|4||ounces maitake mushrooms, trimmed and broken into individual pieces|
|2||teaspoons olive oil|
|Kosher salt and freshly ground black pepper|
|1||purchased frozen 12-inch cauliflower pizza crust|
|⅓||cup pizza sauce|
|1½||cup shredded whole milk mozzarella|
|1||cup coarsely drained kimchi, coarsely chopped|
|½||(5-ounce) package HORMEL® Pepperoni Cup N’ Crisp|
|3||scallions, roughly chopped|
|2||teaspoons freshly grated ginger|
|Mike’s Hot Honey® for serving|
Prepare grill for medium-high heat. 15 minutes before grilling, heat pizza stone on covered grill.
In small bowl, combine mushrooms, olive oil and salt and pepper to taste.
On pizza peel, place frozen crust. Spread pizza sauce on crust. Sprinkle with cheese. Top with kimchi. Pepperoni, scallions and grated ginger.
Transfer pizza to heated stone on grill. Cover and cook pizza 15 to 18 minutes, or until crust is browned, cheese is melted and pepperoni is crisped.
Drizzle with hot honey.