Save My neighbor knocked on my door one Saturday with a jar of homemade hot honey and said, Try this on pizza. I was skeptical until I drizzled it over ricotta and watched the golden swirl melt into creamy cheese. The combination of sweet heat against cool, tangy ricotta was a revelation. Now, I keep a jar of hot honey in my pantry at all times. It turned pizza night into something worth planning around.
I made this for a group of friends during a game night, and the room went quiet the moment they took their first bites. Someone said it tasted like a secret menu item from a fancy pizzeria. The contrast between the fluffy, golden crust and the creamy, spicy topping made it feel special. Everyone wanted the recipe before they left. It became my signature dish without me even trying.
Ingredients
- Pizza dough (store-bought or homemade, about 12 oz / 340 g): I usually buy pre-made dough from the bakery section to save time, but homemade dough gives you a chewier, airier crust if you have an extra 30 minutes.
- Cornmeal, for dusting (optional): This keeps the dough from sticking and adds a subtle crunch to the bottom of the crust that I love.
- 2 tablespoons olive oil: Brushing oil on top before baking gives the cheese a beautiful golden color and keeps the edges from drying out.
- 1 cup ricotta cheese (240 g): Use whole milk ricotta for the creamiest texture, it spreads like a dream and mellows out the heat from the honey.
- 1 cup mozzarella cheese, shredded (115 g): Freshly shredded melts better than pre-shredded and creates those perfect cheese pulls everyone loves.
- 1/2 cup Parmesan cheese, grated (50 g): This adds a sharp, nutty depth that balances the sweetness of the honey beautifully.
- 1 teaspoon garlic powder: I mix this into the ricotta to give it a savory backbone without overpowering the delicate flavor.
- Salt and pepper, to taste: Just a pinch of each in the ricotta mixture makes all the other flavors pop.
- 1/4 cup honey (60 ml): I prefer a mild wildflower honey, but any variety works as long as it is smooth and pourable.
- 1 tablespoon red wine vinegar (15 ml): This cuts through the sweetness and adds a subtle tang that makes the honey feel more complex.
- 1 teaspoon red pepper flakes (optional, adjust to heat preference): Start with less if you are unsure, you can always add more heat but you cannot take it away.
- Fresh basil leaves, for garnish: Tear these by hand right before serving so they release their fragrance and stay vibrant green.
Instructions
- Preheat and Prep:
- Set your oven to 475°F (245°C) and let it heat fully, this high temperature is key to getting a crispy, golden crust. If you have a pizza stone, place it in the oven now so it gets screaming hot.
- Shape the Dough:
- On a lightly floured surface, gently stretch or roll the dough into a 12-inch circle, working from the center outward. Dust your baking sheet or pizza peel with cornmeal to help the pizza slide off easily.
- Mix the Ricotta Base:
- In a medium bowl, stir together ricotta, garlic powder, salt, and pepper until smooth and creamy. Taste it and adjust the seasoning, this is your flavor foundation.
- Spread the Ricotta:
- Spread the ricotta mixture evenly over the dough, leaving a half-inch border for the crust to puff up. Use the back of a spoon to create gentle swirls.
- Add the Cheese:
- Scatter the shredded mozzarella and grated Parmesan over the ricotta, then sprinkle with red pepper flakes if you want a little extra kick. Drizzle olive oil evenly over everything.
- Bake the Pizza:
- Transfer the pizza to the preheated stone or baking sheet and bake for 12 to 15 minutes, until the crust is deeply golden and the cheese is bubbling. Watch the edges, they brown fast.
- Make the Hot Honey:
- While the pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat. Stir occasionally until warmed and blended, about 2 to 3 minutes.
- Finish and Serve:
- Let the pizza cool for 2 to 3 minutes, then drizzle the hot honey generously over the top and scatter fresh basil leaves. Slice and serve immediately while the crust is still crisp.
Save The first time I served this, my brother-in-law, who claims he only likes pepperoni pizza, ate three slices and asked if I could make it for his birthday. Watching someone discover a new favorite is one of the best feelings in the kitchen. It reminded me that food is not just about feeding people, it is about surprising them. That night, this pizza became more than dinner, it became a conversation starter.
Choosing Your Dough
Store-bought dough is a total time-saver and works beautifully for this recipe, especially if you grab it from a local pizzeria or bakery. If you want to make your own, a simple no-knead dough with just flour, yeast, salt, and water will give you a chewier, airier crust with minimal effort. I have found that letting store-bought dough sit at room temperature for 30 minutes before stretching makes it much easier to work with. Cold dough snaps back and fights you, but room-temperature dough stretches like a dream. Whatever you choose, do not stress about perfection, a rustic, uneven shape adds charm.
Customizing the Heat
The beauty of hot honey is that you control the spice level completely. If you are cooking for kids or anyone sensitive to heat, skip the red pepper flakes in the honey and just use a drizzle of plain honey with a tiny pinch of flakes on individual slices. I have also swapped red pepper flakes for a dash of cayenne or a spoonful of chili crisp for a different kind of heat. Taste the hot honey before drizzling and adjust to your preference. The vinegar keeps it from being cloying, so do not leave that out even if you reduce the spice.
Serving and Storage
This pizza is best enjoyed fresh out of the oven while the crust is still crisp and the cheese is gooey. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat slices in a hot skillet over medium heat to bring back the crispy bottom, microwaving will make the crust chewy. You can also freeze baked slices wrapped tightly in foil and reheat them directly from frozen in a 375°F oven for about 10 minutes.
- Add arugula or a handful of fresh spinach right after baking for a peppery, fresh contrast.
- Try crumbled goat cheese or burrata instead of ricotta for a tangier, creamier twist.
- Drizzle a little balsamic glaze alongside the hot honey for an extra layer of sweet acidity.
Save This pizza has become my go-to whenever I want to impress without stressing. The sweet heat, creamy cheese, and golden crust come together so effortlessly that it feels like a little gift every time I make it.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, 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 mild to medium, depending on how many red pepper flakes you add. Start with one teaspoon and adjust to your preference. The honey and vinegar balance the spice beautifully.
- → What other cheeses work well with ricotta?
Fontella, provolone, or gorgonzola pair wonderfully with ricotta. You can also use part-skim mozzarella for a lighter version or add goat cheese for extra tanginess.
- → Can I grill this instead of baking?
Absolutely. Preheat your grill to medium-high. Stretch the dough, grill one side for 2-3 minutes until marked, flip, then add toppings and close the lid. Cook 5-7 more minutes until cheese melts.
- → How do I store leftovers?
Keep slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness. The microwave will make the crust soggy.
- → What can I serve alongside this?
A simple arugula salad with lemon vinaigrette cuts through the richness. Roasted vegetables or a light tomato soup also complement the sweet and savory flavors perfectly.