| Level: | Easy |
| Total: | 3 hr 55 min |
| Active: | 25 min |
| Yield: | 8 to 12 servings |
Ingredients
- Sheet-Pan Pizza Dough
- 1 28-ounce can whole peeled tomatoes, drained
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon hot honey, plus more for drizzling
- Kosher salt and freshly ground pepper
- 1/4 cup grated parmesan cheese
- 12 ounces whole-milk mozzarella cheese, shredded (about 3 cups)
- 1 1/2 6-ounce logs pepperoni in natural casings, sliced 1/8 inch thick
- 1/2 cup sliced hot pickled cherry peppers, drained
Instructions
- Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
- Meanwhile, make the tomato sauce: Put the tomatoes in a medium saucepan and break them up with your hands or a wooden spoon. Add the olive oil, garlic, oregano, hot honey, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring often and crushing the tomatoes with a wooden spoon. Continue to simmer, crushing the tomatoes, until the sauce thickens slightly, about 5 minutes. Let cool.
- Sprinkle 2 tablespoons parmesan over the dough. Sprinkle the mozzarella on top, leaving a 1/2-inch border. Spoon the tomato sauce over the top. Top with the pepperoni and cherry peppers.
- Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the pepperoni is crisp, 15 to 20 minutes. Sprinkle the remaining 2 tablespoons parmesan over the pizza. Let cool slightly.
- Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Drizzle with hot honey.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 284 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 56 mg |
| Sodium | 804 mg |
Reviews
Not bad!