Hot Honey Ricotta Pizza (Printable)

Fluffy crust meets creamy cheeses and spicy honey drizzle

# What You'll Need:

→ Dough & Base

01 - Pizza dough (store-bought or homemade), 12 oz
02 - Cornmeal for dusting, optional
03 - Olive oil, 2 tablespoons

→ Cheese Layer

04 - Ricotta cheese, 1 cup
05 - Mozzarella cheese shredded, 1 cup
06 - Parmesan cheese grated, 1/2 cup
07 - Garlic powder, 1 teaspoon
08 - Salt and pepper to taste

→ Hot Honey

09 - Honey, 1/4 cup
10 - Red wine vinegar, 1 tablespoon
11 - Red pepper flakes, 1 teaspoon, optional

→ Garnish

12 - Fresh basil leaves for garnish

# How to Make It:

01 - Preheat oven to 475°F. Place a pizza stone in the oven if available.
02 - 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.
03 - In a medium bowl, combine ricotta cheese, garlic powder, salt, and pepper. Mix until well blended.
04 - Spread the ricotta mixture evenly over the dough, leaving a 1/2-inch border.
05 - Top with shredded mozzarella and grated Parmesan. Sprinkle with red pepper flakes if using.
06 - Drizzle olive oil evenly over the cheese.
07 - Transfer the pizza to the preheated pizza stone or baking sheet. Bake 12 to 15 minutes until the crust is golden and cheese is bubbling.
08 - 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.
09 - Remove pizza from oven and let cool for 2 to 3 minutes.
10 - Generously drizzle hot honey over the pizza. Scatter fresh basil leaves on top.
11 - Slice and serve immediately.

# Expert Hints:

01 -
  • It delivers restaurant-quality flavor with barely any prep and ingredients you probably already have.
  • The contrast between rich, mild cheese and that punchy hot honey makes every bite feel a little indulgent.
  • It's flexible enough to dress up with prosciutto or keep simple for a fast weeknight dinner.
02 -
  • Don't skip preheating the oven long enough or your crust will stay soft and doughy instead of crisping up.
  • Warm the honey gently; if it boils, it can turn bitter and lose that silky drizzle consistency.
  • Add the basil after baking, not before, or it'll wilt into sad, dark scraps that don't look or taste fresh.
03 -
  • Let your dough come to room temperature for 30 minutes before stretching; cold dough fights back and won't stretch evenly.
  • Use a pizza peel dusted with cornmeal to slide the pizza onto the stone without sticking or tearing.
  • If your honey crystallizes, warm the jar in a bowl of hot water for a few minutes to make it pourable again.
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