Save My neighbor knocked on my door one Saturday holding a jar of homemade hot honey, and I had no idea what to do with it until pizza night rolled around. I spread ricotta across the dough like I always did, but this time I drizzled that golden, fiery honey over the top right out of the oven. The first bite was a revelation: creamy, spicy, sweet, and completely addictive. Now I keep a jar in my pantry at all times, and this pizza has become my most requested dish.
I made this for my book club on a whim, and three people texted me the next day asking for the recipe. One friend admitted she ate two slices standing at the counter before the meeting even started. The combination of bubbling cheese and that glossy drizzle of hot honey made everyone go quiet for a moment, which is rare when we get together. It is the kind of dish that turns a casual gathering into a memory.
Ingredients
- Pizza dough (store-bought or homemade, about 12 oz / 340 g): I usually grab a ball from the bakery section, but homemade dough gives you that airy, chewy crust that crisps beautifully in a hot oven.
- Cornmeal, for dusting (optional): A light sprinkle keeps the dough from sticking and adds a subtle crunch to the bottom crust.
- Olive oil (2 tablespoons): Drizzling this over the cheese before baking creates golden, crispy edges that everyone fights over.
- Ricotta cheese (1 cup / 240 g): Use whole milk ricotta for the creamiest, most luxurious base, it melts into pockets of richness.
- Mozzarella cheese, shredded (1 cup / 115 g): Fresh mozzarella works too, but I prefer pre-shredded for even melting and less moisture.
- Parmesan cheese, grated (1/2 cup / 50 g): This adds a sharp, nutty depth that balances the sweetness of the honey perfectly.
- Garlic powder (1 teaspoon): I mix this into the ricotta for a gentle savory note that does not overpower the delicate flavors.
- Salt and pepper, to taste: Season the ricotta well, it needs a little help to shine against all that cheese.
- Honey (1/4 cup / 60 ml): Any variety works, but wildflower or clover honey gives a floral sweetness that plays nicely with the heat.
- Red wine vinegar (1 tablespoon / 15 ml): This brightens the honey and keeps it from tasting too syrupy or one-dimensional.
- Red pepper flakes (1 teaspoon, optional): Adjust to your heat tolerance, I like a generous pinch for a lingering warm tingle.
- Fresh basil leaves, for garnish: Tear these over the hot pizza so they wilt slightly and release their perfume.
Instructions
- Preheat and Prep:
- Crank your oven to 475°F (245°C) and slide a pizza stone onto the middle rack if you have one. The high heat is what gives you that crispy, blistered crust.
- Shape the Dough:
- On a floured surface, stretch or roll your dough into a 12-inch circle, working from the center outward. If you are using cornmeal, dust your baking sheet or peel now for an easy slide into the oven.
- Mix the Ricotta:
- In a medium bowl, stir together ricotta, garlic powder, salt, and pepper until smooth and well seasoned. Taste it, you want it flavorful on its own.
- Spread the Ricotta Base:
- Spoon the ricotta mixture over the dough, leaving a half-inch border for the crust to puff up. Use the back of your spoon to spread it evenly.
- Layer the Cheese:
- Scatter mozzarella and Parmesan over the ricotta, then sprinkle red pepper flakes if you like heat. Drizzle olive oil over everything in a slow, even stream.
- Bake:
- Transfer your pizza to the hot stone or baking sheet and bake for 12 to 15 minutes. You are looking for a golden crust and cheese that bubbles and browns in spots.
- Make the Hot Honey:
- While the pizza bakes, warm honey and red wine vinegar in a small saucepan over low heat, stirring until blended. It should smell fragrant and slightly tangy.
- Finish and Serve:
- Let the pizza cool for a couple of minutes, then drizzle the hot honey generously over the top. Tear fresh basil leaves and scatter them across the surface, slice, and serve immediately.
Save I will never forget the look on my dad's face when he took his first bite of this pizza. He is not a sweets person, so I worried the honey would throw him off, but he closed his eyes and nodded like he had just discovered something profound. That is the magic of this dish: it surprises people, and then it wins them over completely.
Choosing Your Dough
Store-bought dough is a lifesaver on weeknights, and most grocery bakeries sell fresh balls that taste miles better than the pre-rolled stuff. If you have time, let the dough sit at room temperature for 20 minutes before stretching, it will be easier to work with and less likely to snap back. Homemade dough is worth it if you are feeling ambitious, but I have made this dozens of times with store-bought and no one has ever complained.
Balancing the Heat
The red pepper flakes in the honey are optional, but I think they are what make this pizza unforgettable. Start with half a teaspoon if you are cautious, you can always add more next time. I once made this for a friend who cannot handle spice, so I left the flakes out entirely and she still raved about the sweet, tangy honey. It is flexible, and that is part of why I love it.
Serving and Storing
This pizza is best eaten fresh and hot, right when the cheese is still molten and the honey is glossy. Leftovers can be stored in the fridge for up to two days, but reheat them in a hot oven or skillet to bring back the crispy crust. Microwaving will make it soggy, and you will lose all that beautiful texture.
- Add arugula or roasted vegetables right after baking for a fresh, colorful twist.
- Try prosciutto or crispy bacon before baking if you want a smoky, savory contrast.
- Experiment with different honey varieties like buckwheat or orange blossom for unique flavor notes.
Save Every time I make this pizza, someone asks if it is complicated, and I just smile. It is one of those dishes that tastes like you spent all day in the kitchen, but really you just layered a few great ingredients and let the oven do the work.
Recipe FAQs
- → Can I make the hot honey ahead of time?
Yes, you can prepare the hot honey up to a week in advance. Store it in an airtight container at room temperature and gently reheat before drizzling over the pizza.
- → What can I substitute for ricotta cheese?
You can use cottage cheese blended until smooth, mascarpone for a richer flavor, or even goat cheese for a tangy twist. Adjust seasoning to taste.
- → How do I prevent the crust from getting soggy?
Pre-bake the dough for 3-5 minutes before adding toppings, avoid overloading with cheese, and ensure your oven is fully preheated to 475°F for a crispy base.
- → Can I freeze leftover pizza?
Yes, cool the pizza completely, wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 2 months and reheat in a 375°F oven for best results.
- → What type of honey works best?
Wildflower or clover honey are excellent choices for balanced sweetness. For more complex flavor, try buckwheat or orange blossom honey.
- → How can I adjust the heat level?
Reduce or omit red pepper flakes for less heat, or add more flakes and a pinch of cayenne pepper for extra spice. Taste the hot honey before drizzling to adjust.