Hot Honey Flatbread Pizza
Oh hey friend! So, let me just tell you—making Hot Honey Flatbread Pizza at home is one of those things that sounded much more complicated than it actually is. First time I made it, I used store-bought naan ’cause, honestly, I was just too knackered to fuss with dough, and the results? Let’s just say my partner accused me of secretly ordering in. Not my proudest moment, but you know what they say: fake it till you bake it (or something like that). I now bust this recipe out whenever I want to impress people—or just when I want to eat something tasty without feeling like the kitchen has defeated me.
So, why do I keep making this?
I throw this Hot Honey Flatbread Pizza together when I need a quick win; my family goes mad for it—mainly because sweet and spicy is just, I don’t know, kind of irresistible. My nephew once tried to smuggle the last slice into his backpack for later (classic). And let’s be honest, with flatbread pizza you don’t even need to wait for dough to rise (which is my nemesis). Even my pickiest cousin can’t really find anything to whinge about here. (Well, except for the time she said the honey was too spicy, but then she poured extra cheese on it and went back for thirds. So… win?)
What you’ll need (and what you can totally swap)
- 2 flatbreads (naan or pita both work, honestly—sometimes I use that slightly stale stuff from the back of the fridge and it’s grand)
- 1 1/4 cups shredded mozzarella (use cheddar or a pizza blend if you like, or just toss on whatever cheese isn’t moldy—it all melts!)
- 1/4 cup ricotta (optional but so creamy; if you skip it, just add a bit more cheese)
- 6 to 8 slices prosciutto or salami (or skip for veggie, or use cooked bacon, or whatever bits need using up. Grandma swore by soppressata, but let’s be real, ham’s fine too)
- 1/2 red onion, thinly sliced (sometimes I swap in leeks—no one’s noticed yet)
- Handful of arugula or baby spinach (rocket, if you’re reading this form the UK; I like the peppery bite)
- Olive oil (just a glug for the base and frying stuff, unless you’re out, then butter totally works—don’t tell the Italians)
- Salt and pepper
- For the hot honey:
– 1/4 cup honey (the cheap squeeze bottle is fine, don’t stress)
– 1 to 2 tsp chili flakes (less if you don’t want your tongue to tingle, more if you do)
– A splash of apple cider vinegar (optional, but I think it’s better this way)
How I whip it together (with a few detours)
- Preheat your oven to 230°C (about 450°F). If you’re fancy and have a pizza stone, warm it up too. I never remember until it’s too late.
- Line a baking sheet with parchment or just swipe some oil on it. (Honestly, I once ran out and used foil; don’t recommend, but it sorta worked.)
- Lay out your flatbreads. Brush with olive oil. Not too much. Sprinkle with a little salt. Top with mozzarella—however much looks right. This is where I sneak a handful of cheese. Or two.
- Spoon little dollops of ricotta all over. Don’t worry about making it pretty; as soon as it melts it’s abstract art anyway.
- Lazily scatter on onion slices and your choice of salty meat (or none!), and pop those beauties in the oven. Bake for about 8-10 minutes, or until golden and bubbly. (I once left them in for 20—don’t do that unless you want crackers.)
- While the pizza is in, make your hot honey: Add honey, chili flakes, and vinegar (if using) to a little pan. Heat gently—it’ll bubble fast. Stir. Remove from the stove after about a minute, before it gets weirdly thick. Don’t stick your finger in to taste, unless you want a burn—just trust me.
- When your pizzas are golden, yank them out, toss some arugula on top. Drizzle over as much hot honey as you dare. Slice it up and, well, good luck waiting for it to cool, because no one ever does in this house.
Random things I’ve learned (a.k.a. notes from the trenches)
- Actually, I find it works a bit better if you let the baked pizza sit for 3 or 4 minutes before cutting—otherwise the cheese oozes everywhere and your slices look a mess.
- If you go heavy on the honey, the leftovers turn a bit soggy. Not tragic, but worth knowing.
- Sometimes the hot honey separates as it sits, just stir it again. If it crystallizes, a blast in the microwave brings it back.
Weird and wonderful variations (and one letdown)
- Tried adding blue cheese once, and it was, honestly, kind of amazing. Not everyone agreed, but more for me.
- Once threw pineapple on because I was feeling rebellious—won’t repeat that, but maybe you’ll love it?
- Swap out the hot honey for sriracha-maple blend if you’re out of honey (not the same, but hey, late-night cravings call for creativity!)
- Vegetarian? Roasted veggies or even leftover grilled asparagus work lovely. I think broccolini is ace on here.
Don’t have a pizza stone? Neither do I, most days.
Look, if you don’t have a pizza stone, a sturdy baking tray flipped upside down will do a pretty good job of crisping up the base. Sometimes I use my cast iron skillet when I’m feeling fancy or just want to avoid doing extra dishes. Don’t stress about gadgets, I say. As for a pizza cutter, I just go at it with a decent chef’s knife. Works a treat.
How to store leftovers (if they exist)
Honestly, in my house, leftovers are rare birds. But if you do manage to squirrel some away: store slices in an airtight container in the fridge. They’ll stay decent up to 2 days (maybe longer, but… never made it that far). I like them cold, straight from the fridge, but you could heat them up in a dry pan to crisp the bottom—it’s probably better, but cold pizza for breakfast just hits different.
How we serve it (with optional fanfare)
We’re a slice-and-share kind of household—nothing fancy. If I’m feeling particularly energetic, I’ll pile on extra greens and a squeeze of lemon. My little brother insists on dipping his slices in ranch (heresy, but hey, he’s happy). Sometimes, I put on jazzy background music and pretend I’m in a pizzeria—but usually I’m just balancing a plate on my knees in front of the telly.
Things I’ve learned the hard way
- Once tried to rush the bake at a lower temp to avoid heating up the house, but the flatbread went all limp. High heat is worth it, trust me.
- If you skimp on the oil, the crust doesn’t crisp properly—more is more here, at least when it comes to olive oil.
- Don’t drizzle the honey while the pizza is piping hot; it kind of slides right off. Let it cool for a tick.
Curious questions I’ve actually gotten about this (and a few from myself)
- Can I make the hot honey ahead? Yep! It keeps for ages. I pour it into an old jam jar and leave it in the cupboard. It thickens a little, but a quick warm-up and it’s good as gold.
- What kind of flatbread is best? I use supermarket naan most often, ’cause it’s sturdy. Pita turns out a bit crunchier. Lavash is also good, but more Middle Eastern vibe. Let your mood decide.
- Is this super spicy? Not really, unless you go wild with the chili flakes. You can totally dial back (or up!) the heat as needed. I’ve made separate kid + adult versions before.
- What’s a good side? A light salad with lemony dressing pairs nicely, or if you want to go all in (and I say why not), serve it with simple roasted tomatoes—Melissa Clark has a great roasted cherry tomato recipe I swipe from the Times now and again.
- Where can I get good honey? Local farmer’s market, if you have one. Or just order a big bottle online—I’ve used Beesponsible honey and it’s gorgeous in this.
Probably gone on too long (again), but I hope you give this Hot Honey Flatbread Pizza a whirl. It’s a little bit sweet, a little spicy, and a lot of fun. Oh, and if you have any wild topping combos—let me know, I’m not above stealing a good idea!
Ingredients
- 2 flatbreads (naan or store-bought flatbread)
- 1 cup shredded mozzarella cheese
- 1/2 cup pizza sauce
- 16 slices pepperoni
- 1/4 cup pickled jalapeños, sliced
- 2 tablespoons hot honey (see instructions)
- 1 tablespoon olive oil
- Fresh basil leaves, for garnish (optional)
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2Place the flatbreads on the prepared baking sheet and lightly brush each with olive oil.
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3Spread the pizza sauce evenly over the flatbreads, then top with shredded mozzarella cheese.
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4Arrange pepperoni slices and pickled jalapeños over the cheese.
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5Bake for 10-12 minutes until the cheese is bubbly and slightly golden.
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6While the pizzas are baking, make the hot honey by combining 2 tablespoons honey with 1/2 teaspoon red pepper flakes in a small bowl and warming it briefly in the microwave (about 15 seconds). Stir well.
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7Drizzle hot honey over the baked pizzas. Garnish with fresh basil if desired, slice, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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