Hot Honey Ricotta Pizza (Printable Version)

Fluffy dough topped with creamy ricotta, mozzarella, and spicy-sweet hot honey. Golden, bubbly, and irresistible.

# What You'll Need:

→ Dough & Base

01 - 1 pizza dough (store-bought or homemade, approximately 12 oz)
02 - Cornmeal, for dusting (optional)
03 - 2 tablespoons olive oil

→ Cheese Layer

04 - 1 cup ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - Salt and pepper to taste

→ Hot Honey

09 - 1/4 cup honey
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon red pepper flakes (optional, adjust to preference)

→ Garnish

12 - Fresh basil leaves for garnish

# Directions:

01 - Preheat oven to 475°F. Place pizza stone in oven if available. On a lightly floured surface, stretch or roll dough to a 12-inch circle. Dust baking sheet or pizza peel with cornmeal for easier transfer.
02 - In a medium bowl, combine ricotta cheese, garlic powder, salt, and pepper. Mix until well blended.
03 - Spread ricotta mixture evenly over dough, leaving a 1/2-inch border around edges.
04 - Top ricotta layer with shredded mozzarella and grated Parmesan. Sprinkle red pepper flakes if desired. Drizzle olive oil evenly across cheese layer.
05 - Transfer pizza to preheated pizza stone or baking sheet. Bake 12 to 15 minutes until crust is golden brown and cheese is bubbling.
06 - While pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat. Stir occasionally for 2 to 3 minutes until warmed and well blended.
07 - Remove pizza from oven and cool 2 to 3 minutes. Generously drizzle hot honey over pizza surface. Scatter fresh basil leaves across top. Slice and serve immediately.

# Expert Hints:

01 -
  • The sweet-heat contrast feels bold but balanced, like a secret ingredient that shouldn't work but absolutely does.
  • Ricotta makes the whole thing impossibly creamy, almost like a white sauce without the extra steps.
  • It comes together fast enough for a weeknight but looks fancy enough to serve to company.
  • Every bite is different depending on where the honey pools and where the basil lands.
02 -
  • Don't add the honey before baking, it will burn and turn bitter in the high heat, always drizzle it on after the pizza comes out.
  • If your dough is cold from the fridge, let it sit at room temperature for 15 minutes before stretching, it will be much easier to work with and won't snap back.
  • A pizza stone makes a huge difference in crust texture, but if you don't have one, flip a heavy baking sheet upside down and preheat that instead.
03 -
  • If your honey crystallizes in the pantry, warm the jar in a bowl of hot water before using, it will drizzle more smoothly and blend better with the vinegar.
  • For extra flavor, brush the crust edges with garlic butter before baking, it adds a restaurant-quality finish that makes the whole pizza feel more indulgent.
  • Use a kitchen torch to lightly char the basil leaves after adding them, it brings out a subtle smokiness that pairs beautifully with the honey.
Go Back