Save to Pinterest My neighbor knocked on the door one Saturday holding a jar of homemade hot honey, insisting I had to try it on pizza. I was skeptical—honey on pizza sounded like dessert gone rogue. But the first bite flipped everything I thought I knew about flavor. The creamy ricotta cooled the heat just enough, while the honey brought out something almost caramelized in the crust, and I stood there in my kitchen, slice in hand, wondering why I'd waited so long to break the rules.
I made this for a group of friends who claimed they hated anything sweet on savory food. Watching their faces change from suspicion to surprise to pure joy as they tasted it became one of my favorite kitchen victories. By the end of the night, they were fighting over the last slice, and someone even licked honey off their plate when they thought no one was looking.
Ingredients
- Pizza dough: Whether you buy it or make it, let it come to room temperature so it stretches without snapping back like a rubber band.
- Cornmeal: This isn't just for looks, it creates tiny ball bearings under the dough that let you slide the pizza onto the stone without a mess.
- Olive oil: Brushing it over the cheese before baking gives you those golden, crispy pockets that crackle when you bite in.
- Ricotta cheese: Use whole milk ricotta if you can find it, the extra richness makes all the difference and keeps the base creamy instead of grainy.
- Mozzarella cheese: Shred it yourself from a block, pre-shredded mozzarella has anti-caking agents that stop it from melting into those beautiful stretchy strings.
- Parmesan cheese: Freshly grated Parmesan adds a nutty, salty bite that balances the sweetness of the honey.
- Garlic powder: It disperses evenly through the ricotta without the risk of raw garlic burning in the oven.
- Honey: Wildflower or clover honey work beautifully, but orange blossom honey adds a subtle floral note that's unforgettable.
- Red wine vinegar: This cuts the honey's sweetness and adds a tangy brightness that keeps the drizzle from feeling one-dimensional.
- Red pepper flakes: Start with less than you think you need, you can always add more heat but you can't take it back.
- Fresh basil leaves: Tear them with your hands instead of cutting to release their oils and avoid bruising that turns the edges dark.
Instructions
- Heat the oven:
- Crank your oven to 475°F and let that pizza stone heat up for at least 20 minutes. A screaming hot stone is what gives you a crust that's crispy outside and pillowy inside, not floppy and pale.
- Shape the dough:
- Dust your counter lightly with flour and stretch the dough gently from the center outward, letting gravity do some of the work. If it fights back, let it rest for five minutes, it'll relax and cooperate.
- Mix the ricotta base:
- Stir together the ricotta, garlic powder, salt, and pepper until it's smooth and spreadable. Taste it now, this is your flavor foundation, so make sure it's seasoned enough to stand up to the sweetness later.
- Build the pizza:
- Spread the ricotta mixture right to the edges, leaving just a half-inch border for the crust to puff up. Scatter the mozzarella and Parmesan over the top, then drizzle with olive oil like you're painting it with flavor.
- Bake it:
- Slide the pizza onto the hot stone or baking sheet and set a timer for 12 minutes, then watch closely. The moment the edges turn golden and the cheese starts bubbling with brown spots, it's ready.
- Make the hot honey:
- While the pizza bakes, warm the honey and vinegar in a small pan over low heat, stirring until they melt together. Add red pepper flakes if you want heat that sneaks up on you.
- Finish and serve:
- Let the pizza rest for a couple of minutes so the cheese sets just enough to slice cleanly. Drizzle the hot honey generously, scatter fresh basil on top, and cut it into squares or wedges while it's still warm.
Save to Pinterest There's a moment right after you drizzle the hot honey when the whole kitchen smells like a bakery crossed with a spice market. That's when I know it's ready, when the sweetness rises up with the warmth and everyone starts drifting toward the counter without being called. It's the smell that makes this pizza feel like an event, not just dinner.
Choosing Your Dough
Store-bought dough works perfectly here, especially the kind from the refrigerated section at the grocery store or your local pizzeria. I've tried fancy sourdough versions and simple Neapolitan-style dough, and honestly, the toppings are so bold that the dough just needs to be sturdy and well-seasoned. If you're making your own, a high-hydration dough gives you those airy, chewy edges that char beautifully in a hot oven.
Customizing the Heat
The beauty of hot honey is that you control the fire. I've made it with just a pinch of red pepper flakes for kids and with a full teaspoon plus a dash of cayenne for friends who live for spice. Taste the honey before drizzling, and remember it mellows slightly when it hits the warm cheese. If you accidentally go too far, a little extra honey or a squeeze of lemon juice can pull it back.
Serving and Storing
This pizza is best eaten hot, right out of the oven, when the cheese is still gooey and the honey is glossy and warm. Leftovers reheat surprisingly well in a hot skillet with a lid, which crisps the bottom and melts the cheese again without drying it out. You can also make the hot honey ahead and store it in a jar, it keeps for weeks and turns scrambled eggs, fried chicken, and even cornbread into something special.
- Serve with a simple arugula salad dressed in lemon and olive oil to cut the richness.
- Pair it with a crisp white wine or a hoppy beer that stands up to the sweetness.
- Store leftover pizza in an airtight container in the fridge for up to two days.
Save to Pinterest This pizza taught me that the best recipes come from saying yes to weird ideas and trusting your taste buds over tradition. I hope it becomes one of those dishes you make on a whim and end up talking about for weeks.
Your Questions Answered
- → Can I make the hot honey ahead of time?
Yes, you can prepare the hot honey up to a week in advance. Store it in an airtight container at room temperature and gently warm it before drizzling over the pizza.
- → What type of honey works best?
Any honey variety works well, but wildflower or clover honey provides a mild, balanced sweetness. For a more robust flavor, try buckwheat or chestnut honey.
- → Can I use homemade dough instead of store-bought?
Absolutely. Homemade dough adds a personal touch and allows you to control thickness and texture. Just ensure it's properly proofed before stretching.
- → How do I prevent the crust from getting soggy?
Avoid overloading with toppings and ensure your oven is fully preheated. Using a pizza stone helps absorb moisture and creates a crispier bottom crust.
- → What can I substitute for ricotta cheese?
Cottage cheese (drained and blended) or mascarpone work as alternatives. Both provide creaminess, though mascarpone is richer and cottage cheese is lighter.
- → How spicy is the hot honey?
The heat level is mild to medium, depending on the amount of red pepper flakes used. Adjust the quantity to suit your preference or omit entirely for a sweet-only drizzle.