Recipe courtesy of The Hungry Robot

Burning Bumble Bee

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: one 14-inch pizza
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Ingredients

Red Sauce:

Ancho-Infused Honey:

Directions

  1. Preheat the oven to 350 degrees F.
  2. Stretch the dough out to form a circle roughly 14 inches in diameter. Ladle the Red Sauce in the middle. Slowly glide the ladle, with no downward pressure, over the sauce, going from the inside to the outside in circles until you reach about 1 inch from the edge of the dough. Spread the pepperoni slices out on the sauce. Sprinkle the mozzarella over the top. Sprinkle the pepperoni cubes over the pizza. (You want these on top so that they will get a little bit of crunch from the cooking process.) Spread the pepperoncini out over the top of the pizza, then place it in the oven. Let cook for 20 minutes, then check on it every 2 minutes until it is where you like it. Slice, then drizzle the Honey over it in a concentric circle from the inside to the out.

Red Sauce:

Yield: About 24 ounces
  1. Stir together the tomatoes, tomato paste, oregano, garlic, salt and basil in a bowl until combined. (If you make this a day early, the flavor will be better.)

Ancho-Infused Honey:

Yield: About 1 cup
  1. Place the honey in a small pan and warm it on low heat until it is runny. Stir in the ancho chile powder, depending on how spicy you want it. Stir until it is mixed well and there are no pockets of chile powder.

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