Hot Honey Ricotta Pizza

My kitchen smelled like a pizzeria and a bakery collided the night I drizzled honey over cheese for the first time. I was skeptical—honey on pizza sounded like something a food magazine invented to go viral. But one bite changed everything: the creamy ricotta, the sharp bite of red pepper, the way that sweetness played off bubbling mozzarella. I stood at the counter eating slice after slice, texting my sister in all caps.

I made this for a small dinner party where half the guests claimed they didnt like ricotta. By the end of the night, they were fighting over the last slice. Someone asked if I went to culinary school. I laughed and admitted I once burned toast three days in a row. This pizza is forgiving like that—it makes you look like you know what youre doing even when youre winging it.

Ingredients

• Pizza dough: Store-bought works beautifully here, but if you have homemade dough resting in the fridge, even better—let it come to room temperature for easier stretching.
• Cornmeal: This isnt just for show; it keeps the dough from sticking and adds a subtle crunch to the bottom crust that reminds me of old-school pizzerias.
• Olive oil: A good drizzle before baking helps the cheese brown and adds richness without making the pizza greasy.
• Ricotta cheese: Use whole milk ricotta if you can find it—the creaminess is worth it, and it spreads like a dream across the dough.
• Mozzarella cheese: Shred it yourself from a block for the best melt and flavor; pre-shredded works in a pinch but can taste a little waxy.
• Parmesan cheese: Freshly grated Parmesan brings a salty, nutty depth that balances the sweetness of the honey.
• Garlic powder: It blends into the ricotta seamlessly and gives a mellow garlic flavor without the bite of raw cloves.
• Honey: Any honey works, but I love wildflower or clover for a gentle floral note that doesnt overpower.
• Red wine vinegar: This cuts the sweetness of the honey and adds a tangy edge that makes the drizzle addictive.
• Red pepper flakes: Start with less if youre heat-sensitive; you can always add more at the table.
• Fresh basil: Tear it with your hands right before serving so it releases that bright, peppery aroma.

Instructions

Get the oven roaring hot:

Preheat to 475°F and slide a pizza stone inside if you have one. The high heat and hot stone give you a crisp, chewy crust with those perfect charred bubbles.

Shape the dough:

On a floured surface, stretch or roll the dough into a 12-inch circle, working from the center outward. Dust your baking sheet or peel with cornmeal so the dough slides off easily.

Mix the ricotta base:

In a medium bowl, stir together ricotta, garlic powder, salt, and pepper until smooth and creamy. Taste it—this is your chance to adjust the seasoning before it hits the heat.

Spread the ricotta:

Use a spoon or offset spatula to spread the ricotta evenly over the dough, leaving about half an inch of bare crust around the edge. Dont worry about perfection; rustic looks delicious here.

Layer the cheeses:

Sprinkle mozzarella and Parmesan over the ricotta, then scatter red pepper flakes if youre using them. Drizzle olive oil across the top in a slow spiral.

Bake until golden:

Transfer the pizza to your preheated stone or baking sheet and bake for 12 to 15 minutes. Watch for the crust to turn golden brown and the cheese to bubble and blister in spots.

Make the hot honey:

While the pizza bakes, warm honey and red wine vinegar in a small saucepan over low heat, stirring occasionally. It should be fluid and fragrant, not boiling.

Finish and serve:

Let the pizza rest for 2 to 3 minutes after pulling it from the oven, then drizzle the hot honey generously across the top. Tear fresh basil over everything, slice, and dig in.

Save

The night I served this to my neighbors, one of them said it tasted like the kind of pizza youd remember years later. She was right. We sat on the porch with paper plates, the honey still warm and glossy, and nobody said much because we were all too busy eating. That quiet, satisfied chewing is the best compliment a cook can get.

Choosing Your Dough

Store-bought dough from the grocery store bakery section or freezer aisle is reliable and saves time on busy nights. If youre feeling ambitious, homemade dough adds a personal touch and lets you control the thickness and chewiness. Either way, let the dough come to room temperature before stretching—it makes shaping so much easier and prevents tearing. Cold dough fights back and shrinks in the oven, so patience here pays off.

Making It Your Own

Ive added crispy prosciutto before baking and it brought a salty, savory contrast that made the honey pop even more. A handful of arugula tossed on after baking adds peppery freshness and makes the pizza feel lighter. Roasted red peppers or caramelized onions work beautifully too, adding sweetness and depth without competing with the honey. If youre feeding someone gluten-free, swap in a gluten-free crust and keep everything else the same.

Serving and Storing

This pizza is best eaten hot, right after you drizzle the honey and scatter the basil. Leftovers can be stored in an airtight container in the fridge for up to two days, but the crust softens and the honey crystallizes a bit. Reheat slices in a hot oven or skillet to crisp them back up—microwaving turns them soggy. If youre making this for a crowd, double the recipe and bake two pizzas back to back.

• Serve with a simple green salad dressed in lemon and olive oil to balance the richness.
• Pair with a crisp white wine or a light beer that wont overpower the delicate sweetness.
• Keep extra hot honey on hand for drizzling at the table—some people cant get enough.

Save

This pizza has become my go-to when I want to feel like Im treating myself without spending hours in the kitchen. The smell alone makes the whole house feel warm and alive.

Recipe FAQs

→ What makes hot honey pizza special?

The combination of warm spicy honey drizzled over creamy ricotta and melted mozzarella creates an irresistible sweet-heat contrast. The honey's viscosity helps it cling to the cheese while the red wine vinegar adds brightness that cuts through richness.

→ Can I make the honey less spicy?

Absolutely. Reduce or omit the red pepper flakes entirely. You can also use mild chili flakes or add a pinch of cinnamon for warmth without heat. The honey-vinegar combination remains delicious even without the spice element.

→ What type of dough works best?

Any standard pizza dough works beautifully. Store-bought fresh dough offers convenience, while homemade allows you to control thickness and texture. The cornmeal dusting prevents sticking and adds subtle crunch to the bottom crust.

→ Why add red wine vinegar to the honey?

The vinegar balances the honey's sweetness with acidity, creating a more complex flavor profile. It also helps thin the honey slightly for easier drizzling and adds a subtle tang that complements the rich cheeses.

→ Can I prepare components ahead?

Mix the ricotta filling and prepare the hot honey up to a day in advance. Store ricotta mixture refrigerated and honey at room temperature. The honey may need gentle reheating before drizzling to achieve optimal consistency.