Instructions

• Preheat the broiler to high and position an oven rack in the top third of the oven.
• Make the hot honey: stir together 2 tablespoons honey and 1 teaspoon chili paste in a small bowl; set aside.
• Heat a large oven-safe skillet over medium-high heat and add a drizzle of extra virgin olive oil. When the oil shimmers, add the 8-inch tortilla and warm it briefly until pliable, about 20–30 seconds.
• Assemble the pizza in the skillet: sprinkle 1/3 cup chopped mixed fresh herbs evenly over the tortilla, then spread 1/2 cup crushed San Marzano tomatoes over the herbs, leaving a small border around the edge. Season the tomato layer with a little kosher salt and black pepper. Sprinkle 1 cup shredded provolone over the tomatoes, distribute 1/2 cup marinated artichoke hearts (roughly chop them if they are large), and arrange 4 pepperoni slices on top.
• If using the 1/3 cup torn mozzarella, scatter it evenly over the toppings now. If using the ball of burrata instead, do not add it yet—you will add it after broiling.
• Transfer the skillet to the broiler and broil 1 to 2 minutes, watching closely, until the cheese is melted and bubbling.
• Remove the skillet from the oven with oven mitts. If using burrata, break the ball and place it on the hot pizza now. Carefully slide the pizza out of the skillet onto a plate or cutting board. Top with 1–2 handfuls baby arugula, a sprinkle of crushed red pepper flakes, and a light seasoning of kosher salt and black pepper. Finish with a drizzle of the prepared hot honey. Serve immediately.