Sheet Pan Pizza: Hot Honey & Pepperoni

This sheet pan pizza combines the smoky flavor of a pellet grill with the savory sweetness of Ranch & Rifle's Hot Honey Seasoning for a delicious twist on a classic pepperoni pizza. The recipe is simple, and the end result is a crispy, cheesy pizza with a hint of spicy-sweet heat.

Ingredients

• Pizza Dough (store-bought or homemade, enough for a 12x18-inch sheet pan)

• Olive Oil: 2 tbsp (for greasing the pan and drizzling)

• Marinara or Pizza Sauce: 1 cup

• Mozzarella Cheese: 2 cups, shredded

• Pepperoni Slices: 1 cup (or as desired)

• Ranch & Rifle's Hot Honey Seasoning: 2 tbsp (plus extra for serving)

• Fresh Basil: for garnish (optional)

• Grated Parmesan Cheese: ¼ cup (optional)

Instructions

1. Preheat the Pellet Grill

   • Preheat your pellet grill to 450°F. Let it heat up for 10-15 minutes to ensure a consistent temperature. The high temperature will help create a crisp crust.

2. Prepare the Sheet Pan and Dough

   • Lightly grease a 12x18-inch sheet pan with 1 tbsp olive oil to prevent sticking and add flavor.

   • Stretch and press the pizza dough onto the sheet pan, spreading it evenly to the edges. Drizzle a small amount of olive oil over the surface of the dough to keep it moist.

3. Assemble the Pizza

   • Spread the marinara or pizza sauce evenly across the dough, leaving a small border for the crust.

   • Sprinkle Ranch & Rifle's Hot Honey Seasoning evenly over the sauce for that signature sweet heat.

   • Distribute the shredded mozzarella cheese over the sauce, ensuring an even layer.

   • Arrange pepperoni slices over the cheese. Add as much pepperoni as you like for your preferred level of topping coverage.

4. Season the Pizza

   • Sprinkle an additional teaspoon of Ranch & Rifle's Hot Honey Seasoning on top of the cheese and pepperoni for extra flavor.

5. Grill the Pizza

   • Place the sheet pan on the pellet grill and close the lid. Let the pizza cook for about 15-20 minutes, or until the crust is golden and the cheese is melted and bubbly.

   • Rotate the pan halfway through cooking if needed to ensure even browning.

6. Finish and Serve

   • Carefully remove the pizza from the grill. Let it cool for a minute or two.

   • Optionally, sprinkle fresh basil leaves and grated Parmesan cheese over the top.

   • For an extra kick, lightly dust the pizza with more Ranch & Rifle's Hot Honey Seasoning before slicing.

7. Slice and Enjoy

   • Cut the pizza into squares or slices, and serve immediately.

Tips

• For an Extra Crispy Crust: Par-bake the crust on the grill for about 5 minutes before adding toppings.

• Add Veggies: If you like, add veggies like bell peppers, onions, or mushrooms for extra flavor.

• For a Sweeter Kick: Drizzle a bit of honey over the pizza right before serving to complement the Hot Honey Seasoning.

Enjoy your homemade sheet pan pepperoni pizza with the perfect balance of smoky, spicy, and sweet flavors!