Ingredients
- 2 tbsp extra-virgin olive oil
- 1 store-bought focaccia (9x13 inch)
- 1 cup marinara sauce, divided
- 8 oz fresh mozzarella cheese, sliced
- 1 tsp dried oregano
- 1/2 tsp crushed red-pepper flakes
- 4 oz natural-casing pepperoni, sliced
- 1/4 cup pickled jalapeños, sliced
- 1/2 cup Pecorino Romano cheese, grated, divided
- 2 tbsp honey
Instructions
- Preheat oven to 500°F (260°C). Grease a baking sheet with olive oil and place the focaccia on it.
- Spread half the marinara sauce over the focaccia, leaving a 1/2-inch border.
- Arrange mozzarella slices evenly, then top with remaining sauce. Sprinkle with oregano and crushed red-pepper flakes.
- Scatter pepperoni and jalapeño slices over the pizza, then sprinkle with half of the Pecorino Romano.
- Bake for 8–10 minutes, until the sauce bubbles and the crust and pepperoni are browned. Cool for 10 minutes, then sprinkle with remaining Pecorino and drizzle with honey. Slice and serve.
Notes
- Use banana peppers instead of jalapeños for a milder version.
- Swap honey with maple syrup for a different sweetness.
- Add fresh basil or oregano after baking for a burst of freshness.
- For dairy-free, substitute vegan cheese and agave/maple syrup for honey.
- Store leftovers up to 3 days in the fridge; reheat in oven to crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 30 mg
