Save to Pinterest The smell of honey warming on the stove stopped me mid-reach for the oven mitt. I'd drizzled cold honey on pizza before, but that night I heated it with a splash of vinegar and red pepper on a whim. The kitchen filled with this wild, sweet-spicy steam, and I knew immediately I'd stumbled onto something good. When I pulled that first pie out, the ricotta had puffed in little clouds and the crust had gone deeply gold. One bite and I understood why pizza doesn't always need tomato sauce.
I made this for a small dinner party once, and my friend who claims she hates anything spicy went back for a third slice. She kept saying she couldn't stop eating it, even though the heat made her reach for water. The balance between creamy cheese and that bright, prickly honey just works. Everyone stood around the kitchen island, and we polished off two pizzas before anyone even sat down. It became the thing I bring when someone says, just make whatever.
Ingredients
- Pizza dough (store-bought or homemade, about 12 oz / 340 g): I always keep a ball in the freezer because it thaws in an hour and saves me on nights when I need something fast and satisfying.
- Cornmeal, for dusting (optional): This keeps the dough from sticking and gives the bottom a little grit and crunch, like pizzeria style.
- Olive oil (2 tablespoons): Drizzling it over the cheese before baking creates these golden, crispy spots that make every bite better.
- Ricotta cheese (1 cup / 240 g): Use whole milk ricotta if you can find it, the extra richness makes the pizza feel indulgent without being heavy.
- Mozzarella cheese, shredded (1 cup / 115 g): Freshly shredded melts more evenly than pre-shredded, and it doesn't have that weird coating.
- Parmesan cheese, grated (1/2 cup / 50 g): This adds a sharp, salty punch that balances the sweetness of the honey.
- Garlic powder (1 teaspoon): I learned to mix this into the ricotta instead of sprinkling it on top so every bite has that subtle garlic warmth.
- Salt and pepper, to taste: Don't skip seasoning the ricotta, it needs it or the whole thing tastes flat.
- Honey (1/4 cup / 60 ml): Any honey works, but I love using wildflower or clover for a floral note that plays well with the basil.
- Red wine vinegar (1 tablespoon / 15 ml): This cuts the sweetness and gives the honey a tangy edge that keeps it from being cloying.
- Red pepper flakes (1 teaspoon, optional): Start with less if you're nervous, you can always add more at the table.
- Fresh basil leaves, for garnish: Tear them by hand right before serving so they stay bright green and fragrant.
Instructions
- Get the oven screaming hot:
- Preheat your oven to 475°F (245°C) and if you have a pizza stone, slide it onto the middle rack now. The stone soaks up heat and gives you that crispy, blistered crust you want.
- Shape your dough:
- On a lightly floured counter, stretch or roll the dough into a 12-inch circle, letting it rest if it fights back. Dust your baking sheet or pizza peel with cornmeal so it slides off easily later.
- Season the ricotta:
- In a medium bowl, stir together ricotta, garlic powder, a good pinch of salt, and a few grinds of pepper. Taste it, it should be savory and lively, not bland.
- Build the base:
- Spread the ricotta mixture evenly over the dough, leaving a half-inch border for the crust to puff. Don't overload it or the center will stay soggy.
- Layer the cheeses:
- Scatter mozzarella and Parmesan over the ricotta, then sprinkle red pepper flakes if you want a little kick baked right in. Drizzle the olive oil over everything in a slow spiral.
- Bake until golden:
- Transfer the pizza to your preheated stone or baking sheet and bake for 12 to 15 minutes, watching for a deeply golden crust and bubbling, browning cheese. The edges should look almost burnt in spots, that's where the flavor is.
- Make the hot honey:
- While the pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat. Stir gently until it's warm and silky, about 2 to 3 minutes, don't let it boil.
- Cool and finish:
- Let the pizza rest for 2 to 3 minutes after it comes out so the cheeses set up a little. Drizzle the hot honey all over in a generous zigzag, then scatter torn basil leaves on top.
- Slice and serve:
- Cut into wedges with a sharp pizza cutter and serve immediately while the crust is still crackling. Pass extra hot honey at the table for anyone who wants more.
Save to Pinterest One Sunday morning I reheated a leftover slice in a cast iron skillet, and the crust crisped up so perfectly I almost liked it better than fresh. My partner wandered in, still half asleep, and we split it with coffee. It became this quiet little ritual, making extra on purpose so we'd have cold pizza to reheat. Sometimes the best part of a recipe is what it becomes the next day.
Making It Your Own
I've added thin slices of prosciutto before baking, and the saltiness against the honey is incredible. A friend once tossed arugula on top after it came out of the oven, and the peppery greens made it feel lighter and more complete. You can also try different honeys, I used buckwheat honey once and it gave everything this deep, almost smoky flavor. Roasted red peppers or caramelized onions would be beautiful here too, just don't overload the dough or it won't crisp.
Timing and Texture
The key to a crispy crust is a blazing hot oven and not too many wet toppings. I learned this the hard way after a soggy-centered disaster when I piled on fresh tomatoes. If you're using a baking sheet instead of a stone, preheat the sheet in the oven for 10 minutes before sliding the pizza on. It mimics the effect of a stone and gives you that crackling bottom. Watch the edges closely in the last few minutes, once they start to blister and char slightly, you're done.
Serving and Storing
This pizza is best straight out of the oven when the cheese is still molten and the honey is warm. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat slices in a hot skillet over medium heat, covered, for a few minutes until the bottom crisps and the cheese softens again.
- Serve with a simple arugula salad dressed in lemon and olive oil to balance the richness.
- Pair it with a crisp white wine or a light beer, something that won't compete with the sweet heat.
- If you're feeding a crowd, double the recipe and bake two pizzas back to back, they go fast.
Save to Pinterest Every time I make this, someone asks for the recipe, and I love that it sounds more complicated than it is. It's one of those dishes that makes you look like you know what you're doing, even when you're just winging it.
Recipe FAQs
- → What makes the honey spicy?
Red pepper flakes are added to the honey mixture, creating a gentle heat that balances beautifully with the honey's natural sweetness.
- → Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Store it in the refrigerator wrapped tightly in plastic wrap, then bring to room temperature before stretching.
- → What if I don't have a pizza stone?
A baking sheet works perfectly fine. Preheat it in the oven for extra crispy results, or simply bake on a room-temperature sheet for slightly softer crust.
- → Can I adjust the heat level?
Absolutely. Start with ½ teaspoon of red pepper flakes for mild heat, or increase to 1-2 teaspoons if you love spice. You can also omit them entirely for a sweet honey version.
- → What other toppings work well?
Thinly sliced prosciutto, crispy bacon, arugula after baking, or roasted vegetables like bell peppers and onions all complement the sweet honey and creamy ricotta beautifully.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness. The honey drizzle is best added fresh when reheating.