Hot Honey Ricotta Pizza

My neighbor showed up at my door one Thursday night with a jar of honey she'd just infused with chili flakes, insisting I try it on pizza. I was skeptical—honey on pizza sounded like something from a food trend I'd missed—but one bite of that sweet-heat combination over creamy ricotta changed everything. The contrast between the cool, tangy cheese and the warm, spicy drizzle was so good I made it again the next weekend. Now it's the pizza I crave when I want something that feels a little fancy but comes together in under an hour.

I made this for a small dinner party last spring, and my friends went quiet after the first bite—the kind of quiet that means something worked. One of them, who usually picks all the toppings off her pizza, ate three slices without pausing. The hot honey was still warm when I drizzled it over the top, and the basil released this incredible fragrance that filled the whole kitchen. That night, I realized this pizza wasn't just food, it was a conversation starter.

Ingredients

• Pizza dough: Store-bought works beautifully here, but if you have time to make your own, the thicker crust gives you more chew and a better canvas for all that cheese.
• Cornmeal: This isn't essential, but it adds a subtle crunch to the bottom and helps the dough slide off the peel without sticking.
• Olive oil: Brushing it over the cheese before baking creates little golden pockets and adds richness to every bite.
• Ricotta cheese: Use whole milk ricotta if you can find it—it's creamier and doesn't get watery in the oven.
• Mozzarella cheese: Shred it yourself from a block for better melt and flavor, pre-shredded tends to clump.
• Parmesan cheese: Freshly grated Parmesan brings a salty, nutty depth that balances the sweetness of the honey.
• Garlic powder: It blends into the ricotta smoothly and gives a mellow garlic flavor without the bite of raw garlic.
• Honey: Use a mild honey like clover or wildflower so the heat from the pepper flakes can shine through.
• Red wine vinegar: Just a tablespoon cuts the sweetness and adds a subtle tang that makes the honey more complex.
• Red pepper flakes: Start with less if you're heat-sensitive, you can always add more at the table.
• Fresh basil leaves: Add these after baking so they stay bright green and aromatic, wilted basil loses its magic.

Instructions

Preheat your oven high:

Set it to 475°F and let it heat for at least 20 minutes, especially if you're using a pizza stone. A screaming hot oven is what gives you that crispy, golden crust.

Shape the dough:

Stretch it gently with your hands or roll it out on a floured surface to about 12 inches. If it keeps shrinking back, let it rest for five minutes and try again.

Mix the ricotta base:

Stir together ricotta, garlic powder, salt, and pepper until smooth. This seasoned ricotta is your flavor foundation, so taste it and adjust before spreading.

Spread the ricotta:

Use a spoon or offset spatula to spread it evenly, leaving a half-inch border for the crust to puff up. Don't worry if it's not perfect, it'll settle as it bakes.

Add the cheeses:

Scatter mozzarella and Parmesan over the ricotta, then sprinkle red pepper flakes if you want the heat baked in. Drizzle olive oil over everything for extra richness.

Bake until golden:

Slide the pizza onto your stone or baking sheet and bake for 12 to 15 minutes. Watch for bubbling cheese and a crust that's deeply golden at the edges.

Make the hot honey:

While the pizza bakes, warm honey and vinegar in a small pan over low heat, stirring occasionally. It should be just warm enough to drizzle easily, not boiling.

Finish and serve:

Let the pizza cool for a couple of minutes, then drizzle the hot honey generously and scatter fresh basil on top. Slice it up and serve while it's still warm.

Bookmark

One Saturday afternoon, I made this pizza for lunch and ate two slices on my back porch with a cold drink. The sun was warm, the basil smelled like summer, and the sweet-spicy honey made everything feel a little more special than a regular weekend. It's funny how a simple pizza can turn an ordinary day into something you remember.

Customizing Your Pizza

This recipe is forgiving and loves additions. I've added crispy prosciutto before baking for a salty, smoky contrast, and I've scattered peppery arugula on top right before serving for a fresh bite. Roasted red peppers or caramelized onions work beautifully too, adding sweetness and depth without overwhelming the ricotta. If you like more heat, stir extra red pepper flakes directly into the honey, or use a hot honey you already love from the store.

Storing and Reheating

Leftover slices keep in the fridge for up to three days in an airtight container. Reheat them in a hot oven or toaster oven at 400°F for about 5 minutes to bring back the crispy crust, microwaving makes it soggy. If you have extra hot honey, store it in a sealed jar at room temperature and use it on roasted vegetables, fried chicken, or drizzled over cornbread. It stays good for weeks and makes everything taste more interesting.

Serving Suggestions

This pizza is rich enough to be the main event, but a simple green salad with lemon vinaigrette balances it perfectly. I like serving it with a glass of something crisp and cold, like a sparkling water with lime or a light white wine. If you're feeding a crowd, slice it into smaller squares for an appetizer, it disappears fast.

• Pair it with a bitter green salad to cut through the richness of the cheese.
• Serve it alongside roasted vegetables or a tomato and cucumber salad for a complete meal.
• For a party, cut it into bite-sized pieces and serve it warm on a platter with extra basil on the side.

Bookmark

This pizza has become one of those recipes I make without thinking, the kind that feels effortless but always impresses. I hope it brings you as much joy as it's brought me, one sweet, spicy, cheesy slice at a time.

Recipe Questions

→ What makes hot honey special?

Hot honey combines warmed honey with red wine vinegar and red pepper flakes, creating a sweet-spicy condiment that pairs beautifully with salty cheeses and crispy crust. The vinegar cuts through the richness while the heat adds excitement.

→ Can I make this spicier?

Absolutely. Increase the red pepper flakes in the honey or add extra sprinkle directly on the cheese before baking. You can also use a hotter honey variety or add a pinch of cayenne to the ricotta mixture.

→ What's the best way to reheat leftovers?

Reheat in a 375°F oven for 5-8 minutes until cheese melts again. Avoid microwaving as it makes the crust soggy. A skillet over medium heat also works well for crispy-bottomed slices.

→ Can I use fresh mozzarella instead?

Fresh mozzarella works but releases more moisture. Pat it dry with paper towels before using, or consider mixing it half-and-half with shredded mozzarella for the best texture and melt.

→ What other toppings work well?

Thinly sliced prosciutto adds salty contrast, while arugula after baking brings freshness. Roasted red peppers, caramelized onions, or even figs would complement the sweet-heat profile beautifully.