Ingredients
- Premade Naan or Flatbread (2 pieces)
- Shredded Low-Moisture Mozzarella Cheese (1 cup)
- Whole Milk Ricotta Cheese (1/4 cup)
- Sliced Turkey Pepperoni or Sopressata (1/2 cup)
- Olive Oil (1 tablespoon)
- Honey (3 tablespoons)
- Red Pepper Flakes (1 teaspoon, plus extra for garnish)
- Fresh Basil (2 tablespoons, chopped)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Place the flatbreads on a baking sheet lined with parchment paper. Lightly brush the edges of the flatbreads with olive oil.
- Step 2: Spread the shredded mozzarella evenly over the flatbreads, leaving a small crust margin. Distribute small dollops of the ricotta cheese over the mozzarella, and then arrange the sliced beef pepperoni across both flatbreads.
- Step 3: Bake the flatbread pizzas for 8-12 minutes, or until the crust is golden brown and crisp, and the cheese is thoroughly melted and bubbly.
- Step 4: While the pizzas are baking, prepare the hot honey drizzle: Combine the honey and red pepper flakes in a small microwave-safe bowl. Microwave for 15-20 seconds until runny, then stir well to incorporate the chili flakes.
- Step 5: Remove the flatbread pizzas from the oven. Immediately drizzle the prepared hot honey generously over both pizzas. Garnish with fresh chopped basil before slicing and serving.
Notes
- If you have leftovers, wrap them individually in foil and store them in the fridge; just be aware the crust may soften slightly after cooling.
- For the crispiest results, reheat leftover slices in a toaster oven or air fryer at 350°F (175°C) for about 5 minutes, completely avoiding the microwave which makes the flatbread soggy.
- Balance the sweetness and heat by serving this flatbread alongside a simple arugula salad dressed lightly with lemon juice and a pinch of salt.
- When mixing the hot honey, warm it only until runny—overheating can cause the red pepper flakes to settle at the bottom, preventing an even, spicy drizzle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American