Double Pepperoni & Honey Pizza, Pickled Chilli & Pepperoni Mayo

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, boil half a kettle and put a large baking tray (or two!) in the oven to heat up (this will stop your pizza bottom[s] from going soggy!)

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your pepperoni to the pan and cook for 5-6 min, turning once half way, or until crispy and slightly charred – this is your charred pepperoni

Meanwhile, slice your green chilli[es] finely

Tip: Not a fan of spice? Remove the seeds!

Peel and slice your shallot[s] finely

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Add the sliced chilli to a bowl with your white wine vinegar, a pinch of sugar and a splash of boiled water to a bowl and set aside to pickle – this is your quick-pickled chilli

Add your tomato paste to a bowl with your ground smoked paprika, a small pinch of salt, a generous pinch of pepper and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add 5 tbsp [7 1/2 tbsp] [10 tbsp] cold water and stir it all together – this is your smoky tomato base

Once the pepperoni is crispy and slightly charred, set aside to a plate and transfer the pepperoni oil from the pan to a small bowl

Remove the heated tray[s] from the oven and add the pizza base[s]

Divide the smoky tomato base between your pizza base[s] and spread it evenly all over them with the back of a spoon

Top with the sliced shallot and charred pepperoni, then tear the drained mozzarella over the top

Put the tray[s] in the oven for 13-15 min or until the cheese has melted and the base is crisp – this is your double pepperoni pizza[s]

Wash your salad, then pat dry with kitchen paper

Drain the quick-pickled chilli, reserving the pickling liquid

Add your mayo to the bowl with the pepperoni oil, a pinch of sugar and a small splash of pickling liquid

Mix thoroughly to combine – this is your pepperoni mayo