"Bee Sting" Hot Honey Pepperoni Pizza
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"Bee Sting" Hot Honey Pepperoni Pizza

"Bee Sting" Hot Honey Pepperoni Pizza

with Buttermilk Ranch

Ready for a pizza party right in your own kitchen—no delivery required? You'll stretch and shape our pre-made dough, top with marinara, mozzarella, shallot, green pepper, and pepperoni, then bake to perfection. Drizzle your perfect pizzas with chili-infused hot honey for a spicy-sweet flavor punch and serve with creamy ranch for dipping.

Tags:
New
Allergens:
Wheat
Eggs
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time1 hour
Prep Time20 minutes
DifficultyMedium

Ingredients

serving amount

5 ounce

Marinara Sauce

½ cup

Flour

(Contains Wheat)

3.5 ounce

Pepperoni

1 unit

Long Green Pepper

1.5 unit

Buttermilk Ranch Dressing

(Contains Eggs, Milk)

1 unit

Tomato

2 unit

Pizza Dough

(Contains Wheat)

½ ounce

Hot Honey

1 cup

Mozzarella Cheese

(Contains Milk)

1 unit

Shallot

Not included in your delivery

Olive Oil

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Nutrition Values

/ per serving
Calories1320 kcal
Fat59 g
Saturated Fat19 g
Carbohydrate156 g
Sugar26 g
Dietary Fiber10 g
Protein49 g
Cholesterol100 mg
Sodium2550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper

Instructions

Prep Dough
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce. • Sprinkle 3 TBSP flour over a flat, clean 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 dusting with flour to prevent sticking.) Evenly sprinkle another 2 TBSP flour on top of dough balls. Cover with a kitchen towel and let rest at room temperature, 20 minutes.

Prep Toppings
2

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

Stretch Dough
3

• Once dough has rested 20 minutes, line a baking sheet with parchment paper (two baking sheets for 4 servings). Working one dough ball at a time, carefully press and stretch dough into a rough oval shape and place on one side of parchment-lined sheet. (TIP: If needed, use a rolling pin to help roll out dough.) Repeat with remaining dough (you’ll have two dough ovals per baking sheet). • Cover dough with a kitchen towel and let rest 15 minutes. TIP: This will make stretching the dough into a larger shape even easier!

Shape & Assemble Pizzas
4

• 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’d like; sprinkle with cheese. Top with as much shallot, pepperoni, green pepper, and tomato as you’d like. Drizzle or brush edges of dough with olive oil.

Bake Pizzas
5

• Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

Finish & Serve
6

• Cut pizzas into 4 pieces each. Drizzle with hot honey to taste. • Divide pizza slices between plates. Serve with ranch dressing on the side for dipping.