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With just a few ingredients and a delicious twist, this pepperoni pizza with broccoli rabe and hot honey is perfect for an impromptu celebration any day of the week.
We can all thank Brooklyn’s Robert’s Pizza for pioneering the hot-honey-on-pizza trend. And even though I’ve yet to reach Roberta IRL, I knew I’d be doing you all a disservice by not checking out this trend myself. After all, I believe the finishing touches can take homemade pizza to a whole new level. (I even posted a whole video about it on my YouTube channel.) A drizzle of olive oil and a pinch of salt make a simple margherita sing. Ranch dressing makes a delicious dip for pizza crust. A sprinkling of fresh herbs brightens almost any pizza. (I could go on and on…)
John made me a hot-sauce-on-pizza convert a few years ago, so when I heard about this spicy honey, it wasn’t a hard sell. Generally, the best food (in my opinion) includes a mixture of five main tastes: sour, bitter, salty, umami and sweet.
In this pepperoni pizza with broccoli rabe, you’ve got saltiness and umami from the cured meat, sourness from the tomato sauce, tartness from the rabe, and sweetness from the honey, which is nice after baking. Although this is a simple recipe, it’s also mind-blowing – just like pizza.
Print recipe
Sweet-Hot Pepperoni Pizza with Broccoli Rub
Equipment
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Large rimmed baking sheet or baking stone/steel
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Pizza Peel (optional)
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Cutting board and knife
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Rolling pin (optional)
Materials
- ½ the bunch Broccoli Rabe Trim and roughly chop
- 1 (14- to 16-ounce) balls pizza dough
- ½ to ⅔ the cup Super easy marinara sauce
- 4 ounce Fresh mozzarella cheese Cut or pinched into small pieces
- 3 to 4 ounce Chopped pepperoni
- ¼ the cup Grated aged Gouda cheese
- kosher salt
- Chili-infused (“hot”) honey For drizzle (like Mike’s Hot Honey, Bee’s Knees Spicy Honey, or Swarmbustin’ Honey Hot Pepper Honeybear)
instructions
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Preheat oven to 500°F (if using baking sheet) or as high as possible (if using baking stone/steel; place stone/steel in oven before starting preheating).
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Blanch the broccoli rabe in a pot of boiling water for 3 minutes. Drain and set aside.
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Stretch or roll out your dough into a 12-inch circle, then transfer it to an oiled baking sheet or floured pizza peel (if using a baking stone/steel).
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Spread the marinara sauce evenly over the dough, leaving a ½-inch border around the edges. Drain any excess liquid from the broccoli rabe, then spread over the sauce, followed by the mozzarella, pepperoni and aged Gouda. Sprinkle with a pinch of kosher salt.
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Transfer pizza to oven and bake until crust is golden and cheese spots are browned, 8 to 10 minutes on baking sheet, 6 to 8 minutes on baking stone/steel.
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Remove the pizza from the oven and immediately drizzle it with hot honey. Wait about 5 minutes before cutting and serving.
video
Check out the web story.
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