Hot Honey Ricotta Pizza

My kitchen counter was dusted with flour, my hands sticky with dough, when I realized I had forgotten the tomato sauce entirely. Instead of panicking, I dolloped ricotta straight onto the crust, shredded whatever cheese was left in the fridge, and drizzled honey I had infused with chili flakes the week before. That happy accident turned into the pizza I now make on purpose every single week.

I served this to friends who swore they only liked classic pepperoni pizza. They went quiet after the first slice, then asked if I could make another one immediately. One of them still texts me photos whenever she tries to recreate it at home, and I love seeing her version with extra basil or a drizzle of balsamic.

Ingredients

• Pizza dough: Whether you buy it from the store or make your own, let it come to room temperature so it stretches easily without snapping back.
• Cornmeal: This keeps the dough from sticking and adds a subtle crunch to the bottom crust that reminds me of pizzeria ovens.
• Olive oil: A good drizzle before baking helps the edges crisp up and adds richness to every bite.
• Ricotta cheese: Use whole milk ricotta for the creamiest, fluffiest texture that melts into little pockets of comfort.
• Mozzarella cheese: Freshly shredded melts better than pre-shredded, which often contains anti-caking agents that can make it rubbery.
• Parmesan cheese: The salty, nutty punch of real Parmigiano-Reggiano is worth it, it caramelizes beautifully under high heat.
• Garlic powder: I learned to mix this into the ricotta instead of using fresh garlic, which can burn in a hot oven.
• Honey: Any variety works, but I love wildflower honey for its floral notes that balance the heat.
• Red wine vinegar: Just a splash cuts the sweetness of the honey and makes the hot honey taste more complex.
• Red pepper flakes: Start with less if you are cautious, you can always add more heat at the table.
• Fresh basil leaves: Tear them by hand right before serving so they release their fragrant oils and stay bright green.

Instructions

Get the oven blazing hot:

Preheat your oven to 475°F and let that pizza stone heat up inside for at least 20 minutes. The intense heat is what gives you that crispy, blistered crust that makes homemade pizza taste like it came from a wood-fired oven.

Shape your dough:

On a floured surface, gently stretch the dough into a 12-inch circle, working from the center outward and letting gravity do some of the work. If it fights back, let it rest for five minutes and try again.

Season the ricotta:

In a bowl, stir together ricotta, garlic powder, a pinch of salt, and a few grinds of black pepper until it is smooth and creamy. This step makes all the difference, plain ricotta can taste flat and one-dimensional.

Build the base:

Spread the ricotta mixture over the dough, leaving a half-inch border so the crust can puff up and turn golden. Do not overthink it, rustic and uneven looks beautiful once it bakes.

Layer on the cheese:

Scatter mozzarella and Parmesan evenly over the ricotta, then add red pepper flakes if you want a little heat baked right in. Drizzle olive oil over everything to help it all meld together.

Bake until bubbly:

Slide the pizza onto the hot stone or a baking sheet and bake for 12 to 15 minutes, watching for golden edges and cheese that bubbles and browns in spots. Your kitchen will smell incredible.

Make the hot honey:

While the pizza bakes, warm honey and red wine vinegar in a small saucepan over low heat, stirring until it is smooth and fragrant. This takes just a couple of minutes and transforms plain honey into something magical.

Finish with flair:

Let the pizza cool for a minute or two, then drizzle the hot honey generously over the top and scatter torn basil leaves. Slice it up and serve while it is still warm and irresistible.

Save

The first time I brought this to a potluck, someone asked if I had ordered it from a restaurant. I laughed and told them it took me less than half an hour, and I watched their face light up with the realization that they could make it too. That moment reminded me why I love cooking, it is not about being fancy, it is about sharing something delicious that makes people happy.

Make It Your Own

Once you have made this pizza a few times, you will start dreaming up your own variations. I have added crispy prosciutto before baking for a salty contrast, piled on peppery arugula after it comes out of the oven, and even swapped in goat cheese when I ran out of ricotta. A friend of mine uses hot honey made with habanero-infused honey, and it is dangerously addictive. The beauty of this recipe is that the core combination of creamy cheese and sweet heat works with almost anything you throw at it.

Storing and Reheating

Leftover slices keep in the fridge for up to three days, though they rarely last that long in my house. I reheat them in a hot skillet over medium heat, covered loosely with foil, so the bottom crisps up again and the cheese gets melty without drying out. The microwave will make the crust chewy and sad, so avoid it if you can. If you have extra hot honey, store it in a jar at room temperature and drizzle it on everything from fried chicken to vanilla ice cream.

Serving Suggestions

This pizza is rich and satisfying enough to be the main event, but I love serving it with a simple arugula salad dressed in lemon juice and olive oil to cut through the richness. Roasted vegetables like zucchini or bell peppers also make a great side, or you can go full indulgence and pair it with garlic knots. If you are serving a crowd, slice the pizza into smaller squares so people can grab a piece with a drink in hand.

• A crisp white wine like Pinot Grigio or a cold beer balances the sweetness and spice perfectly.
• For a lighter option, serve it alongside a citrusy fennel and orange salad.
• If you have kids, let them drizzle their own honey so they can control the heat level.

Save

Every time I pull this pizza out of the oven, I am reminded that some of the best recipes come from mistakes and moments of improvisation. I hope it becomes one of those dishes you make without thinking, the kind that fills your kitchen with warmth and your table with happy faces.

Recipe FAQ

→ What makes the honey spicy?

Red pepper flakes infuse into warm honey with red wine vinegar, creating that signature sweet-heat combination. Adjust the flakes to control the intensity.

→ Can I make this ahead?

Prepare the ricotta mixture and hot honey in advance. Keep them refrigerated separately, then assemble and bake when ready to serve for best results.

→ What if I don't have a pizza stone?

A baking sheet works perfectly. Preheat it in the oven for a crispier bottom crust, or use a cast-iron skillet for similar results.

→ Can I add meat?

Thin prosciutto or crispy bacon pairs beautifully. Add before baking so the fat renders into the cheese layer, amplifying the savory elements.

→ How do I store leftovers?

Refrigerate in an airtight container up to 3 days. Reheat at 375°F for 8–10 minutes to restore crispiness. The honey may caramelize further.

→ Is the dough recipe included?

Store-bought or homemade dough both work. Aim for about 12 ounces—enough to roll into a 12-inch circle that bakes up thick and fluffy.