Save My neighbor knocked on the door one Friday with a jar of honey she'd mixed with chili flakes, insisting I drizzle it over something cheesy. I had pizza dough thawing and ricotta in the fridge, so I tried it that night. The first bite stopped me mid-chew—creamy, spicy, sweet all at once. I've made it every few weeks since, and that jar is always within reach now.
I served this to friends who claimed they hated ricotta on pizza. They went quiet after the first slice, then asked for the recipe before they left. One of them texted me a photo of her own version two days later. That's when I knew this wasn't just another dinner—it was the kind of recipe that travels from kitchen to kitchen on its own.
Ingredients
- Pizza dough (store-bought or homemade, about 12 oz / 340 g): I keep store-bought dough in the freezer for nights when I need something fast, but homemade adds a chewier, airier crust if you have the time.
- Cornmeal, for dusting (optional): A handful scattered on the pan keeps the bottom crisp and prevents sticking, plus it adds a subtle crunch.
- 2 tablespoons olive oil: Brush it over the cheese before baking and the edges turn golden and crackly instead of pale.
- 1 cup ricotta cheese (240 g): Use whole milk ricotta for the creamiest spread—low-fat versions can turn grainy in the oven.
- 1 cup mozzarella cheese, shredded (115 g): Shred it yourself from a block for better melt and fewer clumps than pre-shredded bags.
- 1/2 cup Parmesan cheese, grated (50 g): Freshly grated Parmesan brings sharp, salty pops that balance the honey's sweetness.
- 1 teaspoon garlic powder: It blends into the ricotta more evenly than fresh garlic, which can burn on the crust.
- Salt and pepper, to taste: Don't skip seasoning the ricotta layer—it needs a little help to stand up to the cheese and honey.
- 1/4 cup honey (60 ml): Wildflower or clover honey work beautifully, but try orange blossom if you want a floral note.
- 1 tablespoon red wine vinegar (15 ml): The vinegar cuts the honey's thickness and keeps it from tasting too sweet.
- 1 teaspoon red pepper flakes (optional, adjust to heat preference): Start with half a teaspoon if you're cautious, you can always add more at the table.
- Fresh basil leaves, for garnish: Tear them with your hands right before serving so they stay bright green and fragrant.
Instructions
- Heat the oven:
- Preheat your oven to 475°F (245°C) and slide a pizza stone onto the center rack if you have one. The stone soaks up heat and crisps the bottom faster than a pan alone.
- Shape the dough:
- On a floured counter, stretch or roll the dough into a 12-inch circle, letting it rest if it snaps back. Dust your baking sheet or pizza peel with cornmeal so the dough slides off easily.
- Mix the ricotta base:
- Stir together ricotta, garlic powder, salt, and pepper in a bowl until smooth. Taste it—it should be well-seasoned before it goes on the dough.
- Spread the ricotta:
- Use a spoon to spread the ricotta mixture evenly over the dough, leaving a half-inch border for the crust to puff. Don't pile it too thick or the center will stay wet.
- Add the cheeses:
- Scatter mozzarella and Parmesan over the ricotta, then sprinkle red pepper flakes if you want heat. Drizzle olive oil evenly across the top.
- Bake the pizza:
- Transfer the pizza to the hot stone or baking sheet and bake for 12 to 15 minutes. Watch for bubbling cheese and a golden, blistered crust.
- Prepare 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 be pourable but not boiling.
- Finish and serve:
- Pull the pizza from the oven and let it cool for a couple of minutes so the cheese sets. Drizzle the hot honey generously, scatter basil leaves, slice, and serve right away.
Save The first time I made this for my kid, she picked off the basil and ignored the honey. A month later, she asked if we could have that sweet pizza again and ate two slices without complaint. Now it's on rotation, and I catch her sneaking extra honey from the jar when she thinks I'm not looking.
Making It Your Own
I've tried this with prosciutto draped over the top right after baking, and the salty-sweet contrast is incredible. A handful of arugula tossed on while the pizza is still hot adds peppery bite and makes it feel more like a meal. Sometimes I swap in goat cheese for half the ricotta when I want something tangier, and it holds up beautifully under the heat.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness without competing for attention. I also like roasted Brussels sprouts or a platter of sliced tomatoes with olive oil and flaky salt. If you're feeding a crowd, garlic knots or focaccia on the side never hurt, and they soak up any extra honey that drips onto the plate.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the crust softens. Reheat slices in a hot skillet over medium heat for a few minutes to crisp the bottom again. The microwave works in a pinch, but you'll lose that crackly edge.
- Store extra hot honey in a jar at room temperature and it stays pourable for weeks.
- If the ricotta layer separates after reheating, a quick drizzle of fresh honey brings it back to life.
- Cold pizza straight from the fridge is surprisingly good—the flavors meld overnight and the honey thickens into a glaze.
Save This pizza has become my answer to almost every occasion—quick weeknight dinners, lazy weekend lunches, even last-minute guests who show up hungry. It's proof that a few good ingredients and a little heat can turn something simple into something you'll crave all week.
Recipe FAQs
- → Can I make the hot honey ahead of time?
Absolutely. Prepare the hot honey mixture up to a week in advance and store it in an airtight container at room temperature. Gently reheat before drizzling for the best consistency.
- → What's the best way to stretch pizza dough?
Let the dough come to room temperature for 30 minutes, then use your hands to gently press and stretch from the center outward. Avoid using a rolling pin, which can compress the air pockets needed for a fluffy crust.
- → Can I adjust the spice level?
Start with ½ teaspoon of red pepper flakes for mild heat, or increase to 1-2 teaspoons for more intensity. You can also add a dash of cayenne or hot sauce directly into the honey mixture.
- → Do I need a pizza stone?
A pizza stone helps create a crispy bottom crust, but a preheated baking sheet works well too. The key is getting your oven very hot—at least 475°F—before baking.
- → What other toppings work with hot honey?
Prosciutto, crispy bacon, or spicy sausage pair beautifully. After baking, try adding arugula for peppery freshness or roasted peppers for sweetness that complements the honey.
- → Can I use different cheese varieties?
The ricotta base is essential for creaminess, but you can swap mozzarella for provolone or fontina. Aged gouda adds a nice smoky note that balances the sweet honey.