Save to Pinterest The smell hit me before I even opened the oven: caramelized cheese bubbling against honey-scented heat. I'd been skeptical about drizzling honey on pizza until a late-night craving led me to experiment with leftovers and a jar of local wildflower honey I'd been hoarding. That first bite, creamy ricotta meeting spicy-sweet warmth, turned into the kind of quiet kitchen victory you don't forget. Now it's my go-to when I want something impressive without the fuss.
I made this for a friend who swore she didn't like ricotta, mostly because I wanted to prove her wrong. She ate three slices standing at the counter, honey dripping onto her wrist, and admitted maybe she'd been wrong all along. There's something about the way the ricotta softens and spreads under the heat, becoming almost cloud-like, that changes minds. It's become my unofficial peace offering pizza.
Ingredients
- Pizza dough: Store-bought works beautifully here, especially the kind from the refrigerated section that you can stretch by hand without fighting it.
- Cornmeal: A light dusting keeps the bottom from sticking and adds a subtle crunch that reminds me of pizzeria crusts.
- Olive oil: Brushing it over the cheese before baking creates golden, crispy edges that crackle when you bite in.
- Ricotta cheese: Use whole milk ricotta if you can find it; the creaminess makes all the difference and prevents a grainy texture.
- Mozzarella cheese: Shred it yourself from a block for better melt and less clumping than pre-shredded bags.
- Parmesan cheese: Freshly grated adds a sharp, salty punch that balances the sweetness of the honey.
- Garlic powder: It blends into the ricotta without the bite of raw garlic, keeping everything mellow and cohesive.
- Honey: Wildflower or clover both work, but avoid anything too delicate or it'll disappear under the vinegar and heat.
- Red wine vinegar: Just a tablespoon cuts through the honey's sweetness and gives the drizzle a grown-up edge.
- Red pepper flakes: Start with less if you're heat-shy; you can always add more at the table.
- Fresh basil leaves: Tear them by hand right before serving so they stay bright green and fragrant.
Instructions
- Get the oven blazing hot:
- Preheat to 475°F and if you have a pizza stone, let it heat up inside for at least 20 minutes. A screaming-hot surface is what gives you that crispy, blistered crust.
- Shape your dough:
- Stretch it gently with your hands or roll it out on a floured counter to about 12 inches. Don't stress if it's not a perfect circle; rustic edges taste just as good.
- Mix the ricotta base:
- Stir together ricotta, garlic powder, salt, and pepper until it's smooth and spreadable. Taste it and adjust the seasoning; this is your flavor foundation.
- Build the cheese layer:
- Spread the ricotta mix right to the edges, leaving a small border for the crust to puff. Scatter mozzarella and Parmesan on top, then add a pinch of red pepper flakes if you want heat baked in.
- Drizzle with olive oil:
- A generous pour over the cheese helps everything brown and crisp. Don't be shy; it's insurance against a pale, sad-looking pizza.
- Bake until golden:
- Slide it onto your stone or baking sheet and bake for 12 to 15 minutes. You're looking for bubbling cheese and a crust that's deeply golden at the edges.
- Make the hot honey:
- While the pizza bakes, warm honey and vinegar in a small pan over low heat, stirring until they meld together. It should smell sweet and tangy, almost like a glaze.
- Let it rest, then finish:
- Pull the pizza out and give it a couple minutes to set so the cheese doesn't slide off. Drizzle the hot honey in wild zigzags and scatter torn basil leaves all over.
Save to Pinterest One summer evening, I made this on the grill instead of in the oven, and the smoky char mixed with the honey made it taste like something from a wood-fired oven in Naples. My neighbor leaned over the fence and asked what smelled so good, and I ended up handing him a slice through the slats. Food has a way of turning a regular Tuesday into a moment you actually remember.
How to Store and Reheat
Leftover slices keep in the fridge for up to two days, wrapped in foil or tucked into an airtight container. Reheat them in a hot skillet over medium heat to bring back the crispy crust, or pop them in a 400°F oven for about 8 minutes. Microwaving works in a pinch, but you'll lose that crackle and end up with something closer to flatbread.
Flavor Variations to Try
If you want a meatier version, lay thin slices of prosciutto over the cheese before baking; they'll crisp up and add a salty contrast to the honey. For a veggie twist, roast some cherry tomatoes or red peppers and scatter them on top right before serving. I've also swapped the basil for arugula, which adds a peppery bite that plays beautifully with the sweetness.
Serving Suggestions
This pizza shines as the main event with a simple green salad dressed in lemon vinaigrette on the side. I like to serve it with a cold, crisp white wine or even a hoppy beer to cut through the richness. If you're feeding a crowd, slice it into smaller squares and serve it as an appetizer; people will hover around the platter until it's gone.
- Pair with a arugula salad tossed in olive oil and lemon for brightness.
- Serve alongside roasted garlic bread if you want to lean into full comfort mode.
- Offer extra hot honey on the side for anyone who wants to drizzle more at the table.
Save to Pinterest Every time I pull this pizza out of the oven, I'm reminded that the best meals don't need to be complicated to feel special. Just a little heat, a little sweetness, and the willingness to try something new.
Recipe FAQs
- → What makes the honey spicy?
Red pepper flakes get stirred into warm honey along with red wine vinegar. The heat infuses while warming on the stove for 2-3 minutes. Adjust the flakes based on your spice preference.
- → Can I use fresh mozzarella instead?
Yes, fresh mozzarella works beautifully. Just slice it thinly and distribute evenly over the ricotta layer. You may need slightly longer baking time for the moisture to evaporate.
- → How do I prevent a soggy crust?
Preheat your oven thoroughly with a pizza stone inside if available. Don't overload the cheese layer. Let the pizza cool for 2-3 minutes after baking before slicing.
- → What other toppings work well?
Thin prosciutto or crispy bacon add smoky depth. Arugula, roasted peppers, or caramelized onions bring freshness. Try different honey varieties like buckwheat or wildflower for unique flavor profiles.
- → Can I make this ahead?
Prepare the ricotta mixture and hot honey up to 24 hours ahead. Store separately in the refrigerator. Warm the honey gently before drizzling over the freshly baked pizza.
- → Is this vegetarian-friendly?
Yes, this meatless version suits vegetarians. The cheeses provide plenty of protein while the honey and fresh herbs deliver complex flavor. Just skip any prosciutto or bacon additions.