Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, at room temperature
- 3/4 cup (180 ml) canned crushed tomatoes or pizza sauce
- 1 small garlic clove, grated or minced
- 1 tbsp olive oil, plus extra for brushing
- 1 1/2 cups (150 g) shredded low-moisture mozzarella
- 3–4 oz (85–115 g) sliced pepperoni (30–40 slices)
- 3 tbsp honey
- 1–1 1/2 tbsp sriracha
- 1 tsp rice vinegar or apple cider vinegar
- 2 scallions (green onions), thinly sliced
- Salt, dried oregano, black pepper, flour or semolina for dusting
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 20 minutes.
- 2. Stir crushed tomatoes with garlic, 1 tsp olive oil, 1/4 tsp salt, a pinch of sugar, and a pinch of dried oregano for a quick sauce.
- 3. Whisk honey, sriracha, vinegar, and a tiny pinch of salt; set aside for drizzling.
- 4. Stretch dough on floured parchment into a 12-inch round; brush the edge with olive oil.
- 5. Spread about 1/2 cup sauce over dough, leaving a 1-inch border; top with mozzarella, then arrange pepperoni slices closely so they can curl.
- 6. Bake 10–12 minutes until crust is golden, cheese is bubbling, and pepperoni edges are crisp and cupped. Drizzle with honey–sriracha, sprinkle scallions, slice, and serve hot.
Why You’ll Love This Recipe
- Classic pepperoni pizza vibes with a sweet-heat twist from the honey–sriracha drizzle.
- Crispy, cupped pepperoni and bubbling mozzarella give you that pizzeria-style experience at home.
- Quick to make using store-bought dough, but impressive enough for guests or a fun pizza night.
- Easy to adjust the spice level, so everyone at the table is happy.
Grocery List
- Produce: 2 scallions (green onions), 1 small garlic clove
- Dairy: 1 1/2 cups shredded low-moisture mozzarella (about 150 g), optional grated Parmesan
- Pantry: 1 lb pizza dough, canned crushed tomatoes or pizza sauce, olive oil, sliced pepperoni, honey, sriracha, rice or apple cider vinegar, dried oregano, sugar, salt, black pepper, flour or semolina
Full Ingredients
For the Pizza Base
- 1 lb (450 g) pizza dough, store-bought or homemade, brought to room temperature for 30–60 minutes
- Flour or fine semolina, for dusting
- 1 tbsp olive oil, plus more for brushing the crust
Quick Tomato Base
- 3/4 cup (180 ml) canned crushed tomatoes or tomato passata (you will use about 1/2 cup on the pizza)
- 1 small garlic clove, grated or very finely minced
- 1 tsp olive oil
- 1/4 tsp fine sea salt (or to taste)
- 1/4 tsp dried oregano
- 1 small pinch sugar (about 1/8 tsp), to balance acidity
- Freshly ground black pepper, to taste (optional)
Cheese and Pepperoni Toppings
- 1 1/2 cups (150 g) low-moisture whole-milk mozzarella cheese, freshly shredded
- 2 tbsp finely grated Parmesan cheese (optional, but recommended)
- 3–4 oz (85–115 g) sliced pepperoni, about 30–40 slices (small-diameter slices cup best)
Honey–Sriracha Drizzle
- 3 tbsp honey
- 1–1 1/2 tbsp sriracha (start with 1 tbsp for mild-medium heat)
- 1 tsp rice vinegar or apple cider vinegar
- 1 small pinch fine sea salt
Finishing and Garnish
- 2 scallions (green onions), thinly sliced (whites and greens kept together)
- Additional freshly ground black pepper, to finish (optional)
- Extra honey–sriracha drizzle, to taste at the table
Step-by-Step Instructions
Step 1: Preheat your oven like a pizzeria
Place a pizza stone or an inverted, heavy baking sheet on the middle rack of your oven. Preheat the oven to
500°F (260°C) (or as hot as it will safely go) for at least 20 minutes. This gives the stone or pan time to get searing hot, which helps you achieve a crisp bottom crust and nicely cupped pepperoni.
While the oven heats, take your pizza dough out of the fridge (if it is chilled) and let it sit at room temperature for
30–60 minutes so it relaxes and stretches easily. Lightly dust a piece of parchment paper or your work surface with flour or semolina.
Step 2: Make the quick tomato base
In a small bowl, stir together the crushed tomatoes, garlic, 1 tsp olive oil,
salt, dried oregano, pinch of sugar, and a few grinds of
black pepper if you like. Taste and adjust the seasoning; it should be bright, a little salty, and lightly herby.
You will use about 1/2 cup of this sauce for the pizza. Any extra can be stored in the fridge for a few days or frozen for another pizza night.
Step 3: Whisk the honey–sriracha drizzle
In a second small bowl, combine the honey, sriracha,
vinegar, and a small pinch of salt. Whisk until smooth and slightly thick but pourable.
Taste a little on a spoon. If you want more heat, add up to an extra 1/2 tablespoon of sriracha. If you want it sweeter, add another teaspoon of honey. Set this bowl aside; you will drizzle it over the baked pizza so it stays glossy and vibrant.
Step 4: Prep toppings and stretch the dough
Shred the mozzarella if you have not already, and thinly slice the scallions. Keep a small handful of the green tops aside for a final fresh sprinkle.
On your floured parchment or work surface, gently press the dough into a flat disc with your fingertips, then stretch or roll it into a roughly 12-inch (30 cm) circle. Try not to deflate the outer edge; this will become the puffy crust. If the dough springs back or resists stretching, let it rest for 5 minutes, then try again.
Transfer the stretched dough to a piece of parchment paper (if it is not already on one). Brush the exposed edge of the dough lightly with olive oil to encourage a golden, flavorful crust.
Step 5: Assemble the pizza with cheese and pepperoni cups
Spread a thin, even layer of the tomato sauce (about 1/2 cup) over the dough, leaving a 1-inch (2.5 cm) border for the crust. Avoid over-saucing; too much sauce can make the pizza soggy.
Sprinkle the shredded mozzarella evenly over the sauce, followed by the optional Parmesan. Then arrange the pepperoni slices all over the top. For those classic “pepperoni cups,” place the slices fairly close together and slightly overlapping; as they bake, the edges will crisp and curl upward, forming little cups that catch the honey–sriracha drizzle.
Step 6: Bake, drizzle, and finish with scallions
Carefully slide the assembled pizza (on the parchment) onto the preheated pizza stone or inverted baking sheet. Bake for 10–12 minutes, rotating the pizza halfway through, until the crust is deep golden, the cheese is melted and bubbling, and the pepperoni edges are crisp and nicely cupped.
Remove the pizza from the oven and let it sit for 1–2 minutes so the cheese can settle slightly. Then drizzle the honey–sriracha mixture in thin zigzags over the hot pizza. Sprinkle generously with the sliced scallions, focusing some of the green tops toward the center for a pop of color.
Finish with a tiny bit of black pepper if you like, slice into 6–8 pieces, and serve immediately while the crust is crisp, the cheese is gooey, and the pepperoni cups are still sizzling.
Pro Tips
- Let the dough relax: Room-temperature dough is much easier to stretch and less likely to tear. If it fights you, give it a rest and try again.
- Preheat thoroughly: A fully heated stone or pan is key for a crisp bottom crust. Do not rush the preheat time.
- Use small-diameter pepperoni: Natural-casing, smaller slices tend to cup and char best, giving that “pepperoni cup” look.
- Control the heat level: Start with less sriracha, taste the drizzle, and build up to your preferred level of heat. You can always add more spice at the table.
- Keep it light on sauce: Too much tomato sauce can make the center soggy; you want a thin, even layer just to coat the dough.
Variations
- Extra-cheesy version: Add 1/2 cup (50 g) more mozzarella and a few dollops of ricotta on top of the pepperoni before baking.
- Spicy deluxe: Add thin slices of fresh jalapeño or Fresno chili under the cheese, and finish with a pinch of red pepper flakes along with the scallions.
- Garlic-herb twist: Mix 1 minced garlic clove and 1 tsp chopped fresh rosemary or thyme into the olive oil you brush on the crust for an herby, aromatic edge.
Storage & Make-Ahead
Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a hot skillet over medium heat with a lid, or in a 400°F (200°C) oven for 5–8 minutes to crisp the crust again. Avoid microwaving if possible; it softens the crust.
You can make the tomato base and honey–sriracha drizzle up to 3 days ahead. Store them separately in sealed containers in the fridge. Bring the honey–sriracha mixture to room temperature before drizzling so it flows easily. Pizza dough can also be made or purchased up to a day ahead and stored in the fridge; just be sure to let it warm up before shaping.
Nutrition (per serving)
Approximate values per serving (1/3 of a 12-inch pizza): about 580 calories,
24 g protein, 62 g carbohydrates, 24 g fat,
9 g saturated fat, 5 g sugar, and 1,400 mg sodium.
These numbers will vary based on the exact dough, cheese, and pepperoni brands you use.
