Hot Honey Ricotta Pizza

My oven was too hot, the dough was sticking, and I was already running late when I decided to throw ricotta on pizza for the first time. I had leftover honey from a cheese board and a wild idea about drizzling it over melted mozzarella. What came out fifteen minutes later stopped everyone mid-conversation. That sweet-heat combination, the creamy cheese against the crisp crust, made me realize some of the best recipes come from happy accidents and a little reckless confidence.

I made this for my neighbor who swore she hated ricotta on pizza. She ate three slices standing in my kitchen, honey dripping onto her plate, and admitted she might have been wrong her whole life. We laughed about how food opinions can change with one good bite. That night turned into an impromptu pizza party, and Ive been making this version ever since for anyone brave enough to try something a little different.

Ingredients

• Pizza dough (store-bought or homemade, about 12 oz / 340 g): I usually grab store-bought dough from the bakery section because it saves time and still bakes up beautifully golden, but homemade dough gives you that extra chew if you have the energy.
• Cornmeal, for dusting (optional): This keeps the dough from sticking and adds a subtle crunch to the bottom crust that reminds me of pizzeria pies.
• Olive oil (2 tablespoons): Drizzling it over the cheese before baking creates those crispy, golden bubbles that make the pizza look as good as it tastes.
• Ricotta cheese (1 cup / 240 g): Use whole milk ricotta for the creamiest, most luxurious base that melts into every bite without being too heavy.
• Mozzarella cheese, shredded (1 cup / 115 g): Low-moisture mozzarella works best here because it melts without making the pizza soggy.
• Parmesan cheese, grated (1/2 cup / 50 g): The nutty, salty punch of Parmesan balances the sweetness of the honey perfectly.
• Garlic powder (1 teaspoon): I mix this into the ricotta for a savory backbone that keeps the pizza from tipping too sweet.
• Salt and pepper, to taste: Dont skip seasoning the ricotta, it needs that little boost to stand up to the honey.
• Honey (1/4 cup / 60 ml): Any honey works, but I love using a darker, richer variety for deeper flavor.
• Red wine vinegar (1 tablespoon / 15 ml): This cuts through the sweetness and gives the honey a tangy edge that makes it feel more complex.
• Red pepper flakes (1 teaspoon, optional): Adjust based on your heat tolerance, I go heavy because I love the kick.
• Fresh basil leaves, for garnish: Tear them just before serving so they stay bright and fragrant, adding that fresh herbal note at the end.

Instructions

Heat the oven high:

Preheat your oven to 475°F (245°C) and if you have a pizza stone, let it heat up inside for at least 20 minutes. The stone helps the crust crisp up fast and evenly, giving you that pizzeria-style bottom.

Shape the dough:

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

Season the ricotta:

In a medium bowl, mix the ricotta with garlic powder, a pinch of salt, and a few cracks of black pepper until smooth. Taste it, it should be savory enough to hold its own against the honey.

Spread the ricotta base:

Spoon the ricotta mixture onto the dough and spread it evenly, leaving about a half-inch border for the crust to puff up. This creamy layer is the foundation, so dont be shy.

Add the cheese layers:

Scatter the shredded mozzarella over the ricotta, then sprinkle the Parmesan on top. If you like heat, add red pepper flakes now so they bake into the cheese.

Drizzle with olive oil:

Pour the olive oil over the entire pizza in a slow spiral. This helps the cheese brown beautifully and adds richness to every bite.

Bake until golden:

Slide the pizza onto the hot stone or place the baking sheet in the oven and bake for 12 to 15 minutes. Watch for the crust to turn deep golden and the cheese to bubble and brown in spots.

Make the hot honey:

While the pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat, stirring until warm and blended, about 2 to 3 minutes. Keep it on low so it doesnt boil and lose its silky texture.

Cool briefly:

Pull the pizza out and let it rest for 2 to 3 minutes so the cheese sets just enough to slice cleanly. This also keeps you from burning your mouth in your eagerness.

Drizzle and garnish:

Pour the hot honey generously over the entire pizza, letting it pool in the bubbles and soak into the crust. Tear fresh basil leaves over the top for color and aroma.

Slice and serve:

Use a sharp pizza cutter to slice into wedges and serve immediately while the cheese is still stretchy and the honey is warm. This pizza is best enjoyed right out of the oven with friends nearby.

Pin it

One evening, I made this pizza for a small dinner party and someone asked if they could lick their plate. Everyone laughed, but I understood completely. Theres something about that final bite, where the honey has soaked into the crust and the basil is wilted just enough, that makes you want to savor every last trace. It became the pizza I make when I want people to remember the night.

Choosing Your Dough

Store-bought dough from the bakery section or a local pizzeria is my go-to because it saves time and usually tastes better than the stuff in a tube. If youre feeling ambitious, homemade dough gives you control over thickness and chew, plus your kitchen will smell incredible while it rises. Either way, let the dough come to room temperature before you start stretching it or youll be fighting it the whole time. I also keep a ball of dough in the freezer for emergencies, it thaws in a couple of hours and has saved me more than once.

Getting the Crust Just Right

The secret to a crispy, golden crust is high heat and a hot surface, whether thats a pizza stone, a cast iron skillet, or even an upside-down baking sheet preheated in the oven. I learned the hard way that putting pizza on a cold pan leads to a pale, floppy bottom that never quite crisps up. If you dont have a stone, crank the oven as high as it goes and use a heavy baking sheet dusted with cornmeal. The cornmeal acts like tiny ball bearings, helping the dough slide and adding a pleasant crunch.

Making It Your Own

This pizza is endlessly adaptable once you nail the base. Ive added thin slices of prosciutto before baking for a salty, savory contrast, or scattered arugula on top after it comes out for a peppery freshness. Roasted red peppers, caramelized onions, or even figs work beautifully with the hot honey. Sometimes I swap the ricotta for burrata and tear it over the hot pizza so it melts into creamy pools.

• Try different honeys like wildflower, chestnut, or orange blossom for unique flavor twists.
• Add a handful of baby spinach or kale under the cheese for extra color and nutrition.
• Use gluten-free dough if needed, it crisps up just as well with the right oven temperature.

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This pizza has become my answer to whats for dinner when I want something special without spending hours in the kitchen. The combination of creamy, spicy, and sweet never gets old, and every time I make it, someone asks for the recipe.

Recipe Questions & Answers

→ What makes hot honey ricotta pizza special?

The combination of creamy, mild ricotta cheese with the sweet-spicy heat of infused honey creates an incredible flavor contrast. The honey's warmth mellows the sharpness while red pepper flakes add gentle heat, perfectly balancing the rich, melty cheeses and crispy crust.

→ Can I make the hot honey ahead of time?

Absolutely. Prepare the honey mixture up to a week in advance and store it in an airtight container at room temperature. Gently reheat before drizzling to restore that perfect pourable consistency.

→ What's the best way to achieve a crispy crust?

Preheat your oven to 475°F with a pizza stone inside for at least 30 minutes. The intense heat from the stone creates immediate bottom heat, ensuring that beautiful golden crunch while keeping the inside fluffy and tender.

→ Can I use fresh mozzarella instead of shredded?

Yes, but pat it dry with paper towels first to remove excess moisture. Fresh mozzarella releases more water during baking, which can make your crust soggy. If using, slice thinly and distribute evenly for best results.

→ How spicy is the hot honey topping?

The heat level is customizable. One teaspoon of red pepper flakes provides gentle warmth that builds without overwhelming the honey's sweetness. Start with less if you're sensitive to spice, or increase to 2 teaspoons for those who love that extra kick.

→ What other toppings work well with this flavor profile?

Thinly sliced prosciutto adds savory depth, while fresh arugula after baking provides peppery contrast. Roasted red peppers, caramelized onions, or even figs before baking complement the honey beautifully.