Sweet-Hot Pepperoni Pizza with Broccoli Rabe
A far-from-basic pepperoni pizza with mozzarella and aged Gouda cheeses, marinara, broccoli rabe, and a drizzle of hot honey.
Makes: 1 (12-inch) pizza
Ingredients
- ½ bunch broccoli rabe trimmed and roughly chopped
- 1 (14- to 16-ounce) ball pizza dough
- ½ to ⅔ cup super-easy marinara sauce
- 4 ounces fresh mozzarella cheese sliced or pinched into small pieces
- 3 to 4 ounces sliced pepperoni
- ¼ cup grated aged Gouda cheese
- chile-infused ("hot") honey for drizzling (such as Mike's Hot Honey, Bees Knees Spicy Honey, or Swarmbustin' Honey Hot Pepper Honeybear)
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
- Blanch the broccoli rabe in a pot of boiling water for 3 minutes. Drain and set aside.
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a floured pizza peel (if using a baking stone/steel).
- Spread the marinara sauce evenly over the dough, leaving a ½-inch border around the edges. Squeeze out any extra liquid from the broccoli rabe, then scatter it on top of the sauce, followed by the mozzarella, pepperoni, and aged Gouda.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven and immediately drizzle it with hot honey. Wait about 5 minutes before slicing and serving.
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