Hot Honey Ricotta Pizza

My neighbor knocked on my door one evening holding a jar of homemade hot honey, insisting I try it on pizza. I was skeptical—honey on pizza sounded like something dreamed up by someone who puts pineapple on everything. But one bite of that creamy ricotta base drizzled with spicy-sweet honey and I understood why she'd practically run across the yard to share it. Now it's the pizza I make when I want to remind myself that the best recipes often come from saying yes to weird ideas.

I made this for a small dinner party last spring and watched three adults fight over the last slice like children. One of them, a self-proclaimed pizza purist, declared it heresy before taking a bite, then went silent for a full minute. He asked for the recipe before he even finished chewing. That's the power of hot honey—it turns skeptics into believers and polite dinner guests into competitive eaters.

Ingredients

• Pizza dough: Store-bought works beautifully here, but if you have homemade dough resting in the fridge, even better—just let it come to room temperature for easier stretching.
• Cornmeal: This isn't just for show; it prevents sticking and gives the bottom a subtle crunch that makes each bite more interesting.
• Olive oil: A good drizzle before baking helps the cheese brown and adds richness without making things greasy.
• Ricotta cheese: Use whole milk ricotta if you can find it—the extra creaminess is worth it and it spreads more easily across the dough.
• Mozzarella cheese: Shred it yourself from a block for better melt and flavor; pre-shredded cheese has coatings that can make it rubbery.
• Parmesan cheese: Freshly grated Parmesan adds a salty, nutty punch that balances the sweetness of the honey.
• Garlic powder: It distributes more evenly than fresh garlic and won't burn in the high heat of the oven.
• Honey: Any variety works, but I love a darker wildflower honey for deeper flavor against the heat.
• Red wine vinegar: This cuts the sweetness just enough and adds a subtle tang that makes the hot honey crave-worthy.
• Red pepper flakes: Start with less if you're nervous—you can always add more at the table.
• Fresh basil: Add this after baking so it stays bright green and aromatic instead of turning dark and sad.

Instructions

Get the oven screaming hot:

Preheat your oven to 475°F and if you have a pizza stone, let it heat up inside for at least 20 minutes. A properly heated stone is the difference between floppy pizza and crispy-bottomed perfection.

Shape your dough:

On a floured surface, gently stretch or roll the dough into a 12-inch circle, working from the center outward. If it keeps shrinking back, let it rest for five minutes—fighting with dough never ends well.

Build your creamy base:

Mix the ricotta with garlic powder, salt, and pepper until it's smooth and spreadable. Spread it evenly over the dough, leaving a half-inch border so the crust can puff up properly.

Layer the cheese:

Scatter mozzarella and Parmesan over the ricotta, then add red pepper flakes if you're using them. Drizzle olive oil over everything—don't be shy.

Bake until bubbly:

Transfer the pizza to your hot stone or baking sheet and bake for 12 to 15 minutes. You want the crust golden and the cheese bubbling with little brown spots.

Make the magic drizzle:

While the pizza bakes, warm honey and red wine vinegar in a small saucepan over low heat, stirring until they blend into a glossy, pourable syrup. This takes just two or three minutes.

Finish and serve:

Let the pizza cool for a couple of minutes, then drizzle hot honey generously over the top and scatter fresh basil leaves. Slice immediately and watch it disappear.

Save

The first time my kids tried this, my youngest asked if we could have it for breakfast. I said no, but the next morning I caught him reheating a slice in a skillet, the honey re-melting into golden pools. He looked up at me with zero shame and said it was even better the second day. He wasn't wrong.

Making It Your Own

This pizza is a beautiful blank canvas once you master the basics. I've added crispy prosciutto before baking and the salty crunch against sweet honey is stunning. A handful of arugula tossed on after it comes out of the oven adds peppery freshness that cuts through the richness. Roasted red peppers, caramelized onions, even thin slices of pear have all made appearances on my version—each time it felt like discovering the recipe all over again.

Getting the Crust Right

A hot oven and a hot surface are non-negotiable if you want a crispy bottom. I learned this the hard way after serving sad, floppy pizza to friends who were too polite to say anything. Now I preheat my stone for a full 30 minutes and slide the pizza on with confidence. If you don't have a stone, flip a heavy baking sheet upside down and preheat that—it works almost as well and costs nothing extra.

Storage and Leftovers

Leftover slices keep in the fridge for up to three days, though the crust softens a bit. Reheat in a hot skillet over medium heat to bring back some of that crispness—the microwave will only make you sad. The hot honey can be made ahead and stored in a jar at room temperature for weeks.

• Store leftover pizza in an airtight container with parchment between slices so they don't stick.
• Reheat in a skillet for two to three minutes until the bottom crisps up again.
• Drizzle fresh hot honey on reheated slices because it brings everything back to life.

Save

This pizza has ruined me for ordinary cheese pizza in the best possible way. I hope it does the same for you.

Recipe FAQs

→ Can I make the dough ahead of time?

Yes, you can 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?

The heat level is mild to medium depending on how much red pepper flakes you use. Start with one teaspoon and adjust to your preference. You can also infuse the honey longer for more intense spice.

→ Can I use a different cheese instead of ricotta?

While ricotta provides the classic creamy texture, you can substitute with mascarpone for a richer taste or cottage cheese blended until smooth for a lighter version. Just adjust seasoning accordingly.

→ Do I need a pizza stone?

A pizza stone helps create a crispier crust by conducting heat evenly, but it's not essential. A preheated baking sheet works well too. The key is getting your oven very hot before baking.

→ How should I store leftovers?

Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to restore crispiness. The microwave will make the crust soggy.