This easy skillet pan pizza features a fluffy, focaccia-like crust with a crispy, cheesy edge. Topped with pepperoni, fresh jalapeños, and a drizzle of hot honey, it's a perfect personal pizza that starts on the stovetop and finishes in the oven for a perfectly cooked bottom.
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Preheat your oven (a temperature of 450°F/232°C is recommended). Coat the bottom of a large, oven-proof skillet with about 2 tablespoons of olive oil.
Place the pizza dough in the skillet and use your hands to press it out to the edges.
Drizzle the remaining 1 tablespoon of olive oil over the top of the dough, spread it evenly, and dimple the dough with your fingertips.
Sprinkle the dough with garlic powder, then spread the tomato puree evenly over the surface.
Top with torn fresh mozzarella, pepperoni slices, and sliced jalapeño.
Sprinkle the shredded low-moisture mozzarella over everything, making sure to get some around the edges of the pan to create a crispy cheese crust.
Place the skillet on the stovetop over medium-high heat for 2-3 minutes to start crisping the bottom crust.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
While the pizza is baking, mix the honey and hot sauce together in a small bowl to create hot honey.
Carefully remove the pizza from the oven. Garnish with fresh basil leaves.
Slide the pizza from the skillet onto a cutting board. Drizzle with the hot honey, slice, and serve.
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