Hot Sausage Feta Honey Pizza

The first time I made this pizza, my kitchen smelled like an Italian grandmother had moved in for the weekend. I'd been skeptical about the honey drizzle, worried it would be too sweet with the spicy sausage, but the moment I took that first bite, I understood what all the fuss was about. The way the heat hits first, then the creaminess of feta, then this gentle sweetness that ties it all together, it's pure genius. Now it's the one pizza my friends actually request by name when they come over.

Last winter during a snowstorm, I made these for my neighbors who were stuck at home with three kids. They sent me a text an hour later saying the kids were fighting over the last slice, and honestly, that's the highest compliment I can imagine receiving. Something about this combination just works magic on people.

Ingredients

• 1 lb pizza dough: Store bought works perfectly fine here, but if you have time to make your own, even better
• 2 tbsp olive oil: Divide this, half for brushing the crust and half for your skillet
• ½ lb hot Italian sausage: Remove those casings and really crumble it well for maximum coverage
• 1½ cups shredded mozzarella: This is your melt factor, dont skimp
• ½ cup crumbled feta: Adds that tangy creaminess that balances the heat
• ¼ cup hot honey: Regular honey works with a pinch of chili flakes mixed in
• ½ tsp red pepper flakes: Optional, but I always add them for extra kick
• Fresh herbs: Parsley or basil chopped right before serving makes everything pop

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Get that oven screaming hot:

Preheat to 475°F and if you have a pizza stone, let it heat up in there too

Roll and prep your dough:

On a floured surface, stretch into two medium circles, whatever thickness makes you happy

Cook your sausage:

Brown it in a skillet over medium heat, breaking it into tiny crumbles, then drain the excess fat

Build the base:

Transfer dough to your pizza stone or baking sheet, brush lightly with olive oil

Layer the magic:

Sprinkle mozzarella first, then the cooked sausage, then scatter feta across the top

Bake until perfect:

12 to 15 minutes until golden crust and bubbling cheese, the best smell in the world

The honey moment:

Drizzle that hot honey immediately while the pizza is still hot, sprinkle red pepper flakes if you're brave

Final touches:

Scatter fresh herbs on top, wait five painful minutes, then slice and serve

Save

This pizza has become my go to for new neighbors, breakups, celebrations, and Tuesday nights when nothing else sounds good. There's something about the combination that just feels like a hug in food form.

The Crust Game

I've tried every dough under the sun, from artisan bakery dough to the stuff in a tube, and honestly, they all work here. The key is not overworking it when you stretch it, and giving it that olive oil brush before anything else goes on. That little bit of oil helps create that restaurant style crunch that makes people think you know secrets you definitely don't.

Cheese Strategy

The mozzarella and feta ratio is what makes this sing. Too much feta and it gets overwhelmingly salty, too much mozzarella and you lose that tangy contrast. I weigh my cheese because I once eyeballed it and ended up with a pizza that was basically a feta brick, lesson learned. Also, grate your mozzarella fresh if you can, it melts so much better than the pre shredded stuff with anti caking agents.

Honey Matters

Not all honey drizzles the same way, and I learned this the messy way. Thinner honey spreads beautifully and soaks into every nook, while thick honey sits in pools. If your honey is crystallized or thick, warm it for 10 seconds in the microwave first. Also, hot honey from the store is fantastic, but making your own by stirring red pepper flakes into regular honey and letting it sit for a day is next level amazing.

• Warm your honey slightly for better drizzling
• Make your own hot honey by infusing chili flakes for 24 hours
• Always drizzle in a zigzag pattern, not just one spot

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Hope this becomes your new favorite too, and that someone asks you for the recipe after their first bite.

Recipe FAQs

→ Why drizzle honey after baking?

Honey caramelizes and burns at high temperatures. Adding it fresh from the oven preserves its delicate floral notes while creating that signature sticky glaze that coats every bite.

→ Can I use regular honey instead?

Absolutely! Regular honey works beautifully. Add a pinch of red pepper flakes to mimic the heat of commercial hot honey, or simply enjoy the pure sweetness balancing the savory sausage.

→ What makes feta special on this?

Feta's tangy salinity cuts through the rich sausage and mild mozzarella, creating layers of flavor. Its crumbly texture adds delightful pockets of creamy contrast against the melted cheese.

→ How do I get the crispiest crust?

Preheat your pizza stone for at least 30 minutes at 475°F. The intense heat creates immediate oven spring, yielding that restaurant-quality crunch while keeping the interior tender and chewy.

→ Can I prepare toppings ahead?

Cook and crumble the sausage up to 2 days in advance, storing it in the refrigerator. Crumble the feta and shred the mozzarella the day before for faster assembly when hunger strikes.

→ What other toppings work well?

Caramelized onions add sweetness, while arugula tossed with lemon juice brings fresh peppery notes. Try swapping feta for goat cheese or adding roasted red peppers for Mediterranean flair.