Recipe courtesy of The Hungry Robot
Burning Bumble Bee
- Level: Easy
- Yield: one 14-inch pizza
- Total: 45 min
- Active: 25 min
Ingredients
One 12-ounce pizza dough ball
4 ounces Red Sauce, recipe follows
20 pieces sliced pepperoni
1 1/2 cups loosely packed shredded mozzarella
4 ounces pepperoni stick, cut into 1/2-inch cubes
4 ounces pepperoncini
2 ounces Ancho-Infused Honey, recipe follows
Red Sauce:
One 20-ounce can tomatoes
4 ounces tomato paste
1 1/2 teaspoons oregano
1 1/4 teaspoons minced garlic
1 1/4 teaspoons salt
1 teaspoon basil
Ancho-Infused Honey:
1 cup honey
1 to 4 tablespoons ancho chile powder
Directions
- Preheat the oven to 350 degrees F.
- 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:
- 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:
- 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.