Choosing quality ingredients is where this recipe truly shines. I always recommend fresh flatbread or naan for the base to get that beautiful texture. When it comes to cheese, a good mozzarella or a blend with provolone adds lovely meltiness. The hot honey drizzle is the star, so I either buy a bottle from a local producer or make my own by gently warming honey with chili flakes—a trick I picked up during my restaurant days. Using fresh garlic and a sprinkle of herbs like oregano or thyme brings everything together with a lovely aromatic note.

• 2 large flatbreads or naan breads (about 8–10 inches each)
• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded provolone or Monterey Jack (optional)
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced or minced
• 1 teaspoon red chili flakes (adjust to taste)
• ¼ cup hot honey (store-bought or homemade, see note below)
• Fresh oregano or thyme leaves for garnish
• Salt and freshly ground black pepper, to taste
• Optional toppings: thinly sliced pepperoni, caramelized onions, or sliced jalapeños

Substitution tip: If you prefer less heat, swap chili flakes for smoked paprika for a smoky warmth. For a dairy-free version, try a plant-based cheese and drizzle with agave mixed with a pinch of cayenne.