Hot Honey Ricotta Pizza (Printable)

Golden crust with creamy cheeses, spicy honey swirl, and fresh basil for an unforgettable sweet-heat finish.

# What you'll need:

→ Dough & Base

01 - 1 pizza dough (store-bought or homemade, approximately 12 oz)
02 - Cornmeal for dusting, optional
03 - 2 tablespoons olive oil

→ Cheese Layer

04 - 1 cup ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - Salt and pepper to taste

→ Hot Honey

09 - 1/4 cup honey
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon red pepper flakes, optional

→ Garnish

12 - Fresh basil leaves for garnish

# How to make it:

01 - Preheat oven to 475°F. Place a pizza stone in the oven if available.
02 - On a lightly floured surface, stretch or roll out pizza dough to a 12-inch circle. Dust a baking sheet or pizza peel with cornmeal for easier transfer.
03 - In a medium bowl, combine ricotta cheese, garlic powder, salt, and pepper. Mix thoroughly until well blended.
04 - Spread the ricotta mixture evenly over the dough, leaving a 1/2-inch border.
05 - Top with shredded mozzarella and grated Parmesan. Sprinkle with red pepper flakes if using.
06 - Drizzle olive oil evenly over the cheese layer.
07 - Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden and cheese is bubbling.
08 - While pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat. Stir occasionally until warmed and blended, approximately 2-3 minutes.
09 - Remove pizza from oven and allow to cool for 2-3 minutes.
10 - Generously drizzle hot honey over the pizza. Scatter fresh basil leaves on top.
11 - Slice and serve immediately.

# Expert Suggestions:

01 -
  • The hot honey glaze hits your tongue with warmth before the sweetness softens everything into balance.
  • Ricotta keeps the base light and creamy instead of heavy or greasy.
  • You can have this on the table faster than waiting for delivery.
  • It feels fancy enough for guests but easy enough for a random Tuesday.
02 -
  • If your oven runs cool, the crust may stay pale and soft—crank it to 500°F and bake on the lowest rack for a crispier bottom.
  • Don't drizzle the honey before baking or it will caramelize and turn bitter in spots.
  • Let the pizza rest a minute or two after pulling it out so the ricotta firms up and doesn't slide off when you slice.
03 -
  • Brush the crust edge with olive oil and sprinkle it with coarse salt before baking for a restaurant-style finish.
  • Use a pizza cutter that's sharp and rock it in one smooth motion so the cheese doesn't drag.
  • If you're nervous about transferring the pizza, build it directly on a piece of parchment paper and slide the whole sheet onto the stone.
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