Hot Honey Ricotta Pizza (Printable)

Crispy crust with creamy ricotta, mozzarella, and sweet-spicy honey drizzle finished with fresh basil.

# What you need:

→ Dough & Base

01 - 1 pizza dough (store-bought or homemade, about 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)

→ Garnish

12 - Fresh basil leaves for garnish

# How to make it:

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

# Expert Advice:

01 -
  • The creamy ricotta base feels indulgent but keeps the pizza light and airy instead of heavy.
  • Hot honey adds a grown-up twist that makes every bite exciting, balancing richness with a gentle kick.
  • It comes together in under an hour, yet tastes like something you'd order at a trendy pizzeria.
  • You can dial the heat up or down and still end up with something everyone at the table will devour.
02 -
  • Don't skip letting the dough come to room temperature, cold dough tears and shrinks back stubbornly no matter how hard you stretch it.
  • Warm the honey gently and don't let it boil, high heat can make honey bitter and destroy its delicate floral notes.
  • If your oven runs cool, crank it up to 500°F or use the broiler for the last minute to get that bubbly, golden top.
03 -
  • Parbake the dough for 5 minutes before adding toppings if you like an extra-crispy base that won't sag under the ricotta.
  • Use a pizza peel dusted with cornmeal to transfer the pizza smoothly onto a hot stone, it's a game changer for home bakers.
  • Make a double batch of hot honey and keep it in a jar, it's incredible on fried chicken, biscuits, and even vanilla ice cream.
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