Ingredients
Scale
- 2 individual flatbread crusts (or naan bread)
- 1 cup whole milk ricotta cheese
- 3 ounces beef turkey pepperoni, thinly sliced
- 1/4 cup honey
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a small bowl, whisk the ricotta cheese with the garlic powder, sea salt, and half of the olive oil until smooth and creamy. Separately, combine the honey and crushed red pepper flakes in a small container to create the Hot Honey drizzle.
- Step 2: Place the flatbread crusts directly onto a large baking sheet. Evenly spread the seasoned ricotta mixture across both flatbreads, leaving a small, clean border for the crust.
- Step 3: Generously arrange the sliced beef beef pepperoni over the ricotta base on both pizzas. Lightly brush the edges of the flatbreads with the remaining olive oil to ensure a crisp crust.
- Step 4: Bake for 10-14 minutes, or until the flatbread crust is golden brown, the ricotta is lightly set, and the edges of the turkey pepperoni are slightly curled and crisp.
- Step 5: Remove the flatbread pizzas from the oven. Immediately drizzle the prepared Hot Honey mixture over the entire surface of both pizzas before slicing and serving.
Notes
- To keep leftover slices fresh, wrap them tightly in foil or store them in an airtight container in the fridge for up to 3 days.
- For the crispiest results, reheat individual slices on a foil-lined baking sheet in a 350°F oven or a toaster oven until the crust is revived.
- Balance the richness and heat by adding a handful of fresh arugula or a light sprinkling of chopped basil after the hot honey drizzle for a burst of freshness.
- For the creamiest base, use only whole milk ricotta and if the cheese looks wet, gently drain excess liquid through a fine-mesh sieve before mixing in the seasonings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American