Discover the magic of Detroit-style pizza and elevate your pizza game!
Indulge in a slice of Detroit-Style Pizza with Hot Honey, a culinary delight that combines crispy crust, melted cheeses, and a touch of fiery sweetness. This recipe features a perfect balance of flavors, with brick cheese and mozzarella cubes, savory HORMEL® Pepperoni Cup N’ Crisp, and zesty jalapeño slices. Topped with baby arugula and creamy goat cheese for added freshness, this pizza is a true taste sensation. Complete the experience by drizzling it with Mike’s Hot Honey® for an irresistible sweet and spicy kick.
|1||tablespoon olive oil|
|1||pound pizza dough|
|1||(5-ounce) package HORMEL® Pepperoni Cup N’ Crisp, divided|
|8||ounces brick cheese, cut into 1/2-inch cubes|
|8||ounces mozzarella cheese, cut into 1/2-inch cubes|
|1½||cup pizza sauce|
|Fresh jalapeño slices|
|Mike’s Hot Honey®, for serving|
Drizzle olive oil into Detroit-style pizza pan or 9 x 13-inch baking pan. Use fingertips to gently push dough toward the pan edges until it starts to shrink back and won’t stretch any farther. Cover pan with plastic wrap and let rest 15 minutes to allow dough to relax.
Press dough into the sides and corners of the pan. Cover with plastic wrap and let rise 30 minutes.
Meanwhile, adjust oven rack to lowest position. If using a pizza stone, place on bottom rack and heat oven to 500°F.
Lay half the pepperoni evenly over top of dough. Top with cheese, spreading evenly all the way to edges of pan. Spoon sauce over surface in three even rows. Top with fresh jalapeño slices.
Transfer pizza to bottom rack of oven. Bake 10 minutes. Remove from oven and quickly arrange remaining pepperoni over top of pizza. Bake 5 to 8 minutes longer or until cheese is bubbly and edges have turned dark brown.
Remove pizza from oven, run spatula around edges to loosen from pan and let rest 10 minutes. Transfer pizza to cutting board, top with additional toppings. Serve with Mike’s Hot Honey®.