[This post is sponsored by DeLallo Foods. I teamed up with them to celebrate pizza month—just wait until you try this!]
Meet our newest obsession: hot honey and goat cheese pepperoni Detroit‑style pizza.
Yes — another Detroit‑style pizza. It’s so good, and this version with pepperoni, goat cheese and hot honey might be my favorite yet.
For years I insisted I preferred plain pizza, but lately I want bold combinations—everything thrown on and balanced just right.
Last Friday we had an incredible carbonara pizza in NYC that I can’t stop thinking about. I’m planning to recreate it at home and share that recipe soon. But first: this hot honey goat cheese pepperoni pizza.
I’m partnering with DeLallo Foods for this post because it’s pizza month, and honestly 2018 has felt like pizza year for me—I’ve shared so many pizzas lately. Their pizza dough kit has become a staple here. It’s easy: yeast in a packet, add warm water, mix, and let rise. It reliably puffs up every time.
The DeLallo pizza kit is perfect for Detroit‑style pies. It yields a thick, buttery crust that rises beautifully in a 9×13 pan, giving you that airy interior and crispy, cheesy edge. You can also use the kit to make thinner crusts if you prefer—it’s versatile and forgiving.
This pizza was inspired by a local pie at Federal Galley that combines hot honey and pepperoni. Eddie suggested I recreate it—funny since he used to say he didn’t like honey. Turns out he was right about this one.
The combination works: spicy, crisp pepperoni; creamy, tangy goat cheese to balance heat; and hot honey that is both sweet and spicy. Paired with a fluffy, cheese‑rimmed Detroit crust, it’s irresistible.
I’ve been obsessed with hot honey lately—drizzling it on grilled pineapple and caramelized sweet potatoes, and now on pizza. For this pie I also make candied jalapeños with the honey and scatter them on top for more heat and texture. A handful of fresh arugula adds peppery crunch and a bright contrast to the rich cheese and sweet honey.
Hot Honey and Goat Cheese Pepperoni Pizza
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Ingredients
- 1 DeLallo Foods pizza kit
- 3 tablespoons olive oil
- 1 1/2 cups marinara sauce
- 4 ounces goat cheese
- 2 ounces sliced pepperoni
- 1/2 teaspoon dried oregano
- 1 1/2 cups freshly grated provolone or mozzarella
- 4 cups baby arugula greens
Hot Honey
- 1/2 cup honey
- 1 jalapeño pepper thinly sliced (keep the seeds in for heat)
Instructions
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Prep the dough according to the kit instructions and let it rise.
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Drizzle 2 tablespoons olive oil into a 9×13 inch cake pan. Remove the dough from the bowl and knead briefly until silky, adding a little flour if needed. Place the dough in the pan and press it toward the edges; if it resists, let it rest 10 minutes and try again. Once it reaches the edges as best it can, cover and let rise for 30 minutes.
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Preheat the oven to 550°F (or your oven’s highest setting).
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Press the dough down with your fingertips and deflate any large bubbles. Spread marinara sauce over the dough, leaving a small border. Crumble about 3/4 of the goat cheese over the sauce and arrange most of the pepperoni slices. Sprinkle with the grated provolone or mozzarella and oregano. Add a touch more sauce if desired—the edges will crisp up nicely.
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Bake 15–20 minutes, until cheese is golden and bubbly and the crust is deeply golden on the edges. Toss the arugula with the remaining tablespoon of olive oil. Remove pizza, drizzle with a few tablespoons of hot honey, top with dressed arugula and the remaining crumbled goat cheese. If you kept the jalapeños from the honey, add them too. Slice and serve.
Hot Honey
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Warm the honey and sliced jalapeños in a small saucepan over medium‑low heat until it barely simmers. Turn off the heat and let steep for 5 minutes. Strain through a fine mesh sieve to remove the peppers and seeds. Reserve the jalapeños to scatter on the pizza if you like extra heat.
Did you make this recipe?
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Creamy, crunchy, spicy and cheesy — I need nothing else.