Hot Honey Pizza with Ricotta & Pepperoni: My Cozy Family Recipe
Alright, Here’s the Story Behind This Pizza
I first made this Hot Honey Pizza with Ricotta & Pepperoni after a long week, mostly because the takeout place was closed (figures, right?). My brother had recommended hot honey on pizza, which seemed a bit out there, but I caved. Now? I crave it, and my friends keep “dropping by” after hearing about it. I still remember the first time I, well, accidentally doubled the amount of honey and it was almost dessert (and let’s be honest, a sugar crash waiting to happen) but it kind of set the stage. Since then, it’s turned into our comfort food when we can’t agree on what to have—except for that one time my cousin tried it with pickles, but that’s a (questionable) story for later.
Why I Love Making This (And Why You Probably Will Too)
I make this when it’s one of those days—long, cranky, or rainy (or all three, which seems unfair). My family goes wild for the sweet-heat drizzle; it’s basically their “get out of grumpy free” card. Also, the ricotta sorta mellows things out, so if spicy’s not your thing, don’t worry, because you get creamy, rich clouds between the pepperoni. (I confess: sometimes the honey bottle gets away from me but it’s never been a disaster—I just call it extra flavor now.) Plus, no one judges if I eat the leftovers cold for breakfast. Actually, I think it tastes even better the next day. Or maybe that’s just late-night me talking?
Gather Your Ingredients: Substitutions Welcome
- Pizza dough (homemade if I’m feeling ambitious, but store-bought works; once I used naan and lived to tell the tale)
- Pizza sauce (honestly, any tomato sauce is fine; I’ve even winged it with passata + dried herbs in a pinch)
- Mozzarella cheese, shredded (fresh mozzarella is gorgeous but I use bagged sometimes)
- Ricotta cheese (full-fat or whatever’s on hand; I tried low-fat once and… nope, not for me)
- Pepperoni slices (thin slices, or sub in spicy salami if you’re feeling posh)
- Hot honey (I use Mike’s Hot Honey, but you can just zap regular honey with a pinch of chili flakes if you fancy DIYing it)
- Olive oil (sometimes I skip; don’t tell anyone)
- Fresh basil (totally optional; parsley works when basil’s MIA)
- Salt & pepper (a sprinkle of flaky sea salt at the end is so good)
How I Actually Throw It Together
- Preheat the oven to its max setting—mine goes to 250°C (about 480°F), but just go as hot as yours can. If you’ve got a pizza stone, shove it in there. If not, just use a baking tray; it’ll still taste awesome.
- On a floured surface, roll out your dough to whatever shape you like. I always end up with a weird oval (more edges for me!). Plop it onto parchment if you’re using a tray.
- Spoon the pizza sauce over. Don’t drown it—a thin layer is plenty. I’ve over-sauced before and honestly, you just end up with soup.
- Scatter the mozzarella all over. Use more than you think. Cheese police don’t live here.
- Spoon blobs of ricotta here and there. I might get carried away and add extra. Who’s judging?
- Shingle a layer of pepperoni over the cheese. After a couple slices I usually sneak one—call it a taste test.
- Brush with a little olive oil at the edges if you remember. Or don’t. Up to you.
- Slide into the oven. Bake until the cheese is bubbling and the crust is golden—usually 12 to 15 minutes. Don’t panic if it looks odd halfway through; every pizza goes through an awkward stage.
- Take it out and (here’s the best part) zigzag that hot honey all over the top. Yes, while it’s still hot, so it soaks right in. Finish with a grind of pepper and some basil if you feel like being fancy.
Notes From the Pizza Battlefield
- I once forgot to oil the edges—didn’t matter much, but they were crunchier than usual. Not a deal breaker.
- If you’re DIYing hot honey, warm regular honey with chili flakes for like 30 seconds in the microwave (keep an eye on it, it boils over fast—not that I’ve ever done that…)
- Let the pizza cool for a couple of minutes so the cheese sets a little. Or don’t and just burn your mouth like I always do.
My Experiments (& Questionable Choices)
- One time I swapped ricotta for goat cheese—loved it, but the family, not so much.
- Tried it with pineapple instead of honey by mistake. Don’t. Just… trust me.
- Added sliced red onions once—actually delicious, especially if you get them a tiny bit charred.
What If You Don’t Have All the Gear?
A pizza stone does wonders, but I’ve honestly used an upside-down baking tray (preheated, though!). Don’t let the kitchen snobs scare you off. Or use a cast iron pan—comes out all crispy, though a bit thick round the edges.
How To Keep & Store Hot Honey Pizza (Good Luck With That)
So, in theory, you can wrap leftovers in foil and keep them in the fridge for up to 2 days. But honestly, in my house it never makes it past breakfast. Cold pizza slices? Kinda the best hangover snack ever.
How I Like to Serve It Up
I usually pile on extra hot honey at the table, or pass around a bowl for everyone to DIY. Sometimes it’s cut into big wedges, sometimes just in wonky rectangles—no rules. If we’re feeling ~fancy~, I’ll add a green salad (or just open a bag of salad mix, if I’m being honest).
Stuff I’ve Learned (Sometimes the Hard Way)
- Don’t rush the dough if you’re making it from scratch—one time I did and, let’s just say it was less pizza and more… cardboard.
- If you layer too much cheese, your pizza might hit “lake of lava” territory—good for cheese fans, messy for everyone else.
- For the perfect crisp, let the oven heat up for at least 20 mins, even if you’re starving. (Patience is a virtue I have to work on!)
People Actually Ask Me These Things (Really)
- “Can I use store-bought crust?” Absolutely! I use it half the time. No shame—life’s busy.
- “Is hot honey super spicy?” Not really; just a mellow heat. If you’re worried, use less, or try this easy hot honey recipe and dial the chili back.
- “Can you freeze it once it’s baked?” You can, but it’s never quite the same after defrosting; the honey does weird things. I just eat it cold.
- “What’s the best drink to serve with this?” Honestly, an ice cold lager or even a fizzy lemonade hits the spot. I once paired it with kombucha but I’m still undecided.
Oh—and if you actually try this recipe, let me know how it goes (and if you find a new topping that totally works, please, spill the beans—I’m always up for a remix).
Ingredients
- 1 pound pizza dough
- 1/2 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 20 slices pepperoni
- 2 tablespoons hot honey (or regular honey with a pinch of chili flakes)
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Fresh basil leaves, for garnish
Instructions
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1Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
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2On a floured surface, stretch the pizza dough into a 12-inch round. Transfer to a piece of parchment paper.
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3Brush the dough lightly with olive oil, then spread pizza sauce evenly across the surface, leaving a 1-inch border.
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4Top with mozzarella cheese, followed by dollops of ricotta cheese. Arrange pepperoni slices over the cheese and sprinkle with dried oregano.
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5Carefully transfer the pizza, on the parchment paper, onto the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and cheese is bubbly.
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6Remove from the oven, drizzle with hot honey, and garnish with fresh basil leaves before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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