Save The smell hit me first: caramelized honey meeting chili heat, mingling with bubbling cheese and toasted dough. My friend had just returned from Brooklyn raving about a pizza that paired creamy ricotta with spicy honey, and I couldn't stop thinking about it. That weekend, I pulled out my dough, dolloped ricotta across it like soft clouds, and drizzled honey I'd spiked with vinegar and pepper flakes. The first bite was a revelation, sweet and fiery and impossibly comforting all at once.
I made this for a small dinner party on a rainy October night, and it disappeared faster than any appetizer I'd set out. One guest, who normally turned her nose up at anything spicy, kept reaching for another slice, licking honey from her fingers and laughing. The combination of creamy, salty, sweet, and spicy sparked conversation, and suddenly everyone was swapping topping ideas and asking for the honey recipe.
Ingredients
- Pizza dough (store-bought or homemade, about 12 oz / 340 g): A good dough is your foundation, so let it come to room temperature for easier stretching and a fluffier crust.
- Cornmeal, for dusting (optional): This prevents sticking and adds a subtle crunch to the bottom, mimicking pizzeria ovens.
- Olive oil (2 tablespoons): Drizzling it over the cheese before baking helps everything brown beautifully and adds fruity richness.
- Ricotta cheese (1 cup / 240 g): Use whole milk ricotta for the creamiest, most luxurious base that won't dry out in the oven.
- Mozzarella cheese, shredded (1 cup / 115 g): Low-moisture mozzarella melts perfectly without making the pizza soggy.
- Parmesan cheese, grated (1/2 cup / 50 g): Its salty, nutty bite cuts through the sweetness and deepens every flavor.
- Garlic powder (1 teaspoon): A pinch in the ricotta adds warmth without overpowering the delicate balance of the dish.
- Salt and pepper, to taste: Season the ricotta well, it's easy to undersalt cheese and regret it later.
- Honey (1/4 cup / 60 ml): Any variety works, but wildflower or orange blossom honey brings floral notes that shine.
- Red wine vinegar (1 tablespoon / 15 ml): This sharpens the honey and keeps it from being cloying, adding just enough tang.
- Red pepper flakes (1 teaspoon, optional): Start with less if you're heat-shy, you can always add more at the table.
- Fresh basil leaves, for garnish: Tear them roughly just before serving so they stay vibrant and fragrant.
Instructions
- Preheat your oven:
- Set it to 475°F (245°C) and slide a pizza stone onto the middle rack if you have one. The stone absorbs moisture and gives you that crispy, char-kissed crust you crave.
- Shape the dough:
- On a lightly floured surface, gently stretch or roll your dough into a 12-inch circle, working from the center outward. Dust a baking sheet or pizza peel with cornmeal to help it slide off easily.
- Mix the ricotta:
- In a medium bowl, stir together ricotta, garlic powder, salt, and pepper until smooth and well seasoned. Taste it, this is your chance to adjust before it hits the heat.
- Spread the ricotta:
- Spoon the ricotta mixture evenly over the dough, leaving a half-inch border for the crust to puff and brown. Don't be shy, you want creamy pockets in every bite.
- Add the cheeses:
- Scatter shredded mozzarella and grated Parmesan over the ricotta, then sprinkle red pepper flakes if you're using them. The cheeses will meld together into a golden, bubbling blanket.
- Drizzle with olive oil:
- Pour the olive oil in a slow, steady stream over the cheese. It will help everything crisp and add richness that ties the flavors together.
- Bake the pizza:
- Carefully transfer the pizza to your preheated stone or baking sheet and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with brown spots. Your kitchen will smell incredible.
- Make the hot honey:
- While the pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat. Stir gently for 2 to 3 minutes until warm and blended, the vinegar will mellow and the honey will loosen.
- Cool briefly:
- Pull the pizza from the oven and let it rest for 2 to 3 minutes. This keeps the cheese from sliding off when you slice and lets the crust set.
- Finish with hot honey and basil:
- Drizzle the warm honey generously over the pizza, then scatter torn basil leaves on top. The contrast of cool, peppery basil against sweet, spicy honey is magic.
- Slice and serve:
- Cut into wedges with a sharp pizza cutter and serve immediately while the crust is still crisp and the honey glistens. Watch it vanish.
Save The night I served this to my brother, who claims to hate anything fancy, he went quiet after the first bite and then asked if he could take the leftovers home. He texted me the next morning asking for the recipe, which he'd never done before. That's when I knew this pizza wasn't just good, it was the kind of thing that changes minds and starts traditions.
Making It Your Own
I've added thin slices of prosciutto before baking for a salty, crispy contrast that plays beautifully with the honey. A handful of arugula tossed on after baking brings peppery freshness and makes the whole thing feel lighter. One friend swears by roasted red peppers folded into the ricotta, and another uses hot honey made with chipotle flakes for a smokier kick. The base is forgiving, so don't be afraid to riff on it and make it yours.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the crust won't stay as crisp. Reheat slices in a hot skillet over medium heat, covered loosely with foil, to bring back some of that crunch without drying out the cheese. The microwave will make it soggy, so resist the temptation. I've also reheated it in a 400°F oven for about 8 minutes, and it comes back nearly as good as fresh.
Pairing and Serving Ideas
This pizza shines as the star of a casual dinner, but it also works beautifully cut into small squares for a party appetizer. I like to serve it with a crisp green salad dressed in lemon and olive oil to balance the richness, and a glass of chilled rosé or a hoppy IPA to cut through the sweetness. If you're feeding a crowd, double the recipe and bake two pizzas back to back, they'll both disappear before you can sit down.
- Pair it with a simple arugula salad tossed in lemon juice and good olive oil.
- Serve alongside roasted vegetables or a charcuterie board for a relaxed spread.
- Offer extra hot honey on the side for those who want an extra drizzle of heat.
Save Every time I pull this pizza from the oven, I'm reminded that the best meals don't have to be complicated, just thoughtful and a little bold. I hope it becomes a favorite in your kitchen, too.
Recipe FAQs
- → Can I make the hot honey in advance?
Yes, you can prepare the hot honey mixture up to a week ahead. Store it in an airtight container at room temperature and gently warm it before drizzling over your pizza.
- → What type of honey works best for this pizza?
Any honey works well, but wildflower or clover honey provide a mild sweetness that balances the heat. For a more robust flavor, try buckwheat or chestnut honey.
- → How do I prevent the crust from getting soggy?
Leave a half-inch border when spreading the ricotta mixture, and avoid overloading with toppings. Baking at high heat (475°F) also helps create a crispy bottom.
- → Can I use a different cheese instead of ricotta?
Yes, fresh goat cheese or mascarpone make excellent substitutes. Both offer a creamy texture and tangy flavor that pairs beautifully with the hot honey.
- → How spicy is the hot honey?
The heat level is mild to moderate with one teaspoon of red pepper flakes. You can adjust the amount to your preference or omit them entirely for a purely sweet honey drizzle.
- → Can I freeze leftover pizza?
Yes, cool the pizza completely, then wrap slices individually in plastic wrap and aluminum foil. Freeze for up to 2 months. Reheat in a 400°F oven for best results.