Save My neighbor showed up one night with a jar of chili-spiked honey and said, Try this on cheese pizza. I thought she was joking. But that first bite, still too hot to hold, crust crackling under a molten layer of ricotta and mozzarella with honey pooling in every crevice, completely changed how I think about pizza night. Now I keep a jar of hot honey in the cupboard year-round.
I made this for my sister on a Tuesday after work when we were both too tired to think. She sat on the counter, tearing basil while I stretched the dough, and we ate it standing over the cutting board, laughing at how good something so simple could be. That became our tradition whenever one of us needed a reset.
Ingredients
- Pizza dough (store-bought or homemade, about 12 oz / 340 g): Let it sit at room temperature for fifteen minutes before stretching so it doesnt snap back on you.
- Cornmeal, for dusting (optional): Keeps the bottom from sticking and gives the crust a rustic, pizzeria texture.
- 2 tablespoons olive oil: Brushing it over the cheese before baking creates golden, crispy edges.
- 1 cup ricotta cheese (240 g): Use whole milk ricotta for the creamiest, richest base that doesnt dry out in the oven.
- 1 cup mozzarella cheese, shredded (115 g): Freshly shredded melts better than pre-bagged and gets those beautiful bubbly spots.
- 1/2 cup Parmesan cheese, grated (50 g): Adds a sharp, salty punch that balances the sweetness of the honey.
- 1 teaspoon garlic powder: Stir it into the ricotta for a hint of savory warmth without overpowering the cheese.
- Salt and pepper, to taste: Season the ricotta well or the pizza will taste flat no matter how much honey you drizzle.
- 1/4 cup honey (60 ml): Wildflower or clover honey works beautifully, but any kind you love will shine here.
- 1 tablespoon red wine vinegar (15 ml): Cuts the sweetness and gives the honey a tangy, complex edge.
- 1 teaspoon red pepper flakes (optional, adjust to heat preference): Start with half if youre cautious, you can always add more at the table.
- Fresh basil leaves, for garnish: Tear them by hand right before serving so they stay bright and fragrant.
Instructions
- Get the oven screaming hot:
- Preheat your oven to 475°F (245°C) and slide a pizza stone onto the middle rack if you have one. The hotter the oven, the faster the crust crisps and the cheese bubbles into golden pools.
- Shape your dough:
- On a lightly floured counter, stretch or roll the dough into a 12-inch circle, working from the center outward. Dust your baking sheet or pizza peel with cornmeal so the pizza slides off easily later.
- Mix the ricotta base:
- In a medium bowl, stir together ricotta, garlic powder, a generous pinch of salt, and a few cracks of black pepper. Taste it now because this is your flavor foundation.
- Build the cheese layer:
- Spread the ricotta mixture over the dough, leaving a half-inch border for the crust to puff up. Scatter mozzarella and Parmesan on top, then sprinkle with red pepper flakes if you want heat baked right in.
- Drizzle with olive oil:
- Pour olive oil evenly over the cheese so it sizzles and crisps as it bakes. This step makes all the difference in texture.
- Bake until golden:
- Slide the pizza onto your preheated stone or baking sheet and bake for 12 to 15 minutes. Watch for the crust to turn deep golden and the cheese to bubble and brown in spots.
- Make the hot honey:
- While the pizza bakes, warm honey and red wine vinegar in a small saucepan over low heat, stirring until blended. It should be pourable and fragrant, not boiling.
- Let it rest, then finish:
- Pull the pizza out and let it cool for two or three minutes so the cheese sets just slightly. Drizzle hot honey generously over every slice, then scatter fresh basil leaves on top.
- Slice and serve:
- Cut into wedges with a sharp pizza cutter and serve immediately while the crust is still crackling. Pass extra hot honey at the table for anyone who wants more heat.
Save The first time I brought this to a potluck, someone asked if I ordered it from that fancy place downtown. I just smiled and said I had a good recipe, but honestly, it felt better than any compliment a restaurant could give me. This pizza turns a regular weeknight into something worth remembering.
Making It Your Own
I love adding thin slices of prosciutto before baking for a smokier, saltier bite that plays beautifully with the honey. You can also try different honeys, buckwheat honey adds an earthy richness, orange blossom brings bright citrus notes. After baking, a handful of peppery arugula or roasted red peppers gives it color and freshness that cuts through the richness.
What to Serve Alongside
This pizza is rich and bold, so I like to serve it with a simple green salad dressed in lemon and olive oil. A crisp white wine or a hoppy beer balances the sweetness and heat. If youre feeding a crowd, roasted vegetables or garlic bread on the side turn it into a full spread without much extra work.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though the crust softens a bit. Reheat slices in a hot skillet over medium heat, covered, for a few minutes to crisp the bottom back up. The oven works too, just avoid the microwave or youll end up with rubbery cheese.
- Store hot honey separately and drizzle fresh when you reheat so it doesnt soak in.
- Let pizza cool completely before wrapping or condensation will make it soggy.
- Freeze unbaked dough for up to a month and thaw overnight in the fridge for quick future pizzas.
Save This pizza proves that the best meals dont need to be complicated, just made with care and shared with people you love. Keep that jar of hot honey close, youll be making this again soon.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Store it in the refrigerator wrapped tightly in plastic wrap. Let it come to room temperature for 30 minutes before stretching and topping.
- → How spicy is the hot honey?
The heat level is customizable. One teaspoon of red pepper flakes provides a gentle warmth that most people enjoy. For more spice, increase to 1-2 teaspoons. For minimal heat, reduce to ½ teaspoon or omit entirely.
- → Can I use fresh mozzarella instead of shredded?
Absolutely. Fresh mozzarella pearls or sliced fresh mozzarella work beautifully. You may need to pat it dry with paper towels first to prevent excess moisture on the crust.
- → What if I don't have a pizza stone?
A baking sheet works perfectly fine. Preheat it in the oven for 10 minutes before adding the pizza to help achieve a crispier bottom crust. A cast iron skillet also makes an excellent alternative.
- → Can I add other toppings?
This base is highly versatile. Consider adding prosciutto, arugula after baking, roasted red peppers, or even figs for more sweetness. Keep toppings light to maintain the crust's texture.
- → How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispness. The microwave makes the crust soggy, so avoid if possible.