Hot Honey Ricotta Pizza (Printable)

Fluffy dough with ricotta, mozzarella, and warm spicy honey drizzle

# What You 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

# Directions:

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 well until evenly blended.
03 - Spread the ricotta mixture evenly over the dough, leaving a 1/2-inch border. Top with shredded mozzarella and grated Parmesan. Sprinkle with red pepper flakes if using.
04 - Drizzle olive oil evenly over the cheese. Transfer the pizza to the preheated pizza stone or baking sheet.
05 - Bake for 12 to 15 minutes, or until the crust is golden brown 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. Scatter fresh basil leaves on top.
08 - Slice and serve immediately.

# Expert Suggestions:

01 -
  • The crust gets golden and crisp while the ricotta stays cloud-soft underneath.
  • Hot honey hits you with sweetness first, then a slow, warm burn that keeps you reaching for another slice.
  • Its faster than waiting for delivery and tastes like something from a wood-fired oven.
  • You can prep the dough ahead and have dinner on the table in under twenty minutes.
02 -
  • Dont skip letting the dough rest at room temperature or it will shrink back every time you try to stretch it.
  • Warm the hot honey gently, if it boils it can crystallize and lose that silky drizzle.
  • Use a light hand with the ricotta or the crust will get soggy underneath.
03 -
  • Preheat your baking sheet or stone for at least 20 minutes so the crust gets crispy from the second it hits the heat.
  • Tear the basil instead of chopping it, cut edges turn black and bitter faster.
  • If your oven runs cool, crank it to 500°F and watch closely, you want blistered cheese and a crackly crust.
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