Hot Honey Ricotta Pizza

My neighbor knocked on my door holding a jar of honey infused with chili flakes, something her cousin had made in Brooklyn. I happened to have pizza dough rising on the counter, so we decided to experiment. What came out of the oven that night was a revelation: creamy, spicy, sweet, and so good we barely spoke while we ate. I've been making it ever since, tweaking the balance until it felt just right.

I made this for a small dinner party once, and everyone went quiet after the first slice. Then someone said, where has this been all my life, and we all laughed because it really did feel like discovering something we should have known about years ago. The combination of textures and flavors is simple but somehow feels fancy, and it always gets people talking.

Ingredients

• Pizza dough: Store-bought works beautifully here, but if you have time to make your own, the extra chew and flavor are worth it.
• Cornmeal: Dusting your surface with this prevents sticking and gives the bottom a slight crunch that I love.
• Olive oil: Drizzling it over the cheese before baking helps everything turn golden and adds a fruity richness.
• Ricotta cheese: Use whole milk ricotta if you can find it, the creaminess makes a real difference in texture.
• Mozzarella cheese: Shred it yourself from a block for better melt and less clumping than pre-shredded bags.
• Parmesan cheese: Freshly grated Parmesan adds a nutty, salty depth that ties all the flavors together.
• Garlic powder: It seasons the ricotta evenly without the risk of raw garlic burning in the oven.
• Honey: Any variety works, but I like wildflower or clover for a gentle sweetness that doesn't overpower.
• Red wine vinegar: Just a splash balances the honey and gives the drizzle a little tang.
• Red pepper flakes: Start with less if you are heat-sensitive, you can always add more at the table.
• Fresh basil: Tear it by hand and scatter it on at the end for bright, aromatic freshness.

Instructions

Get the oven blazing 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 screaming hot oven is the secret to a crisp, golden crust that still stays tender inside.

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 fights back, let it rest for a few minutes, then try again.

Season the ricotta:

In a bowl, mix ricotta with garlic powder, a pinch of salt, and a few grinds of black pepper until smooth and creamy. Taste it, this is your flavor foundation.

Spread the ricotta base:

Spread the seasoned ricotta evenly over the dough, leaving about half an inch around the edge for the crust to puff up. Use the back of a spoon to smooth it out gently.

Layer on the cheeses:

Scatter mozzarella and Parmesan over the ricotta, then sprinkle red pepper flakes if you want a little heat baked right in. Drizzle olive oil over everything to help it brown beautifully.

Bake until golden:

Transfer the pizza to your preheated stone or a baking sheet and bake for 12 to 15 minutes, until the crust is deeply golden and the cheese is bubbling. Keep an eye on it in the last few minutes.

Make the hot honey:

While the pizza bakes, warm honey and red wine vinegar in a small saucepan over low heat, stirring occasionally. It should be just warm enough to drizzle easily, fragrant and glossy.

Finish and serve:

Let the pizza cool for a couple of minutes, then drizzle the hot honey generously over the top and scatter fresh basil leaves. Slice it up and serve immediately while everything is still warm and gooey.

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One summer evening, I made this pizza outside on a grill, and the slight char from the flames added a smokiness that made it even better. My friend said it tasted like vacation, and I think she was right. There is something about the combination of creamy cheese, spicy honey, and fresh basil that feels indulgent and easy at the same time, like a little escape on a plate.

Customizing Your Pizza

If you want to add protein, thin slices of prosciutto or crispy bacon before baking bring a salty, savory contrast that pairs beautifully with the sweet heat. I have also tried adding arugula right after it comes out of the oven, and the peppery greens wilt slightly from the residual heat, adding freshness and color. Roasted vegetables like cherry tomatoes or red peppers work well too, just make sure they are not too watery or they will make the crust soggy.

Choosing Your Honey

Different honeys bring different personalities to this pizza. Wildflower honey is mild and floral, clover honey is classic and sweet, and buckwheat honey adds a deep, almost molasses-like richness. I have experimented with all three, and honestly, each one has its charm. Pick what you have on hand or what sounds good to you, there is no wrong answer here.

Serving and Storing

This pizza is best eaten fresh and hot, straight from the oven when the cheese is still stretchy and the crust is crackling. Leftovers can be stored in the fridge for a day or two, but reheat them in a hot oven or skillet to bring back some of that crisp. Microwaving will make the crust chewy and sad, so resist the temptation.

• Serve with a simple green salad dressed in lemon and olive oil to balance the richness.
• Pair it with a crisp white wine or a cold beer for a relaxed, flavorful meal.
• If you have extra hot honey, drizzle it over roasted vegetables, fried chicken, or even vanilla ice cream.

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This pizza has become one of those recipes I turn to when I want something that feels special without a lot of fuss. I hope it becomes that for you too.

Recipe Questions & Answers

→ What makes hot honey pizza special?

The combination of warm spicy honey drizzled over creamy, melted cheeses creates an irresistible sweet-heat contrast. The honey's floral notes balance beautifully with the savory ricotta and mozzarella, while red pepper flakes add gentle warmth that lingers.

→ Can I adjust the spice level?

Absolutely. Start with less red pepper flakes in the honey mixture—you can always add more. The heat comes solely from the pepper flakes, so reducing them makes it milder while increasing them amps up the spice significantly.

→ What's the best way to reheat leftovers?

Reheat in a 375°F oven for 5-7 minutes directly on the oven rack or a baking sheet. This helps restore the crispy crust. Avoid microwaving, which makes the crust soggy and the cheese rubbery.

→ Can I make the hot honey ahead?

Yes, prepare the hot honey mixture and store it in an airtight container at room temperature for up to 2 weeks. Gently warm it before drizzling so it flows easily over the finished pizza.

→ What other toppings work well?

Thinly sliced prosciutto or crispy bacon add smoky depth. After baking, try peppery arugula, roasted peppers, or even crushed walnuts for extra texture and flavor dimensions.

→ Do I need a pizza stone?

A pizza stone helps create an exceptionally crispy bottom crust, but a baking sheet works perfectly fine. If using a sheet, preheat it in the oven for 5 minutes before adding the pizza to mimic that stone-baked effect.