Hot Sausage Feta Honey

The first time I made this pizza was on a rainy Tuesday when I needed something exciting to break the dinner routine. The combination of spicy sausage and cool salty feta felt like a revelation, like finding a new favorite song on random shuffle. Now it is the pizza my friends actually request by name when they come over, the one that makes the whole kitchen smell like something special is happening.

Last summer I made this for a small dinner party and watched one friend literally close her eyes after the first bite, savoring the way the hot honey cut through the rich feta. Someone asked for the recipe before they even finished their slice, and I ended up texting it to three people the next day. That is always the sign of a keeper.

Ingredients

• Pizza dough: Store-bought works perfectly but homemade gives you that extra chewy restaurant texture
• Olive oil: Brushing the crust prevents soggy bottoms and creates those golden edges
• Hot Italian sausage: The spice foundation, remove casings and crumble it small for even distribution
• Shredded mozzarella: The melty base that holds everything together
• Crumbled feta: Adds salty creamy bites that contrast beautifully with the heat
• Hot honey: The finishing touch that makes this pizza unforgettable
• Red pepper flakes: Optional but recommended if you love extra heat
• Fresh herbs: Parsley or basil adds color and a fresh finish

Instructions

Heat things up:

Preheat oven to 475°F with pizza stone inside if you have one

Roll it out:

Stretch dough on a floured surface until thin but still handleable

Cook the sausage:

Brown meat in a skillet over medium heat, breaking into small crumbles

Prep the base:

Transfer dough to baking surface, brush crust with olive oil

Layer it on:

Sprinkle mozzarella first, then sausage, then scatter feta evenly

Bake until golden:

Cook 12 to 15 minutes until crust is browned and cheese bubbles

The honey moment:

Drizzle hot honey immediately while pizza is hot, add red pepper flakes

Finish and rest:

Sprinkle fresh herbs on top, wait 5 minutes before slicing

Save

This recipe has become my go-to for nights when we want something restaurant quality but do not want to leave the house. There is something about that honey hitting the hot toppings that feels like magic.

Making It Your Own

Caramelized onions add a sweet depth that plays nicely with the feta. Sometimes I swap in goat cheese for a milder tang, or use vegetarian sausage when I am cooking for friends who do not eat meat.

Perfecting The Crust

Let your dough come to room temperature before stretching. Cold dough fights back and makes the whole process harder. A light dusting of cornmeal on your peel or baking sheet adds that professional crunch.

Serving & Storage

This pizza is best hot from the oven but still delicious at room temperature. Leftovers keep in the fridge for three days and reheat beautifully in a 350°F oven for about 10 minutes. Never microwave pizza unless you want sad soggy crust.

• Double the recipe for parties, it disappears fast
• Let the pizza rest 5 minutes before slicing or the cheese will slide off
• Have extra hot honey on the table for people who want to double down

Save

There is something deeply satisfying about pulling this pizza out of the oven, drizzling that honey, and watching everyone reach for a slice at the same time.

Recipe FAQs

→ Why add honey after baking?

Drizzling honey after baking prevents it from burning in the high heat and ensures the sweet flavor remains vibrant on top of the finished creation.

→ Can I make this less spicy?

Use mild Italian sausage instead of hot, and substitute regular honey for the hot honey. You can always add red pepper flakes separately for those who want extra heat.

→ What's the best way to reheat leftovers?

Reheat in a 375°F oven for 5-8 minutes until hot and crisp. Avoid microwaving as it makes the crust soggy.

→ Can I use store-bought dough?

Absolutely! Store-bought fresh dough works perfectly and saves time. Just let it come to room temperature before rolling for easier handling.

→ What other toppings work well here?

Caramelized onions add sweetness, bell peppers bring crunch, or try arugula fresh after baking for a peppery contrast. The sweet-savory profile pairs well with many additions.