Hot Honey Ricotta Pizza (Printer-Friendly)

Fluffy crust meets creamy cheese and spicy honey drizzle

# What You'll Need:

→ Dough & Base

01 - 1 pizza dough (store-bought or homemade, approximately 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

# Step-by-Step Guide:

01 - Preheat oven to 475°F. Place a pizza stone in the oven 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 if using for easier transfer.
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.
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 12 to 15 minutes, or until the crust is golden 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, approximately 2 to 3 minutes.
09 - Remove pizza from oven and let 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.

# Expert Tips:

01 -
  • Sweet and spicy collide: The warm honey cuts through rich cheese in a way that feels both indulgent and unexpectedly light.
  • Ready in under an hour: This isn't a weekend project; it's a weeknight dinner that tastes like you planned it all along.
  • Creamy ricotta stays creamy: Unlike heavy mozzarella-only pizzas, the ricotta creates pockets of silky texture that keeps things interesting.
02 -
  • Cold ricotta spreads unevenly: Let ricotta sit at room temperature for 10 minutes before mixing so it's easier to work with and seasons more evenly.
  • Hot honey transforms in seconds: Don't skip warming it gently—cold honey on hot pizza is jarring, but warm honey melts slightly and carries flavor differently.
  • Basil goes on last, always: Add it after the oven so it stays bright and aromatic instead of wilting into the cheese.
03 -
  • Use a pizza stone if you have one: The stone holds heat and creates a crispy crust that a baking sheet simply can't match.
  • Don't skip the resting period: Those 2 to 3 minutes after baking let the cheese set enough to hold toppings instead of sliding everywhere.
  • Taste your ricotta mixture before spreading: Seasoning it properly means the honey doesn't have to do all the flavor work.
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