Hot Honey Ricotta Pizza

The oven was hotter than I meant it to be, and I had this bowl of leftover ricotta sitting in the fridge with no clear plan. I was craving pizza but wanted something different from the usual tomato sauce routine. I dolloped the ricotta straight onto the dough, added whatever cheese I had, and while it baked, I remembered a jar of honey in the pantry and thought, why not make it interesting? That first drizzle of warm honey spiked with vinegar and pepper flakes changed everything.

I made this for friends on a Friday night when everyone was too tired to go out. We sat around the kitchen island, tearing into slices while the honey was still warm and the basil smelled like summer. Someone said it tasted like a fancy restaurant, and I didnt have the heart to admit Id thrown it together in under an hour. It became our go-to pizza after that, the one we made whenever we needed something comforting but a little bit exciting.

Ingredients

• Pizza dough (store-bought or homemade, about 12 oz / 340 g): I usually grab store-bought dough from the bakery section because it saves time, but homemade works beautifully if you have it on hand or feel like kneading.
• Cornmeal, for dusting (optional): This keeps the dough from sticking and adds a subtle crunch to the bottom crust, though you can skip it if you dont have any.
• Olive oil (2 tablespoons): A good drizzle before baking helps the cheese brown and adds richness to every bite.
• Ricotta cheese (1 cup / 240 g): The creamy base that makes this pizza feel indulgent, I learned to season it well or it can taste flat.
• Mozzarella cheese, shredded (1 cup / 115 g): This is what gives you those beautiful melty, bubbly patches of golden cheese on top.
• Parmesan cheese, grated (1/2 cup / 50 g): Adds a salty, nutty depth that balances the sweetness of the honey.
• Garlic powder (1 teaspoon): I mix this right into the ricotta for a gentle garlic flavor without the bite of raw cloves.
• Salt and pepper, to taste: Essential for bringing out the flavor in the ricotta layer, dont skip this step.
• Honey (1/4 cup / 60 ml): The star of the show, warmed and drizzled over the finished pizza for that sweet heat everyone loves.
• Red wine vinegar (1 tablespoon / 15 ml): This cuts the sweetness of the honey and adds a tangy brightness that makes the whole thing sing.
• Red pepper flakes (1 teaspoon, optional): Adjust to your heat preference, I like a generous pinch but you can go lighter if youre cautious.
• Fresh basil leaves, for garnish: The final touch that adds color and a burst of fresh herbal flavor right before you slice in.

Instructions

Get the oven blazing hot:

Preheat your oven to 475°F (245°C) and if you have a pizza stone, slide it in now so it gets scorching hot. A hot oven is the secret to a crispy, golden crust that still stays fluffy inside.

Shape your dough:

On a lightly floured surface, stretch or roll the dough into a 12-inch circle, letting it rest if it springs back. Dust your baking sheet or pizza peel with cornmeal if youre using it, which makes sliding the pizza around much easier.

Mix the ricotta base:

In a medium bowl, stir together the ricotta, garlic powder, salt, and pepper until smooth and well seasoned. Taste it, this is your chance to adjust before it goes on the dough.

Spread the ricotta:

Spread the ricotta mixture evenly over the dough, leaving about a half-inch border around the edge for the crust. Dont worry if its not perfectly smooth, a little texture is fine.

Add the cheese and oil:

Scatter the shredded mozzarella and grated Parmesan over the ricotta, then sprinkle with red pepper flakes if you like heat. Drizzle the olive oil evenly over the top, it helps everything brown beautifully.

Bake until bubbly and golden:

Transfer the pizza to your preheated stone or baking sheet and bake for 12 to 15 minutes, watching for a golden crust and bubbling, lightly browned cheese. The edges should puff up and look almost blistered.

Make the hot honey:

While the pizza bakes, combine the honey and red wine vinegar in a small saucepan over low heat, stirring occasionally until warm and blended, about 2 to 3 minutes. Keep it on low so it doesnt bubble over.

Finish and serve:

Let the pizza cool for a couple of minutes after you pull it out, then drizzle the hot honey generously over the top and scatter fresh basil leaves. Slice it up and serve while its still warm and the honey is glossy.

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One evening I made this for my sister, who claimed she didnt like ricotta on pizza. She ate three slices and said the honey changed her mind about everything. Now she requests it every time she visits, and I never tell her how easy it actually is. Its become one of those recipes that feels like a small celebration, even on a regular Tuesday.

Make It Your Own

I love adding thin slices of prosciutto or crispy bacon before baking for a smokier, savory touch that plays beautifully with the sweet honey. Sometimes I toss on a handful of arugula or roasted vegetables right after it comes out of the oven for extra color and freshness. You can also experiment with different honey varieties, like wildflower or chestnut, each one gives the pizza a slightly different personality.

Timing and Texture

The key to a great crust is a screaming hot oven and not overloading the dough with toppings, which can make it soggy. I learned to spread the ricotta in a thin, even layer and not go too heavy on the mozzarella, it bakes up crispier that way. If your dough is cold from the fridge, let it sit at room temperature for about 15 minutes before stretching, it makes shaping so much easier.

Serving and Storing

This pizza is best enjoyed fresh and hot, right after that honey drizzle, but leftovers reheat surprisingly well in a hot skillet to crisp up the bottom. I usually serve it with a simple green salad dressed in lemon and olive oil to balance the richness. If youre making it for a crowd, double the recipe and bake two pizzas at once, they disappear fast.

• Store leftover slices in an airtight container in the fridge for up to two days.
• Reheat in a skillet over medium heat for a few minutes to bring back the crispy crust.
• The hot honey keeps in a jar at room temperature for weeks and is amazing on almost everything.

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This pizza has become my answer to the question of what to make when I want something cozy but exciting, familiar but just different enough to feel new. I hope it becomes that for you too.

Recipe FAQs

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Store it in the refrigerator wrapped tightly in plastic wrap. Let it come to room temperature for about 30 minutes before stretching and topping.

→ How spicy is the hot honey topping?

The heat level is adjustable. One teaspoon of red pepper flakes provides a gentle warmth that balances the honey's sweetness. Increase to two teaspoons for more kick or omit entirely for a milder version.

→ Can I use a pizza stone without one?

A baking sheet works perfectly fine. Preheat it in the oven for 10 minutes before adding your pizza to help achieve a crispier bottom crust. A pizza stone simply creates an extra-crispy exterior.

→ What other toppings work well with this combination?

Thinly sliced prosciutto, crispy bacon bits, or arugula added after baking complement the sweet-heat profile beautifully. Roasted vegetables like red peppers or eggplant also work wonderfully.

→ Can I prepare the hot honey in advance?

Absolutely. Make the hot honey mixture up to a week ahead and store in an airtight container at room temperature. Gently reheat before drizzling for the best consistency.

→ Is this suitable for vegetarians?

Yes, this is completely vegetarian. Avoid adding prosciutto or bacon if you want to keep it meat-free. The combination of cheeses and hot honey provides plenty of satisfying flavor.