Save My neighbor knocked on the door one Tuesday night holding a jar of honey shed infused with chili flakes, insisting I drizzle it over anything and everything. I happened to have dough rising on the counter and ricotta in the fridge, so we made this pizza on a whim. The combination of creamy cheese and that sweet, prickly heat stopped us mid-bite. Weve been making it ever since, tweaking the honey intensity and arguing over whether more basil is always better.
I made this for a small dinner party last spring and watched three friends go completely silent after the first slice. One of them, who usually talks through every meal, just pointed at the pizza and nodded. The hot honey had pooled in little pockets on the cheese, and every bite was different. We ended up making a second one before dessert, which has never happened before in my kitchen.
Ingredients
- Pizza dough (store-bought or homemade, about 12 oz): I keep dough in the freezer for emergencies, and it thaws in about an hour on the counter, making this pizza possible any night of the week.
- Cornmeal, for dusting (optional): This keeps the dough from sticking and adds a subtle crunch to the bottom crust that reminds me of pizzeria pies.
- Olive oil (2 tablespoons): Drizzling it over the cheese before baking creates golden, crispy edges that I now consider non-negotiable.
- Ricotta cheese (1 cup): Use whole milk ricotta if you can find it, the richness makes a noticeable difference and balances the heat beautifully.
- Mozzarella cheese, shredded (1 cup): Freshly shredded melts better than pre-shredded, which sometimes has coatings that prevent that perfect bubble and stretch.
- Parmesan cheese, grated (1/2 cup): The salty, nutty bite cuts through the sweetness and ties everything together.
- Garlic powder (1 teaspoon): I prefer this to fresh garlic here because it blends smoothly into the ricotta without burning in the oven.
- Salt and pepper: Season the ricotta well, it needs more than you think to stand up to the honey and cheese.
- Honey (1/4 cup): Wildflower or clover honey work beautifully, but Ive also used orange blossom for a floral twist.
- Red wine vinegar (1 tablespoon): This sharpens the honey and keeps it from tasting one-dimensional, adding a tangy backbone.
- Red pepper flakes (1 teaspoon, optional): Start with less if youre cautious, you can always add more at the table.
- Fresh basil leaves: Tear them just before scattering so they release their fragrance and stay bright green against the golden crust.
Instructions
- Preheat and Prep:
- Set your oven to 475°F and slide a pizza stone onto the middle rack if you have one. The stone soaks up heat and gives you a crispier crust than a baking sheet alone.
- Shape the Dough:
- On a floured surface, stretch or roll the dough into a 12-inch circle, working from the center outward. If it springs 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 pepper until smooth. Taste it, this is your chance to adjust before it goes on the dough.
- Build the Base:
- Spread the ricotta mixture over the dough, leaving a half-inch border for the crust to puff. I use the back of a spoon to swirl it evenly.
- Layer the Cheese:
- Scatter mozzarella and Parmesan over the ricotta, then add red pepper flakes if you want heat baked in. Drizzle olive oil over everything in a slow zigzag.
- Bake Until Golden:
- Transfer the pizza to the stone or a baking sheet and bake for 12 to 15 minutes. Watch for bubbling cheese and a crust that turns deep gold at the edges.
- Make the Hot Honey:
- While the pizza bakes, warm honey and red wine vinegar in a small pan over low heat, stirring until blended. It should smell sweet and slightly sharp.
- Finish and Serve:
- Let the pizza cool for two minutes, then drizzle the hot honey generously across the top. Scatter torn basil leaves, slice, and serve while the cheese is still molten.
Save One night I made this for my sister, who swore she didnt like ricotta. She ate three slices and asked for the recipe before she left. Now she brings a version of this to potlucks and people always ask what makes it so different. I think its the honey, but really its the balance, the way every element plays off the others without fighting for attention.
Choosing Your Honey
Ive experimented with buckwheat honey for a deeper, molasses-like finish, and it worked surprisingly well with the ricotta. Lighter honeys like acacia keep things delicate and let the pepper flakes shine. If youre feeling adventurous, try hot pepper-infused honey from a farmers market, it cuts out a step and adds complexity you cant replicate at home.
Making It Your Own
Ive added prosciutto before baking and the salty, crispy edges were a revelation against the sweet honey. Roasted red peppers or caramelized onions work beautifully if you want more vegetables. A handful of arugula tossed on after baking adds a peppery bite and makes the whole thing feel a little more virtuous, even though its still pizza.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the crust softens a bit. Reheat slices in a skillet over medium heat with a lid on for a few minutes to crisp the bottom and melt the cheese again. The honey doesnt reheat well on top, so I usually drizzle fresh honey over warmed slices for that just-made feeling.
- Store any extra hot honey in a sealed jar at room temperature for up to a month.
- If your dough is too sticky to handle, dust your hands and the surface with more flour as you work.
- For a thicker crust, let the shaped dough rest for 10 minutes before adding toppings so it puffs up more in the oven.
Save This pizza has become my answer to whats for dinner when I want something that feels indulgent but doesnt require much effort. The sweet heat surprise never gets old, and every time I make it, someone asks for the recipe.
Recipe FAQs
- → Can I make the hot honey ahead of time?
Absolutely. Prepare the spicy honey mixture up to two weeks in advance. Store in an airtight container at room temperature. Gently reheat before drizzling for optimal pourability.
- → What if I don't have a pizza stone?
A baking sheet works perfectly. Preheat it in the oven for 10 minutes before adding your pizza. This helps achieve a crispier bottom crust, mimicking stone-baked results.
- → How can I adjust the spice level?
Start with half the red pepper flakes for mild heat. Add more gradually until you reach your desired intensity. Remember, the heat concentrates in the honey as it simmers.
- → Can I use fresh mozzarella instead of shredded?
Yes. Slice fresh mozzarella thinly and pat it dry with paper towels to prevent excess moisture on your crust. Distribute evenly for consistent melting.
- → What other toppings work well with this combination?
Thinly sliced prosciutto, crispy bacon, or roasted peppers complement the sweet heat beautifully. Add these before baking. Fresh arugula or peppery watercress make excellent post-bake additions.
- → How do I store leftovers?
Refrigerate in an airtight container for up to three days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness. Avoid microwaving, which makes the crust soggy.