Save to Pinterest My neighbor brought over a drizzle bottle of homemade hot honey one summer evening, insisting I try it on pizza instead of the usual marinara. I was skeptical at first, but the moment that sweet heat hit the creamy ricotta and bubbly mozzarella, I understood why she'd been raving about it for weeks. Now it's the pizza I crave when I want something that feels both indulgent and effortless. The dough crisps up beautifully, the cheese gets all golden at the edges, and that finishing swirl of spicy honey transforms every bite into something you can't stop thinking about.
I made this for a small dinner party last fall, and my friend who claims she doesn't like spicy food ended up eating three slices. She kept saying the heat was just enough to make it interesting without being overwhelming. We sat around the kitchen counter with glasses of wine, pulling apart slices while they were still too hot, laughing every time someone burned their tongue. It became the kind of night where the food mattered less than the easy conversation it sparked, but honestly, the pizza still stole the show.
Ingredients
- Pizza dough (store-bought or homemade, about 12 oz / 340 g): Store-bought works beautifully here and saves you time, but if you have a favorite homemade dough recipe, use it for an even fluffier crust.
- Cornmeal, for dusting (optional): This helps the pizza slide off the peel or baking sheet easily and adds a subtle crunch to the bottom of the crust.
- Olive oil (2 tablespoons): Drizzling it over the cheese before baking creates those gorgeous golden spots and adds richness to every bite.
- Ricotta cheese (1 cup / 240 g): Use whole milk ricotta for the creamiest, most luscious base, it makes all the difference in texture.
- Mozzarella cheese, shredded (1 cup / 115 g): Freshly shredded melts better and tastes cleaner than pre-shredded, which often has anti-caking agents.
- Parmesan cheese, grated (1/2 cup / 50 g): The salty, nutty kick from Parmesan balances the sweetness of the honey perfectly.
- Garlic powder (1 teaspoon): Just enough to add depth without overpowering the delicate ricotta.
- Salt and pepper, to taste: Season the ricotta mixture well, it's the backbone of flavor on this pizza.
- Honey (1/4 cup / 60 ml): Use a good quality honey, the flavor really shines through, especially when warmed.
- Red wine vinegar (1 tablespoon / 15 ml): This cuts the sweetness and adds a subtle tang that makes the hot honey more complex.
- Red pepper flakes (1 teaspoon, optional): Adjust based on your heat tolerance, I like a generous pinch for a noticeable kick.
- Fresh basil leaves, for garnish: The bright, peppery freshness of basil is the perfect finishing touch after all that richness.
Instructions
- Preheat and Prep:
- Set your oven to 475°F (245°C) and if you have a pizza stone, let it heat up inside for at least 20 minutes. A hot stone gives you that crispy, pizzeria-style crust that's worth the wait.
- Shape the Dough:
- On a lightly floured surface, gently stretch or roll the dough into a 12-inch circle, working from the center outward. If it keeps shrinking back, let it rest for a few minutes, it just needs to relax.
- Mix the Ricotta Base:
- In a medium bowl, stir together the ricotta, garlic powder, salt, and pepper until smooth and well combined. Taste it, this is your chance to adjust the seasoning before it goes on the pizza.
- Assemble the Pizza:
- Spread the ricotta mixture evenly over the dough, leaving about a half-inch border for the crust to puff up. Scatter the mozzarella and Parmesan on top, then sprinkle with red pepper flakes if you're using them.
- Drizzle and Bake:
- Drizzle the olive oil over the cheese, then carefully transfer the pizza to your preheated stone or a baking sheet. Bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with little brown spots.
- Make the Hot Honey:
- While the pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat. Stir occasionally for 2 to 3 minutes until warmed and smooth, the vinegar should blend right in.
- Finish and Serve:
- Let the pizza cool for a couple of minutes after pulling it from the oven, then drizzle the hot honey generously over the top and scatter fresh basil leaves. Slice it up and serve immediately while it's still warm and gooey.
Save to Pinterest There's something about the way the hot honey pools in the little craters of melted cheese that makes every slice feel like a small celebration. I've served this to picky eaters, adventurous eaters, and everyone in between, and it always gets the same reaction: wide eyes, then silence, then asking for the recipe. It's become my go-to when I want to feel like I've really cooked something special without spending hours in the kitchen.
Customizing Your Pizza
Once you've nailed the classic version, it's fun to play around with add-ons that complement the sweet heat. I've added thin slices of prosciutto before baking for a salty, crispy contrast, and it crisps up beautifully in the oven. A handful of arugula tossed on right after baking adds a peppery freshness that cuts through the richness. Roasted red peppers, caramelized onions, or even a few dollops of goat cheese can all make this pizza feel new every time you make it.
Choosing Your Honey
The type of honey you use really does change the character of this dish. I've tried it with wildflower honey for a floral sweetness, clover honey for something mild and clean, and even orange blossom honey for a citrusy note. Each one brings its own personality to the table, so if you have a favorite local honey, this is the perfect place to let it shine. Just make sure it's real honey, not the overly processed stuff, you'll taste the difference.
Storing and Reheating
Leftover pizza keeps well in the fridge for up to two days, though it rarely lasts that long in my house. I reheat slices in a hot skillet over medium heat with a lid on top to get the crust crispy again while the cheese melts. You can also pop it in a 375°F oven for about 8 minutes, but avoid the microwave, it makes the crust chewy and sad.
- Store slices in an airtight container with parchment paper between layers to prevent sticking.
- Drizzle a little extra hot honey over reheated slices to bring back that fresh-from-the-oven magic.
- If freezing, wrap individual slices tightly in plastic wrap, then foil, and reheat straight from frozen in the oven.
Save to Pinterest This pizza has a way of turning a regular Tuesday into something worth remembering. Give it a try, and don't be surprised if it becomes your new favorite way to use a ball of dough.
Questions & Answers
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly and saves time. Look for fresh dough in the refrigerated section or frozen options.
- → What type of honey works best?
Any honey variety works, but wildflower or clover honey provides a mild base that lets the spice shine. Experiment with darker honeys for deeper flavor.
- → How do I adjust the spice level?
Control the heat by adjusting red pepper flakes. Start with 1/2 teaspoon for mild heat, or omit entirely for a sweet honey drizzle without spice.
- → Can I make this ahead of time?
Pizza is best served fresh from the oven. However, you can prepare the hot honey and ricotta mixture in advance and store refrigerated for up to 2 days.
- → What can I add for extra protein?
Prosciutto, crispy bacon, or Italian sausage complement the sweet-spicy flavors beautifully. Add before baking for best results.
- → Do I need a pizza stone?
A pizza stone helps achieve a crispier crust but isn't essential. A regular baking sheet works well, especially when preheated in the oven.