Save My daughter came home from college one weekend and announced she'd been surviving on cereal and granola bars. I had pizza dough thawing on the counter and ricotta left over from lasagna, so I decided to wing it. The honey was her idea, honestly, because she remembered drizzling it on goat cheese at some trendy place downtown. When she took her first bite and her eyes went wide, I knew we'd stumbled onto something worth repeating.
The first time I made this for friends, I worried the honey would be too weird. But as soon as the pizza came out of the oven and I drizzled that warm, glossy honey over the bubbling cheese, the kitchen smelled like a bakery collided with a pizzeria. Everyone went quiet for about thirty seconds, then the compliments started rolling in. Now it's the only pizza they request when they come over.
Ingredients
- Pizza dough: Store-bought works beautifully here and saves time, but if you have homemade dough resting in the fridge, even better since it develops more flavor overnight.
- Cornmeal: This isn't just for show, it actually prevents sticking and gives the bottom a slight crunch that reminds me of pizzeria pies.
- Olive oil: A good drizzle before baking helps the crust brown and adds richness that balances the sweetness of the honey.
- Ricotta cheese: Use whole milk ricotta if you can find it, the creaminess makes all the difference and it spreads like a dream.
- Mozzarella cheese: Shred it yourself from a block because pre-shredded has anti-caking agents that prevent that perfect melt.
- Parmesan cheese: Freshly grated Parmesan adds a sharp, nutty depth that cuts through the richness of the ricotta.
- Garlic powder: I prefer this over fresh garlic here because it distributes evenly and won't burn in the high heat.
- Honey: Any variety works, but I love orange blossom or wildflower honey for a floral note that plays nicely with the basil.
- Red wine vinegar: Just a tablespoon balances the honey and keeps it from being cloying, adding a subtle tang.
- Red pepper flakes: Start with a teaspoon and adjust up or down depending on how much heat you crave.
- Fresh basil leaves: Wait until after baking to add these so they stay bright green and aromatic instead of wilting into the cheese.
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. That stored heat is what gives you a crispy, golden crust instead of a sad, floppy one.
- 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 springs back, let it rest for five minutes and try again.
- Mix the ricotta base:
- In a medium bowl, stir together ricotta, garlic powder, a pinch of salt, and a few grinds of black pepper until smooth. Taste it and adjust the seasoning, this is your flavor foundation.
- Spread the ricotta:
- Use a spoon or offset spatula to spread the ricotta mixture evenly over the dough, leaving about a half-inch border for the crust to puff up.
- Layer on the cheese:
- Scatter the shredded mozzarella and grated Parmesan over the ricotta, then sprinkle red pepper flakes if you're using them. Drizzle the olive oil over everything in a slow spiral.
- Bake until golden:
- Slide the pizza onto the preheated stone or a baking sheet and bake for 12 to 15 minutes. You'll know it's done when the crust is deeply golden and the cheese is bubbling with little brown spots.
- Make the hot honey:
- While the pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat. Stir gently until the mixture is warm and well blended, about 2 to 3 minutes.
- Finish and serve:
- Let the pizza cool for a couple of minutes so the cheese sets slightly, then drizzle the hot honey generously over the top. Tear fresh basil leaves and scatter them across the pizza, then slice and serve immediately.
Save There's a moment right after you drizzle that honey when the whole pizza glistens under the kitchen light, and everyone leans in a little closer. It's become a weekend ritual in our house now, sometimes with friends, sometimes just the two of us with a bottle of wine. The combination of creamy, spicy, sweet, and crisp never gets old.
Choosing Your Honey
I've tried this with clover, wildflower, and even buckwheat honey, and each one changes the character of the pizza. Clover is mild and lets the cheese shine, wildflower adds a floral complexity, and buckwheat brings a deeper, almost molasses-like richness. Experiment with what you have on hand, but avoid anything too delicate because the vinegar and heat will overpower it.
Storing and Reheating
Leftover slices keep in the fridge for up to two days, wrapped tightly in foil. Reheat them in a hot skillet over medium heat with a lid on for a few minutes, which crisps the bottom and melts the cheese again without drying it out. The microwave works in a pinch, but you'll lose that textural contrast that makes this pizza special.
Make It Your Own
Once you've made this a few times, you'll start seeing endless possibilities. I've added crispy prosciutto, caramelized onions, even roasted red peppers after baking. A handful of arugula tossed on top right before serving adds a peppery bite that plays beautifully with the honey.
- Try swapping ricotta for burrata if you want an even creamier, more luxurious bite.
- Add a squeeze of lemon juice to the ricotta mixture for a bright, tangy lift.
- If you're feeding kids, go easy on the red pepper flakes and let everyone drizzle their own hot honey at the table.
Save This pizza has a way of turning a regular Tuesday into something worth remembering. Slice it up, pour something cold, and enjoy every sweet, spicy, creamy bite.
Recipe FAQs
- → What makes hot honey pizza special?
The combination of warm spicy honey drizzled over creamy ricotta and melted mozzarella creates a perfect sweet-heat balance that elevates traditional pizza flavors.
- → Can I adjust the spice level?
Absolutely. Reduce or omit the red pepper flakes for a milder version, or increase them for extra heat. You can also add the flakes directly to the honey while warming.
- → What type of honey works best?
Any honey variety works well. Wildflower honey provides a classic floral sweetness, while buckwheat or darker honeys offer a more robust flavor that stands up to the spices.
- → Can I add other toppings?
Yes. Thin slices of prosciutto or crispy bacon add savory contrast. Arugula or roasted vegetables can be added after baking for extra freshness and texture.
- → Do I need a pizza stone?
A pizza stone helps create a crispier crust, but a baking sheet works perfectly fine. Preheating either option ensures the bottom cooks evenly and gets golden brown.
- → How do I prevent a soggy crust?
Make sure your ricotta isn't too watery, and don't overload the cheese. Preheating your baking surface helps crisp the bottom quickly before toppings release moisture.