Hot Honey Ricotta Pizza

The pizza stone was already scorching hot when I realized I'd forgotten to buy tomato sauce. Instead of panicking, I grabbed the ricotta from the fridge and decided to trust my instincts. That night, with honey drizzled over bubbling cheese and basil torn straight from the windowsill, I learned that some of the best dishes come from happy accidents. The sweet heat combination stopped everyone mid-bite, and suddenly my mistake became the recipe everyone asked for.

I made this for my sister's birthday dinner last spring, and she still talks about it. She's usually skeptical of anything sweet on pizza, but after one bite she went quiet in that way people do when food surprises them. By the end of the night, we'd made two more pizzas because no one wanted to stop eating. It's become our tradition now, and I love how something so simple can anchor a celebration.

Ingredients

• Pizza dough (store-bought or homemade, about 12 oz / 340 g): A good dough is your foundation, and I've learned that letting it come to room temperature for 20 minutes makes stretching so much easier.
• Cornmeal, for dusting (optional): This prevents sticking and adds a subtle crunch to the bottom crust that reminds me of pizzeria pies.
• 2 tablespoons olive oil: Brushing it over the cheese before baking gives you those golden, crispy edges that make every slice irresistible.
• 1 cup ricotta cheese (240 g): The creamy base that replaces tomato sauce, and whole milk ricotta makes all the difference in texture.
• 1 cup mozzarella cheese, shredded (115 g): This melts into those gorgeous stretchy strands, and I always shred my own for better melt and flavor.
• 1/2 cup Parmesan cheese, grated (50 g): Adds a salty, nutty depth that balances the sweetness of the honey perfectly.
• 1 teaspoon garlic powder: Mixed into the ricotta, it brings a savory warmth without overpowering the delicate cheese flavors.
• Salt and pepper, to taste: Essential for seasoning the ricotta layer, and I'm always more generous with pepper than I think I should be.
• 1/4 cup honey (60 ml): The star of the show, and using a good quality honey makes this dish sing.
• 1 tablespoon red wine vinegar (15 ml): This cuts the sweetness and adds a tangy complexity that makes the honey feel less one-dimensional.
• 1 teaspoon red pepper flakes (optional, adjust to heat preference): I always add these because the heat against the honey is what makes this pizza unforgettable.
• Fresh basil leaves, for garnish: Torn at the last second, they add a pop of color and a fresh herbal note that ties everything together.

Instructions

Get the oven blazing hot:

Preheat your oven to 475°F (245°C) and if you have a pizza stone, let it heat up inside for at least 30 minutes. That intense heat is what gives you a crispy, professional-quality crust.

Shape your dough:

On a lightly floured surface, gently stretch or roll the dough into a 12-inch circle, working from the center outward. Dust your baking sheet or pizza peel with cornmeal to help it slide off easily.

Mix the ricotta base:

In a medium bowl, stir together ricotta, garlic powder, salt, and pepper until smooth and well combined. Taste it and adjust the seasoning, this is your chance to make it perfect.

Spread the creamy layer:

Spoon the ricotta mixture onto the dough and spread it evenly, leaving about a half-inch border for the crust to puff up. I use the back of a spoon in circular motions for even coverage.

Add the melty cheeses:

Scatter the shredded mozzarella and grated Parmesan over the ricotta, and if you like heat, sprinkle red pepper flakes on top. Drizzle the olive oil all over to encourage browning.

Bake until golden:

Transfer the pizza to your preheated stone or baking sheet and bake for 12 to 15 minutes, watching for a golden crust and bubbling cheese. The edges should look crisp and slightly charred.

Make the hot honey:

While the pizza bakes, warm the honey and red wine vinegar in a small saucepan over low heat, stirring until smooth. It only takes a few minutes and fills your kitchen with the most incredible smell.

Let it rest briefly:

Pull the pizza from the oven and give it 2 to 3 minutes to cool slightly. This helps the cheese set just enough so your slices don't slide apart.

Drizzle and garnish:

Generously drizzle the warm hot honey all over the pizza, then tear fresh basil leaves and scatter them on top. The basil wilts slightly from the heat and releases its aroma.

Slice and devour:

Use a sharp pizza cutter to slice into wedges and serve immediately while everything is still warm and gooey. The first bite is always the best.

Pin It

One evening, my neighbor smelled this baking and knocked on the door just as I was pulling it out of the oven. I invited her in, sliced off a piece, and watched her face light up at the first taste of that sweet-spicy combo. She ended up staying for dinner, and we talked for hours over pizza and wine. It reminded me that food has this way of turning ordinary nights into something you remember.

Choosing Your Dough

I've tried both store-bought and homemade dough for this pizza, and honestly, both work beautifully. If you're short on time, grab a ball of dough from your grocery store's bakery section or the refrigerated aisle. Just make sure to let it sit out for at least 20 minutes so it's easier to stretch. Homemade dough gives you more control over thickness and texture, and there's something satisfying about working with dough you made yourself. Either way, the key is a well-floured surface and gentle hands.

Playing with the Heat Level

The red pepper flakes are optional, but they're what give this pizza its personality. I started with just a pinch because I wasn't sure how my kids would react, and now I use a full teaspoon because we all crave that kick. If you're cooking for people with different heat tolerances, you can leave the flakes off half the pizza or serve extra hot honey on the side. You can also infuse the honey with a sliced chili pepper if you want a more integrated heat. Taste as you go and trust your own palate.

Serving and Storing

This pizza is best enjoyed straight out of the oven when the cheese is still gooey and the crust is at its crispiest. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat slices in a hot skillet over medium heat to bring back some of that crunch, the oven works too but takes longer.

• Add a handful of arugula on top right before serving for a peppery freshness that cuts through the richness.
• Try drizzling a little extra hot honey on each slice as you eat for an even bolder flavor.
• Pair it with a simple green salad dressed in lemon and olive oil to balance the meal.

Pin It

This pizza has become one of those recipes I make when I want to feel like I'm treating myself without spending hours in the kitchen. The sweet heat, the creamy cheese, the crispy crust, it all comes together so effortlessly, and every time I make it, someone asks for the recipe.

Recipe FAQs

→ What makes the honey spicy?

Red pepper flakes are warmed with honey and red wine vinegar, infusing the sweetness with gentle heat. You can easily adjust the spice level by adding more or fewer flakes.

→ Can I use store-bought dough?

Absolutely. Store-bought fresh or refrigerated pizza dough works perfectly. Just let it come to room temperature for easier stretching.

→ Why add vinegar to the honey?

Red wine vinegar cuts through the richness of the cheeses and honey, adding brightness and balancing the sweetness with subtle acidity.

→ Can I make this gluten-free?

Yes. Simply swap regular pizza dough for your favorite gluten-free variety. The topping flavors remain exactly the same.

→ How do I prevent a soggy crust?

Preheat your oven thoroughly and use a pizza stone if possible. Stretch the dough evenly without tearing, and don't overload with ricotta which contains moisture.

→ What else can I add?

Thinly sliced prosciutto or crispy bacon after baking adds savory depth. Fresh arugula or roasted vegetables bring extra color and nutrients.