Save The smell of honey hitting a hot pan still reminds me of that tiny apartment kitchen where I first attempted this spicy-sweet combination. My roommate thought I'd lost my mind, warming honey on the stove like it was some kind of culinary wizardry instead of a simple drizzle. But when that first bite hit my tongue—crisp crust, cool ricotta, then this sudden bloom of warmth—I knew something special had happened. Now it's the pizza I make when I want people to stop talking and just taste.
Last summer I made this for a crowd of skeptical friends who claimed they hated sweet on savory. Within minutes of the pizza hitting the table, there wasn't a slice left, and someone actually asked if I could bottle the honey sauce. Watching people's expressions shift from cautious to completely converted has become my favorite part of making this recipe.
Ingredients
- 1 pizza dough: Store-bought works perfectly here, but if you've got time to make your own, the texture difference is worth every minute of kneading
- Cornmeal: A light dusting on your baking sheet makes the pizza slide off like magic and adds the tiniest crunch underneath
- 2 tablespoons olive oil: This isn't just for cooking—it helps those cheeses bubble up into golden brown pools
- 1 cup ricotta cheese: Full-fat gives you that luxurious creaminess that makes this pizza feel indulgent
- 1 cup mozzarella cheese, shredded: Freshly shredded melts better than the pre-shredded stuff, which has anti-caking agents that can make it gritty
- 1/2 cup Parmesan cheese, grated: The salty sharpness cuts through the ricotta's mildness and honey's sweetness
- 1 teaspoon garlic powder: Distributes evenly through the ricotta without leaving raw garlic chunks
- Salt and pepper: Don't skip these—the ricotta needs seasoning to pop against that sweet honey
- 1/4 cup honey: Wildflower honey adds complexity, but whatever you have in your pantry will work beautifully
- 1 tablespoon red wine vinegar: This is the secret ingredient that keeps the honey from being cloyingly sweet
- 1 teaspoon red pepper flakes: Start here, but I've been known to double it when I'm feeling adventurous
- Fresh basil leaves: Tear them by hand right before serving—they bruise less and look more rustic
Instructions
- Get your oven screaming hot:
- Crank that oven to 475°F and if you're lucky enough to own a pizza stone, let it preheat inside for at least 30 minutes so it's thoroughly heated through
- Stretch your dough:
- Work on a lightly floured surface, using your hands to gently stretch the dough into a rough 12-inch circle, being careful not to tear it
- Mix the creamy base:
- In a medium bowl, stir together the ricotta, garlic powder, salt, and pepper until it's smooth and well-combined
- Spread it on thick:
- Drop dollops of the ricotta mixture over the dough and spread it evenly, leaving about a half-inch border for that beautiful crust puff
- Layer on the cheeses:
- Scatter the mozzarella and Parmesan over the ricotta base, then sprinkle with red pepper flakes if you're craving extra heat
- Give it an olive oil bath:
- Drizzle the olive oil across the top—this helps everything get gorgeously golden in the oven's high heat
- Bake until bubbly:
- Slide your pizza onto that hot stone or baking sheet and let it go for 12 to 15 minutes until the crust is deeply golden and the cheese is bubbling in spots
- Make the magic honey:
- While the pizza does its thing, warm the honey and red wine vinegar in a small saucepan over low heat, stirring occasionally until blended into a silky drizzle
- Let it breathe:
- Pull the pizza from the oven and give it 2 to 3 minutes to cool slightly—this lets the cheese set so your toppings don't slide off when you slice
- Finish with flourish:
- Drizzle that warm spicy honey all over the pizza like you're Jackson Pollock, then scatter fresh basil leaves across the top
- Slice and savor:
- Cut it into wedges and serve immediately while that honey is still warm and the crust is at its crispest
Save This pizza has become my go-to for those nights when conversation around the dinner table needs to pause. Something about that hot honey hitting cool ricotta makes people put down their forks and just close their eyes for a second.
Making It Your Own
After making this pizza more times than I can count, I've learned that thin slices of prosciutto added before baking create this incredible salty-sweet interplay with the honey. Sometimes I'll scatter fresh arugula over the top right after it comes out of the oven—the peppery greens with that warm honey is something else entirely.
The Honey Secret
Different honey varieties change this whole game. Buckwheat honey adds a molasses depth that's incredible in winter, while a light clover honey keeps things brighter for summer. I keep a small honey sampler in my pantry just for this pizza, and friends love choosing which variety we're using that night.
Perfect Pairings
A crisp white wine with good acidity cuts through the richness perfectly—something like a Sauvignon Blanc or Pinot Grigio. For beer drinkers, a lightly hopped pilsner lets the pizza shine without competing. And if you're serving this as part of a spread, a simple green salad with a sharp vinaigrette balances everything beautifully.
- Don't skip letting the oven fully preheat—that initial blast of heat is what creates the perfect crust texture
- If your ricotta seems especially watery, give it a quick drain in a sieve before mixing to prevent a soggy crust
- Double the hot honey recipe and keep the extra in a jar—your morning yogurt will thank you
Save I hope this recipe becomes one of those you can make without thinking, the one your friends start requesting before they even walk through the door. There's something about hot honey and cool ricotta that feels like discovering a secret you want to share with everyone.
Recipe Guide
- → Can I use homemade pizza dough for this preparation?
Absolutely! While store-bought dough offers convenience, using your favorite homemade pizza dough will elevate the flavor and texture significantly. Just ensure it's about 12 oz (340g) for a standard 12-inch base.
- → How can I adjust the spiciness of the hot honey?
The heat level is easily customized by adjusting the amount of red pepper flakes. For a milder sweetness, omit them entirely. For more kick, increase the quantity or even add a pinch of cayenne pepper to the honey mixture.
- → Are there other cheese combinations I can use?
Yes, feel free to experiment! While ricotta, mozzarella, and Parmesan provide a classic creamy and savory profile, you could incorporate provolone for sharpness, a touch of goat cheese for tang, or even a smoked gouda for a deeper flavor dimension.
- → What are some good additions to this dish?
For a savory twist, consider adding thin slices of prosciutto or crispy bacon before baking. After baking, a scattering of fresh arugula, sun-dried tomatoes, or roasted bell peppers can add extra freshness, color, and depth of flavor.
- → What's the best way to store and reheat leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a preheated oven (around 350°F / 175°C) until warmed through and the crust crisps up, typically 5-10 minutes. Avoid microwaving to prevent a soggy crust.
- → Can I prepare parts of this dish in advance?
Yes, you can prepare the ricotta mixture ahead of time and store it in the refrigerator for up to a day. The hot honey can also be made and stored at room temperature; gently rewarm it before drizzling for the best consistency.