"Bee Sting" Hot Honey Pepperoni Pizza

Hello Fresh outdid themselves with this one. I've had pepperoni hot honey pizza before and LOVED it, so I was pretty sure I'd love this one. 

First, the only change I made to this recipe is I did NOT use the green pepper. Blech. Instead I had some olives that needed to be used, so I tossed those on. Much better. 

Here's what I liked best about this recipe, and likely changed me forever, the fresh dough. I've always been slightly afraid of dough in any form. It seems too tricky and if you do one little thing wrong, you've blown the whole recipe. Not a fan. I don't like exact when I cook. 

In this case, the dough comes already made. You just have to let it rest and rise and rest and rise. Then stretch it and roll it out. The flavor and the freshness of the dough really made this pizza an all time favorite. I'll be ordering this again when it comes around. 

"Bee Sting" Hot Honey Pepperoni Pizza

Recipe from Hello Fresh

Serves 2

• 5 oz marinara sauce
• 1/2 c flour
• 3 1/2 oz pepperoni
• 1 long green pepper
• 1 1/2 oz buttermilk ranch dressing
• 1 small tomato
• enough pizza dough to make 2 pizzas
• 1/2 oz hot honey
• 1 c mozzarella cheese, shredded
• 1 shallot, sliced

Adjust rack to top position and preheat oven to 475 degrees. (I baked mine at 425F).

Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Evenly sprinkle another 2 TBSP flour on top of dough balls (I didn't need 2 T.) Cover with a clean kitchen towel and let rest at room temperature, 20 minutes.

JW Pro tip: Get your dough out of the fridge 30 minutes before so it can come to room temperature. It won't rise if it's chilled. 

While dough rests, halve, peel, and thinly slice shallot. Core, deseed, and dice green pepper into 1-inch pieces. Thinly slice tomato into rounds.

Once dough has rested 20 minutes, line a baking sheet with parchment paper. Working one dough ball at a time, carefully press and stretch dough into a rough oval shape and place on one side of prepared sheet. (TIP: If needed, use a rolling pin to help roll out dough. JW note: I used a rolling pin to get it more even) Repeat with remaining dough.

Cover dough with a clean kitchen towel and let rest 15 minutes. TIP: This will make stretching the dough into a larger shape even easier!

Use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5 to 6 inches wide. 

Spread dough with as much marinara as you like; sprinkle with mozzarella. Top with as much shallot, green pepper, tomato, and pepperoni as you like. Drizzle or brush edges of dough with olive oil.

Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. 

Drizzle pizzas with hot honey to taste. Slice pizzas as desired. 

Divide between plates and serve with ranch dressing on the side for dipping.