Hot Honey Ricotta Pizza

My neighbor brought over a drizzle bottle of hot honey last spring, insisting I try it on pizza. I was skeptical—honey on cheese?—but one bite of that golden, spicy sweetness mingling with creamy ricotta made me a believer. Now I keep a jar in my pantry at all times. This pizza has become my Friday night ritual, the kind of meal that feels indulgent but comes together faster than takeout.

The first time I made this for friends, I worried the honey would be too weird. But when I pulled the pizza from the oven and drizzled that glossy amber ribbon across the top, everyone went quiet. Then came the first bite, and the room erupted in happy chaos. One friend declared it the best thing I'd ever cooked, which I'm pretty sure was the honey talking, but I'll take it.

Ingredients

• Pizza dough (1, about 12 oz): Store-bought works perfectly here, just let it sit at room temperature for 20 minutes so it stretches without snapping back.
• Cornmeal (for dusting, optional): This keeps the dough from sticking and adds a subtle crunch to the bottom crust.
• Olive oil (2 tablespoons): Drizzling it over the cheese before baking creates golden, crispy pockets that taste like little flavor bombs.
• Ricotta cheese (1 cup): Use whole milk ricotta for the creamiest, richest base that melts into every bite.
• Mozzarella cheese, shredded (1 cup): The star of the bubbling, stretchy cheese pull—don't skip the fresh shred, pre-shredded doesn't melt the same.
• Parmesan cheese, grated (1/2 cup): Adds a nutty, salty depth that makes the whole pizza taste more complex.
• Garlic powder (1 teaspoon): A little goes a long way in the ricotta, giving it a savory backbone without overpowering the sweetness.
• Salt and pepper (to taste): Season the ricotta generously, it needs a bold hand to stand up to all that honey.
• Honey (1/4 cup): Use a floral or wildflower honey for the best balance of sweetness and warmth.
• Red wine vinegar (1 tablespoon): This cuts the honey's sweetness and adds a tangy brightness that makes the flavor sing.
• Red pepper flakes (1 teaspoon, optional): Adjust to your heat tolerance, but a little kick makes the honey come alive.
• Fresh basil leaves (for garnish): Tear them just before scattering so they release their perfume and stay vibrant green.

Instructions

Heat the oven:

Preheat to 475°F and slide a pizza stone onto the middle rack if you have one. The stone absorbs heat and gives you that pizzeria-style crispy bottom.

Shape the dough:

On a floured surface, stretch or roll the dough into a 12-inch circle, working from the center outward. Dust your peel or baking sheet with cornmeal so it 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—you want it well-seasoned before it hits the dough.

Spread the ricotta:

Spoon the ricotta mixture onto the dough, spreading it evenly and leaving a half-inch border for the crust to puff. Use the back of a spoon for an even layer.

Add the cheeses:

Scatter mozzarella and Parmesan over the ricotta, then sprinkle red pepper flakes if you like heat. Drizzle olive oil over everything in a slow zigzag.

Bake the pizza:

Transfer to the stone or baking sheet and bake 12 to 15 minutes, until the crust is golden and the cheese bubbles and browns in spots. The edges should look crispy and blistered.

Make the hot honey:

While the pizza bakes, warm honey and red wine vinegar in a small saucepan over low heat, stirring until blended. It should be pourable but not boiling.

Finish and serve:

Let the pizza cool for 2 to 3 minutes, then drizzle hot honey generously over the top and scatter fresh basil. Slice and serve while it's still steaming.

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One winter evening, I made this pizza for my sister after a rough week. She sat at my kitchen counter, quiet and tired, until I slid a slice in front of her. She took a bite, closed her eyes, and said it tasted like a hug. I think about that every time I make it now, how something this simple can lift a mood or turn a night around.

Choosing Your Dough

Store-bought dough is my go-to on busy nights—it's reliable and saves time. But if you have homemade dough in the freezer, this is the perfect place to use it. Just make sure it's room temperature before you start stretching, or it'll fight you every step of the way. I've also used naan bread in a pinch, and while it's thinner, it still delivers that crispy, cheesy magic.

Getting the Crust Just Right

The secret to a crispy bottom is a screaming hot oven and a preheated surface. If you don't have a pizza stone, flip a baking sheet upside down and preheat it instead. I learned this trick after too many soggy-bottomed pizzas, and it completely changed the game. Also, resist the urge to overload the toppings—less is more when you want the crust to stay crisp.

Customizing Your Pizza

This recipe is forgiving and loves improvisation. I've added caramelized onions, roasted red peppers, and even thin slices of pear when I'm feeling fancy. Arugula tossed on top right after baking adds a peppery freshness that cuts through the richness. And if you want to make it heartier, crispy bacon or prosciutto scattered before baking turns it into a full meal.

• Try smoked mozzarella for a deeper, more complex flavor.
• Swap basil for fresh thyme or oregano if that's what you have on hand.
• Drizzle a little balsamic glaze alongside the hot honey for extra tang.

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This pizza has become more than a recipe for me—it's a conversation starter, a comfort, and proof that the best meals don't have to be complicated. I hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ What makes hot honey special on this pizza?

Warm honey infused with red wine vinegar and red pepper flakes creates an irresistible sweet-heat contrast that perfectly balances the creamy ricotta and rich melted cheeses.

→ Can I adjust the spice level?

Absolutely. Reduce or omit the red pepper flakes for a milder version, or increase them for extra heat. The honey naturally tempers the spice for a balanced finish.

→ What's the best way to achieve a crispy crust?

Preheat your oven to 475°F with a pizza stone inside if you have one. The high heat and hot stone help create that perfectly golden, crispy exterior while keeping the inside fluffy.

→ Can I make this ahead of time?

You can prepare the ricotta mixture and hot honey up to a day in advance. Store them separately in the refrigerator. The honey may need gentle reheating before drizzling.

→ What other toppings work well with this combination?

Thinly sliced prosciutto or crispy bacon adds a savory contrast. Fresh arugula after baking provides peppery notes, while roasted vegetables like bell peppers or zucchini add sweetness and texture.

→ Is this suitable for vegetarians?

Yes, this is completely vegetarian as written. Just skip any optional meat additions like prosciutto or bacon to keep it meat-free.