Save to Pinterest The kitchen smelled like a bakery colliding with a pizzeria, and I was standing there with honey in one hand and a jar of red pepper flakes in the other, wondering if I'd lost my mind. My friend had sworn by this combination after a trip to Brooklyn, and I figured worst case, I'd have a weird dinner story. The dough puffed up in the oven, the ricotta turned creamy and golden at the edges, and when I drizzled that first spoonful of warm, spicy honey over the top, I understood why people get obsessed with flavor contrasts. It was sweet, savory, rich, and just sharp enough to make you take another bite immediately. I've made it at least a dozen times since, and it never gets old.
I made this for a group of friends who claimed they didn't like ricotta on pizza, which felt like a personal challenge. They watched skeptically as I dolloped it across the dough, then smothered it in mozzarella and Parmesan like I was trying to hide evidence. When the honey came out, one of them laughed and said I was making dessert pizza. Ten minutes after it came out of the oven, there wasn't a single slice left, and two people asked for the recipe before they even finished chewing.
Ingredients
- Pizza dough: Store-bought works beautifully here and saves you an hour of waiting around, but if you have homemade dough resting in the fridge, even better.
- Cornmeal: This isn't just for show, it keeps the dough from sticking and adds a gentle crunch to the bottom crust that feels almost professional.
- Olive oil: Drizzling it over the cheese before baking creates little golden pools that crisp up and add richness you can taste in every bite.
- Ricotta cheese: Use whole milk ricotta if you can find it, the extra creaminess makes a noticeable difference and it spreads more easily.
- Mozzarella cheese: Shred it yourself from a block instead of buying pre-shredded, it melts smoother and doesn't have that weird coating.
- Parmesan cheese: Freshly grated Parmesan has a sharper, saltier punch that pre-grated stuff just can't match.
- Garlic powder: It blends into the ricotta without leaving chunky bits of raw garlic that can burn in the oven.
- Honey: Any variety works, but something with a little personality like wildflower or orange blossom makes it feel special.
- Red wine vinegar: Just a tablespoon balances the sweetness and keeps the honey from feeling cloying.
- Red pepper flakes: Start with less if you're heat-sensitive, you can always add more after baking.
- Fresh basil leaves: Tear them roughly and scatter them on after baking so they stay bright green and aromatic.
Instructions
- Get the oven ripping hot:
- Crank it to 475°F and let that pizza stone heat up for at least 20 minutes if you have one. A screaming hot oven is what gives you that crispy, bubbly crust with a chewy center.
- Shape your dough:
- Stretch it gently with your hands or use a rolling pin if it's being stubborn, aiming for a 12-inch circle. Dust your work surface and the peel or baking sheet with cornmeal so it slides off easily.
- Mix the ricotta base:
- Stir together the ricotta, garlic powder, a pinch of salt, and a few grinds of black pepper until it's smooth and spreadable. Taste it, if it feels flat, add a little more salt.
- Build the pizza:
- Spread the ricotta mixture evenly over the dough, leaving about half an inch around the edge for the crust to puff up. Sprinkle the mozzarella and Parmesan on top, then add a light scatter of red pepper flakes if you want some heat baked in.
- Drizzle and bake:
- Pour the olive oil over everything in a slow zigzag, then slide the pizza onto the stone or pop the baking sheet in the oven. Bake for 12 to 15 minutes, watching for golden edges and bubbling cheese.
- Make the hot honey:
- While the pizza bakes, warm the honey and red wine vinegar in a small saucepan over low heat, stirring until they blend into a thin, pourable syrup. Don't let it boil or it'll get weirdly thick.
- Finish and serve:
- Let the pizza rest for a couple of minutes after it comes out, then drizzle the hot honey generously over the top and scatter fresh basil leaves. Slice it up and watch it disappear.
Save to Pinterest There's something about pulling a pizza out of the oven that makes people wander into the kitchen, even if they weren't hungry two minutes ago. The smell alone is enough to start a conversation, and when you drizzle that glossy, amber honey over the top, everyone leans in a little closer. It's one of those dishes that turns a regular weeknight into something you remember, not because it's fancy, but because it tastes like you actually tried.
Making It Your Own
I've added prosciutto before baking and it crisped up into salty little ribbons that played beautifully against the honey. A handful of arugula tossed on after baking adds a peppery bite and makes it feel a little more grown-up. If you're feeling adventurous, swap the ricotta for burrata and let it melt into creamy puddles. You can also try different honeys, I used a chili-infused one once and it was almost too good.
What to Serve Alongside
This pizza is rich enough to be the main event, but a simple arugula salad with lemon and olive oil cuts through the cheese perfectly. Roasted vegetables like zucchini or bell peppers add color and a little extra substance if you're feeding a crowd. A cold beer or a glass of something sparkling makes it feel like a real occasion, even if it's just Tuesday.
Storing and Reheating
Leftover slices keep in the fridge for up to two days, wrapped in foil or tucked into an airtight container. Reheat them in a hot oven or a skillet over medium heat to bring back some of that crispy crust, microwaving turns it into a sad, chewy mess. Honestly though, cold pizza with hot honey is weirdly delicious if you're standing at the counter at midnight.
- Store the extra hot honey in a jar and use it on fried chicken, biscuits, or even vanilla ice cream.
- If you're making this ahead, prep the ricotta mixture and hot honey in advance so you just have to assemble and bake.
- Double the batch and freeze one unbaked pizza for a future night when you need something impressive in a hurry.
Save to Pinterest This pizza has a way of making people happy without trying too hard, and that's exactly the kind of cooking I love most. Make it once and I promise you'll find yourself craving that sweet, spicy, cheesy combination again sooner than you think.
Recipe FAQs
- → What makes hot honey ricotta pizza special?
The magic comes from the contrast between creamy, mild ricotta cheese and the spicy-sweet honey drizzle. The warm honey with red pepper flakes cuts through the richness of the cheeses, while fresh basil adds bright herbal notes that tie everything together.
- → Can I make the hot honey ahead of time?
Absolutely! Prepare the honey mixture and store it in an airtight container at room temperature for up to two weeks. Gently reheat before drizzling to achieve that perfect warm, pourable consistency.
- → What's the best way to get a crispy crust?
Preheat your oven to 475°F with a pizza stone inside if you have one. The high heat and preheated stone help create that restaurant-quality crispy bottom and perfectly golden edges. Don't overload the toppings, and stretch the dough evenly.
- → Can I adjust the spice level?
Certainly! Start with less red pepper flakes in the honey mixture—you can always add more. For extra heat, sprinkle additional flakes over the cheese before baking. The honey beautifully balances the spice, so don't be afraid to experiment.
- → What toppings work well with this combination?
Thin slices of prosciutto or crispy bacon add lovely salty notes that complement the sweet honey. For extra freshness, top with arugula after baking. Rooked vegetables like red onions or bell peppers also work beautifully with the flavor profile.
- → Is store-bought dough okay to use?
Store-bought dough works perfectly and saves time! Look for fresh pizza dough in the refrigerated section of your grocery store. Let it come to room temperature for about 30 minutes before stretching—it makes the dough much easier to work with.