Hot Honey Ricotta Pizza

My countertop was a mess of flour and ricotta when I realized I'd run out of tomato sauce. Instead of panicking, I grabbed the jar of honey from the pantry and remembered a pizza I'd had once in Brooklyn. That night, I drizzled warm honey spiked with vinegar over creamy ricotta and bubbling cheese, and my kitchen smelled like a dream. The sweet-heat combination turned what could have been a disaster into the best pizza I've ever made at home.

I made this for friends on a rainy Friday, and the kitchen filled with the scent of garlic, olive oil, and toasted cheese. When I drizzled that hot honey over the top, everyone went quiet for a moment, then reached for seconds before I'd even finished slicing. One friend called it "dangerously good," and I've been making it for gatherings ever since. It's the kind of pizza that starts conversations and ends with empty plates.

Ingredients

• Pizza dough (12 oz / 340 g): Store-bought works beautifully here, but if you have time, homemade dough adds a personal touch and slightly chewier texture.
• Cornmeal (for dusting): This keeps the dough from sticking and gives the bottom a subtle crunch that reminds me of pizzeria ovens.
• Olive oil (2 tablespoons): Drizzling it over the cheese before baking creates golden, crispy edges and adds richness to every bite.
• Ricotta cheese (1 cup / 240 g): The creamy base that makes this pizza feel indulgent, choose whole milk ricotta for the best texture.
• Mozzarella cheese, shredded (1 cup / 115 g): This melts into those satisfying stretchy strands and balances the ricotta's smoothness.
• Parmesan cheese, grated (1/2 cup / 50 g): Adds a salty, nutty depth that ties all the flavors together.
• Garlic powder (1 teaspoon): A quick way to infuse the ricotta with savory warmth without overpowering the sweetness to come.
• Salt and pepper: Season the ricotta mixture to taste, I usually go generous with the pepper for a little extra kick.
• Honey (1/4 cup / 60 ml): The star of the show, use a good quality honey since its flavor shines through.
• Red wine vinegar (1 tablespoon / 15 ml): This cuts the sweetness and adds a tangy complexity that makes the honey come alive.
• Red pepper flakes (1 teaspoon, optional): Adjust based on your heat tolerance, I like a generous pinch for that lingering warmth.
• Fresh basil leaves: Torn and scattered at the end, they add a burst of color and fresh herbal brightness.

Instructions

Get the oven blazing hot:

Preheat your oven to 475°F (245°C) and if you have a pizza stone, slide it in now. The high heat is what gives you that crispy, golden crust that crackles when you bite into it.

Shape your dough:

On a lightly floured surface, stretch or roll the dough into a 12-inch circle, letting it rest if it springs back. Dust your baking sheet or pizza peel with cornmeal for an easy transfer and that classic pizzeria texture on the bottom.

Mix the ricotta base:

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

Build the cheese layer:

Spread the ricotta mixture evenly over the dough, leaving a half-inch border for the crust to puff up. Scatter the shredded mozzarella and grated Parmesan on top, then sprinkle with red pepper flakes if you want some heat baked right in.

Drizzle with olive oil:

Pour the olive oil evenly over the cheese, this helps everything turn golden and adds richness. Don't skip this step, it makes a real difference in flavor and texture.

Bake until bubbly and golden:

Transfer the pizza to your preheated stone or baking sheet and bake for 12 to 15 minutes. You'll know it's ready 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 occasionally until warmed and blended, about 2 to 3 minutes, the vinegar mellows and the honey becomes silky.

Let it rest briefly:

Remove the pizza from the oven and let it cool for 2 to 3 minutes. This keeps the toppings from sliding off and makes slicing cleaner.

Finish with hot honey and basil:

Generously drizzle the warm honey mixture over the entire pizza, then tear fresh basil leaves and scatter them on top. The contrast of sweet, spicy, and herbal is what makes this pizza unforgettable.

Slice and serve:

Use a pizza cutter to slice into wedges and serve immediately while the cheese is still stretchy and the honey is warm.

Save

The first time I served this to my sister, she took one bite and closed her eyes. She said it reminded her of a trip we took to Italy, even though this pizza is purely my own invention. Sometimes the best recipes aren't about authenticity, they're about creating a moment that feels like a memory. This pizza does that every single time.

How to Customize Your Pizza

I've made this pizza dozens of ways depending on what I have around. For a smokier, savory version, I'll lay thin slices of prosciutto or crumbled crispy bacon over the cheese before baking. If I'm feeling green, I toss a handful of arugula on top right after it comes out, the heat wilts it slightly and adds a peppery freshness. Roasted vegetables like cherry tomatoes or red peppers also work beautifully, just scatter them over the cheese before baking. You can even experiment with different honey varieties, chestnut honey adds an earthy note, while wildflower honey keeps it light and floral.

Making It Work for Your Diet

If gluten is an issue, swap in your favorite gluten-free pizza dough, I've done this many times and the flavor stays just as bold. For a lighter version, you can use part-skim ricotta and reduce the mozzarella slightly, though I find the full-fat versions give the creamiest, most satisfying result. This pizza is already vegetarian, but if you want to add protein, cooked Italian sausage or grilled chicken work surprisingly well with the sweet-heat profile. Just remember to keep the toppings balanced so the crust can still crisp up properly.

Storing and Reheating Leftovers

Leftover slices keep well in an airtight container in the fridge for up to three days, though they rarely last that long in my house. To reheat, I skip the microwave and use a cast-iron skillet over medium heat with a lid on top, this crisps the bottom and melts the cheese without making it rubbery. You can also reheat in a 375°F (190°C) oven for about 8 minutes. The hot honey may soak into the crust a bit after sitting, but that just makes it taste even more caramelized and rich.

• Store pizza in an airtight container in the fridge for up to three days.
• Reheat in a skillet with a lid or in the oven at 375°F (190°C) for best texture.
• Drizzle a little extra hot honey on reheated slices if you want to refresh that sweet-heat punch.

Save

This pizza has become my go-to when I want to impress without stressing. Every time I pull it from the oven and drizzle that glossy hot honey over the top, I'm reminded that the best meals are the ones that surprise you.

Recipe FAQs

→ Can I make the hot honey ahead of time?

Yes, prepare the hot honey mixture up to a week in advance and store in an airtight container at room temperature. Warm gently before drizzling.

→ What if I don't have a pizza stone?

A baking sheet works perfectly fine. Preheat it in the oven for 10 minutes to help achieve a crispier bottom crust.

→ Can I adjust the spice level?

Absolutely. Start with less red pepper flakes in the honey mixture, or omit them entirely for a sweeter profile. Add more if you love the heat.

→ Is there a substitute for ricotta?

Crema or goat cheese can work, though they'll change the flavor profile slightly. Cottage cheese blended until smooth is another option.

→ How do I store leftovers?

Keep in the refrigerator for up to 3 days. Reheat in a 350°F oven for best results—the microwave may make the crust soggy.