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3 Hot Takes on Pepperoni Pizza

By Feng Chen

3 Hot Takes on Pepperoni Pizza

Pepperoni Pizza Recipe

Pepperoni pizza. It's a staple in any Pizzaiolo's repertoire, but mastering it is a fine art. Let Gozney Ambassador @leopardcrust show you 3 ways to perfect the pep pizza.

Ingredients

For hot honey: 

  • 250g / 1 cup honey 

  • 1-2 tsp red chilli flakes / 1-2 whole dried chillies 


For quick-pickled chilies: 

  • 10 fresh chillies, stemmed, sliced diagonally 2mm-thin 

  • 2 tablespoons kosher salt 

  • White wine vinegar 

  • Extra-virgin olive oil 


For pepperoni pizza bianca: 

  • Garlic cream sauce (from this recipe) 

  • Grana padano 

  • Mozzarella 

  • Pepperoni 

  • Fresh basil 

  • Extra-virgin olive oil  

  • Whipped ricotta 

  • Chilli oil (optional) 

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The land of milk & honey:

Step 1:

Gently heat honey and chillies in a small pot over medium heat. 

Step 2:

Remove pan from heat once small bubbles form on the edges of the pot and set aside to cool. Store in a glass jar at room temperature, leaving chillies in (hot honey will get spicier over time) or straining honey through a fine-mesh sieve.

Step 3:

Open out a dough ball (recipe here) and top with tomato sauce and Parmigiano-Reggiano. Follow up by adding a layer of low-moisture mozzarella.

Step 4:

Add the pepperoni.

Step 5:

Bake in the Gozney oven for around 90 seconds, at 400°C/752°F, turning regularly.

Step 6:

Remove from oven. Tear a burrata into 6 chunks and top the pizza evenly. 

Step 7:

Drizzle over the hot honey you prepared earlier. 

Step 8:

Serve and enjoy!

For quick-pickled chilies:

Step 1:

 Fill a glass jar with sliced chilies and add the salt. Cover the jar with its lid, shake to mix well. Allow to sit at room temperature for 30 minutes.

Step 2:

 Fill the jar ¾ of the way full with vinegar. Stir to submerge chilli slices in the vinegar, then fill the jar the rest of the way with olive oil. Cover tightly and let sit for 24 hours at room temperature.

Step 3:

 Open out a dough ball (recipe here) and top with tomato sauce and Parmigiano-Reggiano. Follow up by adding a layer of low-moisture mozzarella. 

Step 4:

Add the pepperoni.  

Step 5:

Bake in the Gozney oven for around 90 seconds, at 400°C/752°F, turning regularly. 

Step 6:

 Remove from oven, and finish by topping with the pickled chilies.

Step 7:

Serve and enjoy! 

For pepperoni pizza bianca:

Step 1:

Create a garlic cream sauce for the base of the pizza, by mixing together 3 tbsp/3.6 US tbsp of heavy whipping cream with 1 tbsp/1.2 US tbsp of Parmigiano Reggiano, Grana Padano or Pecorino. Optionally add garlic and fresh herbs for extra depth.

Step 2:

Add mozzarella, basil leaves and olive oil. 

Step 3:

Add the pepperoni. 

Step 4:

Bake in the Gozney oven for around 90 seconds, at 400°C/752°F, turning regularly.

Step 5:

Pipe whipped ricotta over the pizza in 6 peaks, and finish by drizzling with chilli oil. 

Step 6:

Serve and enjoy!

Recipe Contributor

Feng Chen

Feng Chen aka @leopardcrust is the queen of making the most imaginative pizzas, famous for their perfect leopard spotted crusts.

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