Hot Honey Ricotta Pizza

The kitchen smelled like garlic and butter when my neighbor knocked, balancing a jar of homemade hot honey she'd been tweaking for weeks. She handed it over with a grin and said, Try this on pizza with ricotta—trust me. I had dough rising on the counter and nothing to lose, so I dolloped creamy ricotta across the stretched round, piled on mozzarella, and slid it into a screaming-hot oven. When I drizzled her honey over the blistered crust, the sweet heat made my eyes widen—it was like tasting something familiar and completely new at the same time.

I made this for a small dinner party last spring, and everyone went quiet after the first bite. One friend, who usually talks nonstop, just pointed at her slice and nodded with her mouth full. By the time I brought out the second pizza, they were already arguing over who got the last piece with the most honey pooled in the crust.

Ingredients

• Pizza dough (store-bought or homemade, about 12 oz / 340 g): I've used both store-bought and homemade dough, and honestly, a good quality store-bought version works beautifully when you're short on time—just let it come to room temperature so it stretches without tearing.
• Cornmeal, for dusting (optional): Cornmeal on the baking sheet gives the bottom a subtle crunch and prevents sticking, though parchment paper works in a pinch.
• Olive oil (2 tablespoons): Drizzling olive oil over the cheese before baking helps everything turn golden and adds a rich, savory note that balances the sweetness of the honey.
• Ricotta cheese (1 cup / 240 g): Use whole milk ricotta if you can find it—the creaminess spreads more evenly and tastes noticeably richer than part-skim versions.
• Mozzarella cheese, shredded (1 cup / 115 g): Freshly shredded mozzarella melts better and doesn't clump like pre-shredded bags, which often contain anti-caking agents.
• Parmesan cheese, grated (1/2 cup / 50 g): The salty, nutty kick from Parmesan deepens the flavor and adds little crispy bits that everyone fights over.
• Garlic powder (1 teaspoon): I mix this into the ricotta for an even, mellow garlic flavor without the risk of burning fresh garlic in the oven.
• Salt and pepper, to taste: Season the ricotta mixture generously—cheese needs more salt than you think to really sing.
• Honey (1/4 cup / 60 ml): Any honey works, but I love using wildflower or clover honey for a floral sweetness that complements the heat.
• Red wine vinegar (1 tablespoon / 15 ml): The vinegar cuts through the honey's sweetness and gives the drizzle a tangy complexity that keeps each bite interesting.
• Red pepper flakes (1 teaspoon, optional): Start with less if you're heat-sensitive—you can always add more, but you can't take it back once it's baked in.
• Fresh basil leaves, for garnish: Tear the basil just before scattering it on top so it releases its aromatic oils and stays bright green.

Instructions

Heat the oven:

Preheat your oven to 475°F (245°C) and place a pizza stone inside if you have one—it takes a good 20 minutes to heat through, which gives you time to prep everything else. If you don't have a stone, a heavy baking sheet flipped upside down works surprisingly well.

Shape the dough:

On a lightly floured surface, stretch or roll the dough into a 12-inch circle, working from the center outward and letting it rest if it springs back too much. Dust your baking sheet or pizza peel with cornmeal so the dough slides off easily when it's time to bake.

Mix the ricotta:

In a medium bowl, stir together ricotta, garlic powder, salt, and pepper until smooth and creamy. Taste it and adjust the seasoning—it should be flavorful on its own since it's the base layer.

Spread the ricotta:

Spoon the ricotta mixture onto the dough and spread it evenly with the back of a spoon, leaving a half-inch border for the crust to puff up. Don't worry if it looks a little messy—it'll smooth out as it bakes.

Add the cheese:

Scatter shredded mozzarella and grated Parmesan over the ricotta, then sprinkle red pepper flakes if you want a little heat baked right in. I like to add them now so the heat mellows slightly in the oven.

Drizzle with olive oil:

Pour olive oil evenly over the cheese in a slow, thin stream—it'll pool in little spots and help everything turn golden and bubbly.

Bake the pizza:

Slide the pizza onto the hot stone or baking sheet and bake for 12 to 15 minutes, watching for a golden, blistered crust and bubbling cheese. The smell will tell you when it's close—wait for that toasty, caramelized aroma.

Make the hot honey:

While the pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat, stirring occasionally until warmed and blended—about 2 to 3 minutes. Keep the heat low so the honey doesn't scorch.

Cool briefly:

Remove the pizza from the oven and let it rest for 2 to 3 minutes so the cheese sets slightly and you don't burn your mouth on molten mozzarella.

Drizzle and garnish:

Generously drizzle the warm hot honey over the pizza in zigzag patterns, then scatter torn basil leaves on top. The basil will wilt slightly from the residual heat and release its fragrance.

Slice and serve:

Use a sharp pizza cutter or chef's knife to slice into wedges and serve immediately while the crust is still crisp and the honey is warm.

Pinterest

One evening, I made this pizza for my brother, who's skeptical of anything remotely trendy. He picked up a slice, eyed the honey with suspicion, took a bite, and then quietly ate three more pieces without saying a word. Later, he texted me asking for the recipe—that's when I knew it was a keeper.

How to Store and Reheat Leftovers

Leftover slices keep in an airtight container in the fridge for up to two days, though the crust softens a bit as it sits. Reheat in a hot oven or toaster oven at 400°F for about 5 minutes to crisp up the bottom—microwaving makes it soggy and sad. I sometimes drizzle a little extra honey on reheated slices to bring back that fresh-from-the-oven magic.

Ways to Make It Your Own

For a smokier, savory twist, add thin slices of prosciutto or crumbled crispy bacon before baking—the salty pork plays beautifully against the sweet honey. You can also pile on fresh arugula or roasted vegetables like cherry tomatoes and bell peppers after baking for extra color and freshness. I've tried different honeys too—buckwheat honey adds an earthy depth, while orange blossom honey keeps things bright and floral.

Serving Suggestions and Pairings

This pizza shines as the main event for a casual dinner, but it also works beautifully cut into smaller squares for an appetizer at parties. I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut through the richness, and a crisp white wine like Pinot Grigio or a light, fruity red like Chianti. If you're feeding a crowd, double the recipe and bake two pizzas back to back so everyone gets a hot slice.

• Pair with a crisp green salad to balance the richness.
• Serve with a cold beer or sparkling water with lemon.
• Cut into small squares for a party appetizer that disappears fast.

Pinterest

Every time I pull this pizza out of the oven, the kitchen fills with that sweet-spicy aroma, and I remember why simple combinations can be the most exciting. I hope it becomes one of those recipes you make on repeat, tweaking and perfecting until it feels like your own.

Recipe FAQs

→ Can I make the hot honey ahead of time?

Absolutely. Prepare the honey mixture up to a week in advance and store it in an airtight container at room temperature. Gently reheat before drizzling for the perfect consistency.

→ What if I don't have a pizza stone?

A regular baking sheet works perfectly fine. Preheat it in the oven for extra crispy results, or simply bake at the recommended temperature. The dough will still crisp up beautifully.

→ Can I adjust the spice level?

Certainly. Start with less red pepper flakes and add more to the honey mixture as desired. You can also omit them entirely for a simple honey drizzle, or increase for more heat.

→ Is this suitable for vegetarians?

Yes, this version is completely vegetarian. Just ensure your mozzarella and Parmesan are made with vegetarian rennet. The dough, honey, and all other ingredients are naturally vegetarian-friendly.

→ Can I use different cheeses?

The ricotta is essential for the creamy base, but you can experiment with the topping cheese. Fontina, provolone, or gouda would work well in place of mozzarella for different flavor profiles.

→ How do I store leftovers?

Store slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. The microwave will make the crust soggy.