Ingredients
| 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 | cups pizza sauce |
| Fresh jalapeño slices | |
| Additional toppings; baby arugula and goat cheese | |
| Mike’s Hot Honey®, for serving |
Directions
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®.