Pepperoni Flatbread with Hot Honey

Preheat oven to 475°F. Lightly grease or line with parchment a large baking sheet; set aside. Combine garlic powder and Italian seasoning; set aside.

On a lightly floured board, divide thawed loaf into 2 equal halves. With a lightly floured rolling pin, roll each piece of dough out separately to ¼” thickness (it doesn’t matter what shape, just needs to be thin).  Transfer each flatbread to prepared baking sheet. Prick each flatbread several times with a fork. Brush each dough piece with olive oil. Sprinkle evenly with seasoning mixture (garlic and Italian seasoning). Top evenly with mozzarella and Parmesan cheese. Place 9 Bridgford Pepperoni slices over the cheese of each flatbread. Sprinkle evenly with red pepper flakes. Top with fresh arugula or basil.

Bake in preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly. Remove from oven and drizzle each flatbread with hot honey.