Hot Honey Ricotta Pizza

The steam rising from that first bite caught me off guard—creamy ricotta pooling around bubbling mozzarella, then the slow burn of honey laced with heat. I'd been skeptical about drizzling honey on pizza until a friend insisted I try it at a tiny spot in Brooklyn. Now I make it at home on weeknights when I want something that feels special without the fuss.

I made this for my sister's birthday last spring when she asked for something other than cake. She stood in the kitchen tearing basil while I wrestled the dough into shape, and we laughed when it stretched into an oval instead of a circle. The honey drizzle became our new tradition, and now she texts me photos every time she makes it herself.

Ingredients

• Pizza dough (store-bought or homemade, about 12 oz / 340 g): I keep a ball in the freezer for nights like this, and letting it come to room temperature for 30 minutes makes stretching it so much easier.
• Cornmeal, for dusting (optional): This creates a subtle crunch on the bottom and keeps the dough from sticking to your peel or pan.
• Olive oil (2 tablespoons): Drizzling it over the cheese before baking helps everything turn golden and adds a rich, fruity note.
• Ricotta cheese (1 cup / 240 g): I use whole milk ricotta for the creamiest texture, and it spreads like a dream when it's at room temperature.
• Mozzarella cheese, shredded (1 cup / 115 g): Freshly shredded melts better than pre-shredded, which often has anti-caking agents that mess with the melt.
• Parmesan cheese, grated (1/2 cup / 50 g): The salty, nutty flavor balances the sweetness of the honey perfectly.
• Garlic powder (1 teaspoon): I learned to mix this into the ricotta instead of scattering it on top so every bite has that gentle garlic warmth.
• Salt and pepper, to taste: A generous crack of black pepper in the ricotta makes a surprising difference.
• Honey (1/4 cup / 60 ml): I've tried everything from clover to wildflower, and each one changes the character of the pizza slightly.
• Red wine vinegar (1 tablespoon / 15 ml): This cuts the sweetness of the honey and adds a bright, tangy edge that keeps it from being cloying.
• Red pepper flakes (1 teaspoon, optional): Start with less if you're heat-sensitive, you can always add more at the table.
• Fresh basil leaves, for garnish: Torn just before serving, they release a perfume that makes the whole pizza come alive.

Instructions

Preheat Your Oven:

Crank it up to 475°F (245°C) and slide a pizza stone onto the middle rack if you have one. The stone soaks up heat and gives you that crispy, pizzeria-style bottom.

Shape the Dough:

On a lightly floured counter, press the dough out from the center, turning it as you go until you have a rough 12-inch circle. If it fights back, let it rest for five minutes and try again.

Season the Ricotta:

Stir together the ricotta, garlic powder, a pinch of salt, and a few grinds of pepper in a bowl. Taste it, you want it just shy of too garlicky because the baking mellows it out.

Spread the Ricotta Base:

Use the back of a spoon to smooth the ricotta over the dough, leaving about a half-inch border for the crust. Don't worry if it's not perfect, rustic looks better anyway.

Layer the Cheeses:

Scatter the mozzarella and Parmesan evenly over the ricotta, then sprinkle red pepper flakes on top if you're using them. The cheeses will melt together into one glorious, gooey layer.

Drizzle with Olive Oil:

A light drizzle across the top helps everything brown beautifully and adds a silky richness.

Bake the Pizza:

Slide it onto the hot stone or a baking sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling and blistered in spots. Your kitchen will smell incredible.

Make the Hot Honey:

While the pizza bakes, warm the honey and red wine vinegar in a small saucepan over low heat, stirring gently until they blend into a smooth, amber syrup. Keep it warm but don't let it boil.

Cool Briefly:

Let the pizza rest for two or three minutes after you pull it out. This keeps the cheese from sliding off when you slice it.

Drizzle and Garnish:

Pour the hot honey generously over the whole pizza in loose zigzags, then tear fresh basil leaves and scatter them on top. The contrast of sweet, spicy, and herbal is what makes this unforgettable.

Slice and Serve:

Cut into wedges with a sharp pizza cutter and serve immediately, while the cheese is still stretchy and the honey is warm.

Save

One rainy Saturday, I made this for a group of friends who weren't sure about the honey idea. After the first slice, the room went quiet except for the sound of chewing and little hums of surprise. Someone said it tasted like summer and spice all at once, and we finished two pizzas before anyone spoke again.

Making It Your Own

I've added crispy prosciutto before baking for a salty, smoky punch that plays beautifully with the honey. Thin slices of bacon work just as well if that's what you have. Once, I tossed a handful of arugula on top right after it came out of the oven, and the peppery greens added a fresh bite that balanced the richness. Roasted red peppers or caramelized onions are also fair game here.

Choosing Your Honey

Wildflower honey gives you a more complex, earthy sweetness, while clover honey is milder and lets the heat from the pepper flakes shine through. I once used chestnut honey and it brought a deeper, almost molasses-like note that made the pizza feel more grown-up. If you can find local honey, even better, it adds a sense of place to every drizzle.

Serving and Storing

This pizza is best eaten hot, straight from the oven, when the cheese is still molten and the honey runs into every crevice. Leftovers keep in the fridge for up to two days, and I reheat slices in a hot skillet to bring back that crispy crust. Sometimes I drizzle a little extra honey on top just before serving, because why not.

• Pair it with a simple arugula salad dressed in lemon and olive oil to cut through the richness.
• A cold lager or a glass of rosé works surprisingly well with the sweet-spicy combo.
• If you're feeding a crowd, double the recipe and bake two pizzas back to back, they'll disappear fast.

Save

Every time I pull this pizza from the oven, I remember why I fell in love with cooking in the first place. It's simple, surprising, and always makes people smile.

Recipe FAQ

→ What does hot honey taste like on pizza?

Hot honey creates a perfect sweet-heat balance. The warmth of the honey mellows into the cheese while the red pepper flakes add a gentle kick that cuts through the richness of ricotta and mozzarella.

→ Can I make the hot honey ahead of time?

Absolutely. Prepare the hot honey mixture and store it in a sealed jar at room temperature for up to 2 weeks. Gently warm before drizzling for best consistency.

→ What's the best way to reheat leftover slices?

Reheat in a 375°F oven for 8-10 minutes to restore the crispy crust. Avoid microwaving, which makes the crust soggy and the cheese rubbery.

→ Can I use fresh mozzarella instead of shredded?

Fresh mozzarella works beautifully but adds more moisture. Pat slices dry with paper towels before using, or cut into small cubes to distribute evenly.

→ Is the red wine vinegar necessary in the hot honey?

The vinegar cuts through the honey's sweetness and adds subtle acidity that balances the rich cheese. You can skip it, but the flavor won't be as well-rounded.