Hot Honey Pepperoni Flatbread (Printable)

Crispy flatbread topped with spicy pepperoni, mozzarella, red onion, basil, and a sweet hot honey drizzle.

# What You Need:

→ Flatbread Base

01 - 2 store-bought or homemade flatbreads (approx. 8 inches each)

→ 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 Make It:

01 - Preheat oven to 450°F (230°C) and place a baking sheet or pizza stone inside to heat.
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 border around the edges.
05 - Sprinkle shredded mozzarella uniformly over the sauce layer.
06 - Layer pepperoni slices over the cheese, then scatter thinly sliced red onion on top.
07 - Transfer flatbreads with parchment onto the preheated baking sheet or pizza stone and bake for 10 to 12 minutes until cheese is melted and bubbly and crust turns golden.
08 - Remove flatbreads from oven, drizzle generously with infused hot honey, then top with torn basil leaves and freshly cracked black pepper if desired.
09 - Slice the flatbreads and serve immediately to enjoy optimum freshness and texture.

# Expert Advice:

01 -
  • The sweet-heat combo hits different—it's like your taste buds are getting a tiny surprise with every bite.
  • Ready in 25 minutes, which means you can go from "what's for dinner" to actually eating something worth talking about.
  • Crispy crust, gooey cheese, spicy pepperoni, and that drizzle of golden honey make it feel fancier than it has any right to be.
02 -
  • The honey goes on after baking—this isn't a mistake, it's the whole point; hot cheese meeting warm honey creates that perfect texture and the basil stays bright instead of getting cooked into submission.
  • Pepperoni quality matters because cheap slices don't cup up and render properly; you want ones that actually do something interesting as they cook.
03 -
  • If your honey is crystallized, warm it gently before mixing with the pepper flakes—it'll blend smoother and pour like silk across the finished flatbread.
  • Don't skip preheating the baking sheet; that initial blast of heat is what separates a soft, doughy crust from one with actual texture and char.
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