1. Spray the interior of a 9x9" dark baking pan with cooking spray. Pour oil into the bottom of the pan; using your fingers, coat the entire interior of the pan with oil. 
2. Using your hands, gently stretch dough into a rough square shape about the size of the pan; press dough gently into the bottom of the pan until it nearly reaches the corners. 
3. Cover pan tightly with plastic wrap; let dough rest in a warm place for 20-30 min.
4. Gently pull dough past the corners of the pan so it snaps back as close to the corners as possible. If needed, re-cover pan with plastic wrap and let dough rest 20 min. more before repeating this step.
5. Fully preheat a pizza stone or baking sheet on the bottom rack of a 550° oven.  
6. Remove plastic wrap from pan and discard; using your knuckles, dimple the dough all over. 
7. Cover crust evenly with brick cheese, pepperoni, chile peppers and 3 wide stripes of sauce (do not completely cover the pizza with sauce).
8. Sprinkle mozzarella around the edges of the pan only; sprinkle pizza with pizza seasoning and red pepper flakes.
9. Place pan pizza on the preheated pizza stone or baking sheet; bake until cheese is well browned on the edges (12-15 min.). 
10. Remove pan from oven; using a thin spatula, loosen pizza from the pan. Let pizza rest in the pan for 10 min. 
11. Using the spatula, remove pizza from the pan in one piece; top evenly with chunks of burrata.
12. Cut pizza into 4 squares. Top with Parmesan and hot honey; garnish with fresh herbs and serve hot.
     

Tasty Tip:

• A dark baking pan absorbs and retains heat better than lighter-colored baking pans. Using a dark pan in this recipe promotes a crisp crust and deep browning.

Find It!

• Find frozen Kowalski's Bake at Home Artisan Hand-Rolled French Bread dough in the Bake at Home Case.

Switch-Up:

• Top your pizza with a few extra vegetables for a few extra healthful benefits. Sliced mushrooms, bell peppers, summer squash or zucchini do the trick.