"Bee Sting" Hot Honey Pepperoni Pizza

Name: "Bee Sting" Hot Honey Pepperoni Pizza with Buttermilk Ranch
Total time: 1 h
Yield: 2
Cuisine: North America
Ingredients: 5 ounce Marinara Sauce; ½ cup Flour; 3.5 ounce Pepperoni; 1 unit Long Green Pepper; 1.5 unit Buttermilk Ranch Dressing; 1 unit Tomato; 2 unit Pizza Dough; ½ ounce Hot Honey; 1 cup Mozzarella Cheese; 1 unit Shallot; Olive Oil

with Buttermilk Ranch

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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

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

PDF

• 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 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. Cover with a clean kitchen towel and let rest at room temperature, 20 minutes.

• 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 (two baking sheets for 4 servings) 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.) Repeat with remaining dough (you’ll have two dough ovals per baking sheet). • 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. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)