Hot Honey Ricotta Pizza

I discovered hot honey pizza at a bustling trattoria on a Thursday night when everything on the menu seemed impossible to choose from, so I ordered what caught my eye: a slice with ricotta, mozzarella, and this drizzle of golden, spicy sweetness that made my eyes water and my heart happy at the same time. That moment stuck with me for weeks, the way the heat and honey played against creamy cheese, until I finally decided to recreate it at home with store-bought dough and ingredients I already had on hand. It turned out better than expected, and now it's become one of those pizzas I make when I want to impress without spending hours in the kitchen.

My neighbor stopped by unannounced one evening, and instead of ordering takeout, I threw this together and watched her face light up with that first bite, the hot honey hitting her tongue at the exact moment she tasted the basil. She texted me the next day asking if I'd made it up myself, which felt like the highest compliment, and now she makes it every other Sunday for her family.

Ingredients

• Pizza dough (store-bought or homemade, about 12 oz): This is your foundation, and honestly, store-bought works beautifully here because the toppings are what people remember.
• Cornmeal, for dusting: A small handful scattered on your baking sheet prevents sticking and gives the crust a subtle texture.
• Olive oil (2 tablespoons): Use something you'd actually taste, not the cheapest bottle, because it drapes over the cheese and matters.
• Ricotta cheese (1 cup): This is creamy and delicate, completely different from mozzarella, and it's why this pizza doesn't taste like every other pizza.
• Mozzarella cheese, shredded (1 cup): Freshly shredded melts better than pre-shredded, but either works if that's what you have.
• Parmesan cheese, grated (1/2 cup): The saltiness here balances the sweetness of the honey and brings everything into focus.
• Garlic powder (1 teaspoon): It dissolves into the ricotta and flavors every bite without feeling harsh.
• Salt and pepper, to taste: Taste the ricotta mixture before spreading it, because cheese needs seasoning to shine.
• Honey (1/4 cup): The star that makes people pause mid-chew, so use something you like the flavor of.
• Red wine vinegar (1 tablespoon): This cuts through the honey's sweetness and prevents it from feeling cloying.
• Red pepper flakes (1 teaspoon, optional): Start conservative and adjust next time based on your heat tolerance.
• Fresh basil leaves for garnish: Tear them with your hands right before sprinkling, because bruised basil loses its brightness.

Instructions

Heat your oven like you mean it:

Preheat to 475°F and position a pizza stone inside if you have one, giving it time to absorb the heat. This initial blast of temperature is what gets your crust golden and crispy instead of pale and chewy.

Shape your dough with a light touch:

On a floured surface, stretch or roll your dough into a 12-inch circle, working gently so you don't deflate all the air bubbles you're counting on for fluffiness. Dust a baking sheet or pizza peel with cornmeal to prevent sticking and make the transfer easier.

Create your creamy base:

In a bowl, combine ricotta, garlic powder, salt, and pepper, stirring until it's smooth and well seasoned. Taste it; you want the seasoning to be noticeable even before the honey arrives.

Spread ricotta like you're frosting a cake:

Distribute the ricotta mixture evenly over the dough, leaving a half-inch border bare so your crust can puff and brown. This margin becomes the best part to hold, toasted and crispy.

Layer your cheese:

Scatter shredded mozzarella across the ricotta, then rain down the Parmesan, and if you're using red pepper flakes, sprinkle them now so they distribute evenly. The combination of two cheeses creates depth that a single cheese can't achieve.

Finish with olive oil:

Drizzle your good olive oil across the entire surface, letting some pool slightly in the valleys. This helps the cheese brown and adds richness to every bite.

Bake until it's golden and bubbling:

Transfer the pizza to your preheated stone or sheet and bake for 12 to 15 minutes, watching until the crust turns golden and the cheese is actively bubbling at the edges. You'll know it's done when it smells impossibly good.

Warm your honey while it bakes:

In a small saucepan over low heat, combine honey and red wine vinegar, stirring occasionally until warmed through and the flavors blend, about 2 to 3 minutes. Keep it warm but not sizzling.

Rest before finishing:

Remove the pizza from the oven and let it sit for 2 to 3 minutes so the cheese sets slightly and won't slide off when you cut it. This brief pause makes plating cleaner.

Drizzle hot honey like it's treasure:

Generously pour the warm honey across the pizza in a pattern that catches the light, letting it pool in some spots and create trails across the cheese. The heat of the pizza slightly warms the honey, making it flow like liquid gold.

Scatter basil and serve immediately:

Tear fresh basil leaves with your fingers and scatter them across the top, then slice and get it to the table while the honey is still warm and the crust is at its crispiest.

Pin It

There's something almost ceremonial about drizzling that hot honey at the table, the way it catches light and the kitchen suddenly smells like a blend of caramelized sweetness and fresh basil. It's become my quiet victory lap after a long week, proof that restaurant-quality meals don't require a restaurant.

The Magic of Ricotta

Ricotta deserves respect because it's delicate and creamy in a way that mozzarella can never be, and when you season it properly before spreading, it becomes the foundation that everything else builds on. I learned this the hard way by underseasoning once and wondering why my pizza felt flat; now I always taste the ricotta mixture and adjust with an extra pinch of salt if needed. The garlic powder dissolves into it perfectly, giving you garlic flavor without any harshness or chunks.

Making It Your Own

This pizza is a canvas, and I've learned that the best versions are the ones where you add something that feels personal to you. Some nights I crisp up bacon beforehand and scatter it under the cheese, other times I roast vegetables while the oven preheats and layer them on top of the ricotta. The red pepper flakes can be adjusted to your heat tolerance, and different honey varieties genuinely do taste different, so if you find a local honey you love, use it here.

Timing and Temperature Matter More Than You'd Think

A hot oven is non-negotiable because it's what transforms your dough from soft and doughy into crispy and golden in just 12 to 15 minutes. The pizza stone makes a real difference if you have one, but a baking sheet works perfectly fine; the important thing is preheating whatever you're using so the bottom of your pizza doesn't end up pale and soggy. One final tip: if your oven runs hot, start checking around the 12-minute mark, because every oven is different and you don't want to overbake and lose that tenderness.

• Remove the pizza when the crust is golden and the cheese is visibly bubbling, not when it starts to brown too dark.
• If you're making multiple pizzas, keep finished ones warm on a baking rack while you bake the next batch.
• Leftovers actually reheat beautifully in a 375°F oven for about 5 minutes, which is better than the microwave.

Pin It

This pizza became something I reach for whenever I want to feel like I've created something special without spending my entire evening in the kitchen. It's proof that simple ingredients, when treated with a little care and attention, can taste like something you waited in line at a restaurant to get.

Recipe FAQs

→ Can I make the dough ahead of time?

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

→ How do I store leftovers?

Store leftover 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 the crispy crust, or enjoy cold—the flavors develop beautifully overnight.

→ Can I adjust the spice level?

Absolutely. Start with less red pepper flakes if you prefer mild heat, or increase up to 2 teaspoons for extra kick. You can also add a pinch of cayenne to the honey mixture for deeper warmth.

→ What other cheeses work well?

While ricotta and mozzarella create the perfect creamy base, you can swap in fontina for nuttiness or add crumbled goat cheese for tang. Just keep the total cheese amount similar for even melting.

→ Do I need a pizza stone?

A pizza stone helps create that restaurant-quality crispy crust, but a preheated baking sheet works perfectly fine too. The key is getting your oven nice and hot at 475°F before baking.