Pin this The oven was already screaming hot when I realized I had no tomato sauce left. Instead of panicking, I grabbed the ricotta from the back of the fridge and decided to wing it. That night, with honey warming on the stove and red pepper flakes scattered across bubbling cheese, I stumbled onto something that made everyone at the table go quiet for a few bites. It's been my go-to pizza ever since.
I made this for a group of friends who swore they only liked pepperoni pizza. Watching them reach for third slices while debating whether the honey was too sweet or just right became one of those small, satisfying kitchen victories. One friend even asked if I'd cater her birthday party. I didn't, but I did teach her how to make the hot honey herself.
Ingredients
- Pizza dough (store-bought or homemade, about 12 oz): Using dough at room temperature makes stretching infinitely easier and prevents tearing at the edges.
- Cornmeal, for dusting (optional): This keeps the dough from sticking and adds a subtle crunch to the bottom crust that feels almost professional.
- Olive oil (2 tablespoons): Drizzling it over the cheese before baking creates those golden, crispy spots that everyone fights over.
- Ricotta cheese (1 cup): Full-fat ricotta spreads smoothly and stays creamy even under high heat, avoiding that grainy texture cheaper versions sometimes have.
- Mozzarella cheese, shredded (1 cup): Freshly shredded melts better than pre-shredded and gives you those perfect cheese pulls.
- Parmesan cheese, grated (1/2 cup): The salty, nutty bite from real Parmesan sharpens the overall flavor and helps the top brown beautifully.
- Garlic powder (1 teaspoon): It blends into the ricotta seamlessly, giving a mellow garlic warmth without overpowering the honey.
- Salt and pepper, to taste: Don't skip seasoning the ricotta, it transforms it from bland to luscious.
- Honey (1/4 cup): A darker honey like wildflower or buckwheat adds complexity, but any variety works if that's what you have.
- Red wine vinegar (1 tablespoon): This cuts the sweetness of the honey and gives it a tangy edge that makes the flavor pop.
- Red pepper flakes (1 teaspoon, optional): Start with less if you're cautious, you can always add more heat at the table.
- Fresh basil leaves, for garnish: Tearing the basil by hand just before serving releases the oils and makes the whole pizza smell like summer.
Instructions
- Get the oven roaring:
- Preheat your oven to 475°F (245°C) and slide a pizza stone inside if you have one. The stone soaks up heat and gives the crust that crispy, bakery-style bottom.
- Shape the dough:
- On a lightly floured surface, gently stretch or roll the dough into a 12-inch circle, letting it rest if it fights back. Dust your baking sheet or pizza peel with cornmeal to help it slide off easily later.
- Season the ricotta:
- In a medium bowl, mix the ricotta with garlic powder, a pinch of salt, and a few grinds of black pepper. Taste it, it should be creamy and flavorful on its own.
- Spread the base:
- Spoon the ricotta mixture over the dough, spreading it evenly but leaving about half an inch around the edge for the crust to puff. This border will turn golden and chewy in the oven.
- Layer the cheeses:
- Scatter the shredded mozzarella and grated Parmesan over the ricotta, then sprinkle red pepper flakes if you want a little heat baked in. Drizzle the olive oil evenly across the top.
- Bake until golden:
- Transfer the pizza to the preheated stone or baking sheet and bake for 12 to 15 minutes, watching for bubbling cheese and a crust that's starting to brown. The smell will tell you when it's close.
- Make the hot honey:
- While the pizza bakes, warm the honey and red wine vinegar in a small saucepan over low heat, stirring occasionally until blended and fragrant. This takes about 2 to 3 minutes and fills the kitchen with a sweet, tangy aroma.
- Finish and garnish:
- Let the pizza cool for a couple of minutes so the cheese sets slightly, then drizzle the hot honey generously across the surface. Tear fresh basil leaves over the top, slice, and serve immediately while it's still steaming.
Pin this There was a rainy Saturday afternoon when my nephew asked if we could make pizza together. He carefully tore the basil leaves while I drizzled the honey, and when we pulled that golden, bubbling pie from the oven, he told me it was the best thing he'd ever tasted. Maybe it was, or maybe it was just the moment, but either way, this pizza became our thing.
Choosing Your Dough
Store-bought dough from the bakery section works beautifully and saves time on busy nights. If you have a favorite homemade recipe, use it, but let the dough come to room temperature for at least 30 minutes before stretching. Cold dough tears easily and never quite gets that airy, chewy texture. I've also used gluten-free dough with great results, just watch it closely since it can brown faster.
Playing with the Heat
The beauty of hot honey is how customizable it is. If you love spice, double the red pepper flakes or add a pinch of cayenne to the honey mixture. For a milder version, skip the flakes entirely and let the vinegar carry the tang. I've even stirred in a tiny splash of bourbon once, and it added a smoky sweetness that felt almost decadent.
Serving and Storing
This pizza is best eaten fresh from the oven when the crust is still crisp and the cheese is gooey. Leftovers can be stored in an airtight container in the fridge for up to two days and reheated in a hot oven or skillet to revive the crunch. Microwaving makes it soggy, so avoid that if you can.
- Add a handful of arugula right after baking for a peppery contrast to the sweet honey.
- Try crumbled goat cheese in place of some of the ricotta for a tangy twist.
- Drizzle any leftover hot honey over roasted vegetables, fried chicken, or even vanilla ice cream.
Pin this There's something magical about pulling a homemade pizza from the oven and hearing people actually gasp a little. This one does that every single time.
Recipe Questions
- → Can I make the hot honey ahead of time?
Absolutely. Prepare the honey mixture and store it in an airtight container at room temperature for up to two weeks. Gently reheat before drizzling for that perfect warm finish.
- → What's the best way to achieve a crispy crust?
Preheat your oven to 475°F with a pizza stone inside for at least 30 minutes. The hot stone creates instant bottom heat, ensuring golden crispiness. If you don't have a stone, use a preheated baking sheet.
- → Can I use fresh mozzarella instead of shredded?
Yes, but pat it dry with paper towels first to remove excess moisture. Fresh mozzarella adds wonderful creaminess, though it may make the base slightly softer than the shredded variety.
- → How can I adjust the spice level?
Start with a small amount of red pepper flakes in the honey—you can always add more. For extra heat, sprinkle additional flakes directly on the cheese before baking or add a pinch of cayenne to the ricotta mixture.
- → Can I freeze the assembled but unbaked pizza?
Yes, assemble everything except the fresh basil and honey. Wrap tightly in plastic and freeze for up to a month. Bake frozen at 475°F for 15-18 minutes, then add honey and basil as directed.
- → What other garnishes work well with this combination?
Fresh arugula adds peppery contrast, while a drizzle of balsamic glaze complements the honey. Crispy prosciutto or pancetta makes an excellent savory addition if you'd like to incorporate meat.