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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!