Hot Honey Ricotta Pizza (Printable)

Fluffy dough with creamy ricotta, mozzarella, and a sweet-spicy honey drizzle. Topped with fresh basil.

# 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, adjust to heat preference)

→ 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. 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 if using.
02 - In a medium bowl, combine ricotta cheese, garlic powder, salt, and pepper. Mix until well blended.
03 - Spread the ricotta mixture evenly over the dough, leaving a 1/2-inch border around the edges.
04 - Top with shredded mozzarella and grated Parmesan. Sprinkle with red pepper flakes if desired. Drizzle olive oil evenly over the cheese layer.
05 - Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12 to 15 minutes until the crust is golden and cheese is bubbling.
06 - While pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat. Stir occasionally until warmed and blended, approximately 2 to 3 minutes.
07 - Remove pizza from oven and let cool for 2 to 3 minutes. Generously drizzle hot honey over the pizza and scatter fresh basil leaves on top. Slice and serve immediately.

# Expert Advice:

01 -
  • The sweet-spicy drizzle transforms simple cheese into something you can't stop thinking about.
  • It comes together faster than delivery and tastes like you've been cooking for years.
  • Every bite balances creamy, crispy, tangy, and warm in a way that feels both comforting and exciting.
02 -
  • If your ricotta is watery, drain it in a fine mesh strainer for 15 minutes or the pizza will turn soggy.
  • Don't skip preheating the stone, a cold surface steams the dough instead of crisping it.
  • Add the honey after baking, not before, or it'll burn and turn bitter in the high heat.
03 -
  • Use a pizza peel dusted with cornmeal to transfer the dough without stretching or tearing it.
  • If you don't have a pizza stone, flip a baking sheet upside down and preheat it, it works nearly as well.
  • Drizzle the hot honey in a zigzag pattern so every slice gets a little sweetness and heat.
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