Preheat oven to 500F
In a blender, blend pimentos, garlic, Sriracha hot sauce, pine nuts, olive oil and 1 Tablespoon of the grating cheese into a slightly chunky paste. Transfer into a separate bowl, mix in mozzarella and set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen. (Get dough recipe here)
Apply an even layer of pimento/mozzarella mixture to about 1/2” from the border of crust.
Evenly distribute pepperoni slices.
Evenly sprinkle second half of the grated cheese to the very border of the crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Remove from oven, let rest a few minutes. Then cut, serve and enjoy.
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France