Instructions

• Position an oven rack in the upper third of the oven (about 4–5 inches from the top) and preheat to 500°F (or as high as your oven will go). If using a pizza stone, place it in the oven while it preheats.
• On a lightly floured work surface, roll or stretch the dough into a 12-inch circle. If the dough shrinks, let it rest for several minutes and try again.
• Prepare the bake/transfer surface: - If using a pizza stone: place a sheet of broiler-safe parchment on the back of a flat baking sheet and transfer the shaped dough to the parchment (or transfer the dough to a cornmeal-dusted pizza peel). - If not using a stone: lightly dust a regular baking sheet with flour or cornmeal and place the shaped dough in the center.
• Spread 1/2 cup pizza sauce evenly over the dough, leaving a 3/4-inch border around the edge.
• Evenly sprinkle 1 cup shredded mozzarella over the sauce.
• Arrange 12 slices of pepperoni evenly over the cheese.
• Scatter 1/4 cup crumbled goat cheese and the thinly sliced red onion over the pizza.
• Transfer the pizza to the oven: - If using a stone: slide the parchment with the pizza onto the hot stone (or use the peel to place the pizza on the stone). - If using a baking sheet: place the baking sheet with the pizza directly in the oven.
• Bake 8 to 10 minutes, until the crust is golden and slightly blistered; rotate the pizza 180° halfway through baking for even browning.
• Remove the pizza from the oven and transfer it to a cutting board. Drizzle with 1 tablespoon Hot Honey and sprinkle a pinch of red pepper flakes.
• Top with thinly sliced fresh basil (optional) and 1 to 2 handfuls fresh arugula. Let the pizza cool for a few minutes, then slice and serve.