Save to Pinterest My kitchen smelled like a bakery collided with a beehive the night I decided to drizzle honey on pizza for the first time. I was skeptical, honestly—sweetness on something so savory felt risky. But one bite of that golden, spicy drizzle mingling with creamy ricotta made me wonder why I'd waited so long. The crust crackled, the cheese stretched, and the heat from the honey lingered just long enough to make me reach for another slice. It's been my Friday night go-to ever since.
I made this for my best friend's birthday last spring, and she declared it better than any pizza we'd ever ordered. We sat on the porch with the windows open, tearing into slices still warm from the oven. She kept going back for the basil—said it cut through the richness in a way that felt almost cleansing. That night, we polished off the whole thing and talked until the stars came out. Now she asks for it every time she visits.
Ingredients
- Pizza dough: Whether you buy it or make it, let it come to room temperature for at least 30 minutes so it stretches without snapping back.
- Cornmeal: This isn't essential, but it gives the bottom a subtle crunch and helps the dough slide off the peel like magic.
- Olive oil: A good drizzle before baking adds richness and helps the crust turn golden and crisp.
- Ricotta cheese: Use whole milk ricotta for the creamiest, most luscious base—low fat versions can taste chalky.
- Mozzarella cheese: Freshly shredded melts better than pre-shredded, which often contains anti-caking agents that affect texture.
- Parmesan cheese: Grate it yourself for a sharper, nuttier flavor that really stands out against the sweetness.
- Garlic powder: It blends seamlessly into the ricotta without the harshness raw garlic can bring.
- Honey: Choose a floral honey like wildflower or clover for a delicate sweetness, or go bold with buckwheat.
- Red wine vinegar: This brightens the honey and keeps it from tasting cloying or one-dimensional.
- Red pepper flakes: Start with less if you're heat-sensitive—you can always add more at the table.
- Fresh basil leaves: Tear them by hand right before serving to release their aromatic oils.
Instructions
- Get the oven blazing hot:
- Preheat your oven to 475°F and let that pizza stone heat up for at least 20 minutes if you have one. A screaming hot oven is the secret to a crispy, bubbly crust that doesn't turn soggy.
- Shape the dough:
- On a floured surface, gently stretch or roll the dough into a 12-inch circle, working from the center outward. If it fights back, let it rest for 5 minutes and try again.
- Mix the ricotta base:
- In a medium bowl, stir together the ricotta, garlic powder, a pinch of salt, and a few grinds of black pepper. Taste it—it should be creamy, savory, and just a little punchy.
- Spread the ricotta:
- Use the back of a spoon to spread the ricotta mixture evenly over the dough, leaving a half-inch border for the crust to puff up. Don't skimp—this is the heart of the pizza.
- Layer on the cheese:
- Sprinkle the shredded mozzarella and grated Parmesan over the ricotta, then add red pepper flakes if you want a little extra kick. Drizzle olive oil over everything in a slow, zigzag motion.
- Bake until golden:
- Slide the pizza onto your preheated stone or baking sheet and bake for 12 to 15 minutes, until the edges are deeply golden and the cheese is bubbling wildly. Keep an eye on it—ovens vary.
- Make the hot honey:
- While the pizza bakes, warm the honey and red wine vinegar in a small saucepan over low heat, stirring occasionally. It should smell sweet and tangy after 2 to 3 minutes.
- Cool and finish:
- Let the pizza rest for 2 to 3 minutes after pulling it from the oven—this keeps the cheese from sliding off when you slice. Drizzle the hot honey generously, then scatter fresh basil leaves on top.
- Slice and serve:
- Use a sharp pizza cutter or a heavy knife to cut clean slices. Serve immediately while the crust is still crackling.
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Save to Pinterest One rainy Saturday, I made this for my nephew who swore he hated anything with ricotta. He inhaled two slices before asking what that creamy stuff was. When I told him, he shrugged and said maybe ricotta wasn't so bad after all. Watching him reach for a third slice while the rain drummed on the roof felt like a small victory. Sometimes all it takes is a little honey and a lot of heat to change someone's mind.
Choosing Your Dough
Store-bought dough from the refrigerated section works perfectly and saves time, but if you have 10 extra minutes, homemade dough gives you control over thickness and texture. I've used both and honestly can't tell much difference once the toppings go on. Just make sure it's at room temperature before you start stretching—it'll cooperate much better. If it keeps snapping back, cover it with a towel and walk away for five minutes.
Getting the Crust Right
A crispy bottom is everything, and that means heat from below. If you don't have a pizza stone, flip a baking sheet upside down and preheat it in the oven—it works almost as well. Cornmeal on the peel or pan acts like little ball bearings, letting the dough slide off smoothly. I learned this after watching a pizza stick stubbornly to parchment paper and tear apart. Never again.
Variations and Add-Ons
This pizza is a blank canvas for whatever you're craving. I've added crispy prosciutto before baking for a salty, savory contrast that plays beautifully with the honey. Arugula tossed on after baking brings a peppery freshness that cuts through the richness. Roasted red peppers, caramelized onions, or even a handful of cherry tomatoes all work without overwhelming the base.
- Try Mike's Hot Honey if you want to skip the homemade step—it's perfectly balanced.
- Swap in goat cheese for half the ricotta if you like tangier, more complex flavors.
- A drizzle of balsamic glaze alongside the honey adds another layer of sweet-tart intrigue.
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Save to Pinterest This pizza has become the thing I make when I want to impress without stressing. The sweet heat, the creamy cheese, the crispy crust—it all just works, every single time.
Recipe FAQs
- → What makes hot honey ricotta pizza special?
The combination of creamy ricotta base, melted cheeses, and warm spicy honey drizzle creates an irresistible sweet-heat flavor profile. The honey's natural sweetness balances perfectly with red pepper flakes, while fresh basil adds bright herbal notes to cut through the richness.
- → Can I make the hot honey ahead of time?
Yes! Prepare the hot honey mixture up to a week in advance and store it in an airtight container at room temperature. Gently reheat before drizzling to achieve that perfect warm, pourable consistency.
- → What type of dough works best?
Store-bought fresh or frozen dough works beautifully, as does homemade pizza dough. Look for a high-hydration dough for that thick, fluffy texture. Gluten-free alternatives also work well if you need to accommodate dietary restrictions.
- → How spicy is the hot honey topping?
With one teaspoon of red pepper flakes, the heat level is mild to medium. Adjust the amount to your preference—reduce for gentle warmth or increase for a spicier kick. You can always serve extra pepper flakes on the side.
- → Can I add other toppings?
Absolutely! Thin slices of prosciutto or crispy bacon add savory depth. Arugula or roasted vegetables like bell peppers and onions work wonderfully. Just add protein before baking and delicate greens after.
- → What's the best way to reheat leftovers?
Reheat slices in a 375°F oven for 5-7 minutes to restore the crispy crust. Avoid microwaving, which makes the crust soggy. The hot honey is best added fresh when serving, though it's fine if already on the pizza.