor and prevent burning.
- Make your own hot honey by warming 1/2 cup honey with 1-2 tablespoons of crushed red pepper flakes, then strain after cooling.
How to Serve
Serve this pizza piping hot, cut into slices, with extra hot honey on the side for those who want an additional drizzle. Pair it with a crisp green salad dressed with a simple vinaigrette to balance the richness of the pizza. For drinks, try an ice-cold craft beer, a glass of Chianti, or even a spicy margarita to complement the sweet-heat flavor profile. This pizza makes a showstopping centerpiece for casual gatherings, game days, or Friday night family dinners.
Make Ahead and Storage
- The dough can be prepared up to 3 days ahead and stored in the refrigerator. Just bring to room temperature before using.
- Hot honey can be made weeks in advance and stored in an airtight container at room temperature.
- Leftover pizza will keep in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, place cold pizza slices in a preheated skillet over medium-low heat and cover for 5-6 minutes, or use an air fryer at 350°F for 3-4 minutes to restore the crispy crust.
- Though not ideal, you can freeze fully baked and cooled pizza slices for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
Can I use regular honey instead of hot honey?
Yes, you absolutely can start with regular honey! If you don’t have hot honey on hand but still want that sweet-heat combination, drizzle regular honey over your pizza and then sprinkle with crushed red pepper flakes to taste. However, true hot honey has a more complex flavor as the peppers infuse over time. If you’re a planner, make your own by warming 1/2 cup honey with 1-2 tablespoons crushed red pepper flakes, let it cool, then strain (or leave the flakes in for extra heat!).
Why is my pizza crust not getting crispy?
A soggy crust is usually caused by one of three things: your oven isn’t hot enough, you’ve used too many toppings, or your dough is too thick in the center. For that perfect crispy crust, make sure your oven and stone/pan are fully preheated to a high temperature (475°F or higher), keep your toppings light especially in the center, and make sure you’re stretching the dough evenly. Another trick I love is par-baking the crust for 3-4 minutes before adding toppings if you’re working with a particularly wet dough or humid kitchen.
What kind of pepperoni makes those crispy cups?
Those delicious crispy pepperoni cups happen when you use smaller diameter, thicker-cut pepperoni. Look for packages labeled “cup and char” or “old world” pepperoni. The natural casing on these types of pepperoni contracts when heated, causing the edges to curl up and form little cups that collect the rendered pepperoni oil. These cups get extra crispy and are absolutely divine! If you can only find regular pepperoni, it will still be delicious, but may not form those dramatic cups.
Can I make this pizza without a pizza stone?
Absolutely! While a pizza stone gives you that amazing crispy crust by mimicking a brick oven, you can still make fantastic pizza without one. An upside-down heavy baking sheet that’s been preheated works surprisingly well. You can also use a cast-iron skillet for a deep-dish style pizza with crispy edges. For thin crust lovers, try a perforated pizza pan which allows heat to reach the bottom of the crust directly. Whichever method you choose, the key is preheating your pan so the bottom of the pizza starts cooking immediately when placed on the hot surface.
Hot Honey Pepperoni Pizza
Equipment
- Pizza Stone or Baking Sheet
- Pizza Peel or Parchment Paper
- Small bowl
- Pastry Brush
- Oven
Ingredients
Pizza Base
- 1 pizza dough homemade or store-bought
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 cup tomato sauce
- 1 1/2 cups mozzarella cheese shredded
- 20–25 slices pepperoni preferably ‘cup and char’
- 1/4 teaspoon crushed red pepper flakes optional
For Drizzling and Garnish
- 2 tablespoons hot honey plus more to taste
- 2 tablespoons Parmesan cheese grated
- 2 tablespoons fresh basil torn
Instructions
- Preheat oven to 475°F (or as hot as your oven goes) with pizza stone or baking sheet inside for at least 30 minutes.
- Bring dough to room temperature and mix olive oil with minced garlic in a small bowl.
- Roll or stretch dough on a floured surface into a 12–14 inch round. Transfer to pizza peel or parchment paper dusted with cornmeal.
- Brush garlic oil over dough, focusing on edges. Spread a thin layer of tomato sauce over the center.
- Sprinkle mozzarella evenly, then top with pepperoni slices. Add red pepper flakes if desired.
- Carefully transfer pizza to preheated stone or baking sheet. Bake for 10–12 minutes until crust is golden and pepperoni is crisped and curled.
- Remove from oven and immediately drizzle hot honey over top. Finish with Parmesan and torn basil.
- Let cool slightly before slicing and serving hot.