[This post is sponsored by DeLallo Foods! I teamed up with them to share pizza for pizza month and oh my gosh… just wait!]
Otherwise known as our newest obsession!
Annnd yes… it’s another Detroit style pizza. Which is OH SO good. Detroit style pepperoni pizza this time! I can’t help myself.
Inquiring minds (read: my very nosy millennial mind) want to know – what is your all-time favorite pizza combination?! For years, I’ve been rambling about how I really just love plain pizza. But I’m sort of changing my tune. Just a bit.
I want all sorts of things on my pizza these days. Like, trash it up good.
On Friday night, we actually had carbonara pizza here in NYC and it was UNREAL. Like so unreal that I’m making it on Tuesday when I get home and I will post it in another week or so. I PROMISE. This carbonara pizza will make us best friends. After this hot honey goat cheese pizza does!
Not sure I’ve ever tasted something as fascinating in my life as this hot honey pizza.
Exciting stuff! I’m partnering with my friends at DeLallo Foods for this post because it’s pizza month. Seriously though, for me, I think 2018 has been pizza YEAR. This is, like, the fourth pizza recipe I’m sharing in four months! I’m all over it right now.
And while we’ve been freaking over my last Detroit style pizza, I’ve actually used their pizza dough probably just as much as my own. It works wonders. Eddie adores it. He buys like ten at a time, so we never run out. And it’s easy enough for him to do too. The yeast comes in the packet, you add warm water, mix it up and let it rise for an hour.
BOOM. Done. And guess what? It ALWAYS rises. Always.
Their pizza kit could not be more perfect for a Detroit style pizza too. There is enough to make a really thick and buttery crust that rises in the 9×13 baking dish like a charm. In fact, it’s the perfect amount! On the flip side, we also make thinner crust pizzas too. Sometimes I’ll take the kit and make three pizzas from it. It’s so versatile and EASY.
But I know what you’re really thinking. What the heck is wrong with me because I’m putting HONEY on pizza. Right?
This pizza is inspired by another local pizza here at Federal Galley. Their pizza has hot honey and pepperoni and it was actually Eddie’s idea for me to recreate it. Which is hilarious, since I’m pretty sure he has always said that he disliked honey. Uh huh.
There are so many flavors going on here that just WORK. I’m glad he realized that.
The pepperoni has a bit of a bite. The goat cheese is creamy and tangy. It cuts the spice a little! And the hot honey is, well… HOT! But also sweet. Such a good combo when paired with that fluffy cloud pizza that has crispy crunchy edges with melted cheese.
It’s no secret that another obsession I developed in the last year was that of hot honey. I drizzled it over pineapple wedges and then did the same with caramelized sweet potatoes. Here, not only did I use the honey, I also scattered the candied jalapeños all over the pizza!
And then topped the whole thing with some fresh arugula for crunch. And extra peppery flavor. It’s refreshing! And let’s be real… puts veg on our pizza so we can feel great about life. We win!
Hot Honey and Goat Cheese Pepperoni Pizza
- 1 DeLallo Foods pizza kit
- 3 tablespoons olive oil
- 1 1/2 cups marinara sauce
- 4 ounces goat cheese
- 2 ounces sliced pepperoni
- 1/2 teaspoon dried oregano
- 1 1/2 cups freshly grated provolone or mozzarella (or a mix!) cheese
- 4 cups baby arugula greens
- 1/2 cup honey
- 1 jalapeño pepper, thinly sliced (keep the seeds in!)
Prep the dough and let it rise.
Drizzle 2 tablespoons of olive oil into a 9x13inch cake pan or dish. Remove the dough from the bowl and knead it a few times until silky, using a sprinkle of extra flour if needed. Place the dough in the pan and press it out towards the edges. It might not reach the edges at first (and it will spring back), so give it 10 minutes to rest, then try again. You can do this a few times, letting it rest and stretching it out! Once it’s in the pan and as close to the edges as it will get, cover it and let it rise again for 30 minutes.
Preheat the oven to 550 degrees F.
To make the pizza, press the dough down in the pan with your fingertips and remove any large air bubbles. Spread the sauce on the dough, leaving a small border around the edges. Add on about 3/4 of the goat cheese and most of the pepperoni slices. Top with the grated cheeses and a sprinkle of oregano. Add a few more tablespoons of sauce if you’d like. It’s okay if it’s around the edges, because it will get crispy on the edges of the dough!
Bake the pizza for 15 to 20 minutes, or until the cheese is golden and bubbly and the crust around the edges is golden. Toss the arugula with the tablespoon of olive oil. Remove the pizza and drizzle it with a few tablespoons of the hot honey. Top it with the arugula. Add the remaining crumbled goat cheese. Add on the jalapeno slices from the honey if you wish! Slice and serve!
Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds. I like to keep the peppers and throw them on the pizza!
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Creamy, crunchy, spicy and cheese! I need nothing else.