Save to Pinterest The smell hit me before I even opened the oven: warm honey mingling with garlic and bubbling cheese. I was experimenting on a Tuesday night, trying to salvage a pizza dough that had been sitting in my fridge for three days. I dolloped ricotta instead of sauce, drizzled honey I'd spiked with vinegar and chili flakes, and crossed my fingers. What came out was golden, blistered, and so good I ate half the pizza standing at the counter.
I made this for friends who claimed they hated ricotta on pizza. They were skeptical until the first slice, when the hot honey pooled into the cheese and the basil released its perfume. By the end of the night, they were scraping honey off the pan with their crusts. One of them still texts me every few months asking for the recipe, even though I've sent it twice.
Ingredients
- Pizza dough: Store-bought works beautifully here, especially the kind from the bakery section that's been resting in a bag, but homemade dough gives you control over thickness and chew.
- Cornmeal: This isn't just for looks, it prevents sticking and adds a subtle crunch to the bottom crust that makes each bite more interesting.
- Olive oil: Drizzling it over the cheese before baking creates little golden pools that crisp up and add richness.
- Ricotta cheese: Use whole-milk ricotta if you can find it, the creaminess is worth it and it doesn't dry out in the oven.
- Mozzarella cheese: Shred it yourself from a block, pre-shredded has anti-caking agents that can make it rubbery.
- Parmesan cheese: Freshly grated Parmesan adds a salty, nutty layer that balances the sweetness of the honey.
- Garlic powder: It distributes evenly through the ricotta without the risk of raw garlic burning on the crust.
- Honey: Wildflower or clover honey both work, but avoid anything too delicate or it will get lost under the heat.
- Red wine vinegar: This cuts the sweetness and adds a tangy backbone that makes the honey more complex.
- Red pepper flakes: Start with less if you're cautious, you can always add more at the table.
- Fresh basil leaves: Add these after baking so they stay bright green and fragrant, wilted basil loses its magic.
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 hot surface is the secret to a crisp, bubbly crust that doesn't sag under all that cheese.
- Shape your dough:
- On a floured surface, stretch or roll the dough into a 12-inch circle, working from the center outward and letting it rest if it fights back. Dust your baking sheet or peel with cornmeal so it slides right off.
- Build the ricotta base:
- In a medium bowl, stir together ricotta, garlic powder, a pinch of salt, and a few grinds of pepper until smooth. Spread this mixture evenly over the dough, leaving a half-inch border for the crust to puff and brown.
- Layer on the cheese:
- Scatter mozzarella and Parmesan over the ricotta, then sprinkle red pepper flakes if you like heat. Drizzle olive oil over everything, it will help the cheese brown and add flavor.
- Bake until golden:
- Slide the pizza onto the stone or place the baking sheet in the oven and bake for 12 to 15 minutes. You are looking for a golden crust and cheese that is bubbling with dark spots.
- Make the hot honey:
- While the pizza bakes, warm honey and red wine vinegar in a small saucepan over low heat, stirring now and then until blended. This takes about 2 to 3 minutes and fills your kitchen with the best smell.
- Finish and serve:
- Let the pizza cool for a couple of minutes, then drizzle the hot honey generously and scatter fresh basil on top. Slice it up and serve while it is still warm and crackling.
Save to Pinterest One summer evening, I made this pizza outside on a grill because my oven was broken. The crust charred in spots, the honey caramelized on the edges, and everyone agreed it was even better than the oven version. Sometimes the best meals come from improvising, and this pizza is forgiving enough to let you play.
Choosing Your Cheese
I have tried this with part-skim ricotta and it works, but the texture is grainier and less luxurious. Whole-milk ricotta melts into creamy pockets that contrast beautifully with the stringy mozzarella. If you want to go wild, try adding a handful of crumbled goat cheese for tang, or even a few spoonfuls of mascarpone for extra richness. Just remember that wetter cheeses can make the crust soggy, so spread them thin.
Adjusting the Heat
The first time I made this, I added two teaspoons of red pepper flakes and my guests were sweating by the second slice. Now I start with half a teaspoon in the honey and let people add more at the table. You can also use fresh chilies, sliced thin and scattered over the cheese before baking, or swap the red pepper flakes for a dash of hot sauce in the honey. The beauty of this recipe is that the sweetness always softens the heat, so even bold additions stay balanced.
Serving and Storing
This pizza is best eaten fresh, but leftovers reheat surprisingly well in a hot skillet with a lid to melt the cheese again. I have also eaten cold slices for breakfast, the honey firms up and tastes almost like a glaze. If you are serving this for a crowd, double the recipe and bake two pizzas back to back, they disappear fast.
- Let leftover slices cool completely before wrapping them in foil to prevent sogginess.
- Reheat in a 375°F oven for about 8 minutes or in a skillet over medium heat until the crust crisps up again.
- Store extra hot honey in a jar in the fridge, it is incredible on fried chicken, biscuits, or drizzled over roasted vegetables.
Save to Pinterest Every time I pull this pizza out of the oven, I remember that night I was just trying to use up leftovers and ended up with something I make on purpose now. It is funny how the best recipes start as accidents and turn into the ones you cannot stop making.
Recipe FAQs
- → What makes hot honey ricotta pizza special?
The combination of creamy, mild ricotta and mozzarella paired with spicy honey creates a perfect sweet-heat balance. The warm honey drizzle seeps into the bubbling cheese, while fresh basil adds bright, herbal contrast to the rich flavors.
- → Can I make the honey less spicy?
Absolutely. Start with just 1/2 teaspoon of red pepper flakes and taste the honey mixture before drizzling. You can also skip the red pepper flakes entirely for a plain honey version that's still delicious with the cheeses.
- → What's the best way to reheat leftovers?
Reheat in a 375°F oven for 5-8 minutes to restore the crispy crust. Avoid microwaving, which makes the crust soggy. The honey flavors actually intensify overnight, making leftovers even more delicious.
- → Can I use store-bought pizza dough?
Yes, store-bought fresh or refrigerated pizza dough works perfectly. Look for white pizza dough or classic varieties at your grocery store. Thaw frozen dough completely in the refrigerator before stretching.
- → What other toppings work well with this combination?
Thinly sliced prosciutto or crispy bacon adds savory contrast. After baking, top with fresh arugula for peppery bite, or add roasted vegetables like red peppers or caramelized onions for extra sweetness.
- → Can I prepare the components ahead?
Mix the seasoned ricotta up to 24 hours ahead and refrigerate. The hot honey can be made a day in advance and gently reheated before drizzling. Assemble and bake just before serving for best results.