Hot Honey Ricotta Pizza

One winter evening, I stood at my kitchen counter watching honey drip slowly from a spoon, wondering if sweet belonged anywhere near pizza. My friend had just described this odd pairing she'd tried at a tiny Brooklyn spot, and I couldn't shake the image. The next Friday, I pulled dough from the fridge, dolloped ricotta straight from the tub, and decided to trust the chaos. That first bite—creamy, spicy, golden—made me laugh out loud.

I made this for my sister the night she came over feeling burnt out from work. We sat on the floor with the pizza box between us, and she kept going back for another slice, saying nothing except hmm and oh wow. By the end, she was using her fingers to scoop up the honey pooled on the cardboard. Sometimes food says more than words can, and that night, this pizza did all the talking.

Ingredients

• Pizza dough (store-bought or homemade, about 12 oz / 340 g): I keep a ball in the fridge for emergencies, and store-bought works beautifully if you let it come to room temperature first so it stretches without snapping back.
• Cornmeal, for dusting (optional): This keeps the dough from sticking and gives the bottom a little extra crunch, like the pizzerias do.
• Olive oil (2 tablespoons): Drizzling it over the cheese before baking creates those golden, crispy pockets that make every slice feel professional.
• Ricotta cheese (1 cup / 240 g): Use whole-milk ricotta if you can find it, the creaminess makes all the difference and it spreads like soft clouds across the dough.
• Mozzarella cheese, shredded (1 cup / 115 g): Shred it yourself from a block for better melt and flavor, the pre-shredded stuff has anti-caking agents that can make it gummy.
• Parmesan cheese, grated (1/2 cup / 50 g): Freshly grated Parmesan adds a sharp, nutty finish that balances the sweetness of the honey perfectly.
• Garlic powder (1 teaspoon): I learned to mix this into the ricotta instead of using fresh garlic, which can burn in a hot oven and turn bitter.
• Salt and pepper, to taste: Season the ricotta well, cheese needs more salt than you think to bring out its full flavor.
• Honey (1/4 cup / 60 ml): Any honey works, but I love orange blossom or wildflower for a floral note that plays beautifully with the heat.
• Red wine vinegar (1 tablespoon / 15 ml): This cuts the sweetness just enough and adds a subtle tang that keeps the honey from feeling cloying.
• Red pepper flakes (1 teaspoon, optional): Start with less if you're unsure, you can always add more heat but you can't take it back.
• Fresh basil leaves, for garnish: Tear them with your hands right before serving so they release their perfume and stay bright green.

Instructions

Heat your oven high:

Preheat to 475°F (245°C) and if you have a pizza stone, let it heat inside for at least 20 minutes. A screaming-hot oven is the secret to crispy, bubbly, restaurant-style crust.

Shape the dough:

On a lightly floured surface, stretch or roll the dough into a 12-inch circle, working from the center outward and letting it rest if it fights you. Dust your baking sheet or pizza peel with cornmeal so it slides off easily.

Mix the ricotta base:

In a medium bowl, stir together ricotta, garlic powder, salt, and pepper until smooth and well seasoned. Taste it, it should be creamy and flavorful on its own.

Spread the ricotta:

Spoon the ricotta mixture onto the dough and spread it evenly, leaving a half-inch border for the crust to puff and brown. Don't overthink it, rustic is beautiful here.

Add the cheeses:

Scatter mozzarella and Parmesan over the ricotta, then sprinkle red pepper flakes if you want the heat. Drizzle olive oil over everything in a slow spiral.

Bake until golden:

Transfer the pizza to your stone or baking sheet and bake for 12 to 15 minutes, watching for a golden crust and bubbling cheese. The edges should look almost caramelized.

Make the hot honey:

While the pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat, stirring until warm and blended, about 2 to 3 minutes. Keep it on the stove so it stays pourable.

Cool and finish:

Let the pizza rest for 2 to 3 minutes after pulling it from the oven, then drizzle the hot honey generously and scatter fresh basil on top. Slice and serve while it's still warm and the honey is glossy.

Save

The first time I brought this to a dinner party, someone asked if I'd ordered it from a fancy place. I just smiled and said I made it in twenty minutes, and suddenly everyone wanted the recipe. It's the kind of dish that makes you look like you know what you're doing, even if you're winging it. That night, standing in a friend's kitchen with flour on my jeans, I realized this pizza had become my signature move.

Choosing Your Honey

I've tried this with clover, buckwheat, and even hot honey from a jar, and each one changes the personality of the pizza. Clover is mild and kid-friendly, buckwheat adds a deep, almost malty richness, and store-bought hot honey saves you a step if you're in a rush. If you're feeling adventurous, try infusing your own honey with crushed garlic or fresh thyme for a few days. The best part is there's no wrong answer, just different moods.

Making It Your Own

Once you've nailed the basic version, this pizza becomes a canvas. I've added crispy prosciutto before baking for a salty-sweet punch, tossed arugula on top for peppery freshness, and even swapped ricotta for burrata when I'm feeling indulgent. A friend of mine does a version with caramelized onions and goat cheese that's almost dessert-like. The dough and the hot honey are the constants, everything else is up to your mood and what's in the fridge.

Storing and Reheating

Leftover slices keep in the fridge for up to two days, wrapped tightly in foil. Reheat them in a hot skillet over medium heat, covered, so the bottom crisps up and the cheese gets melty again without drying out. The microwave will make it sad and soggy, trust me. I've also frozen pre-baked slices and reheated them straight from frozen in a 400°F oven, they come back almost as good as fresh.

• Store extra hot honey in a jar at room temperature and drizzle it on roasted vegetables or fried chicken later.
• If you have leftover ricotta mixture, spread it on toast with a pinch of salt for an easy snack.
• Day-old pizza is perfect for breakfast if you crack an egg on top and reheat it under the broiler.

Save

This pizza has become my answer to bad days, surprise guests, and Friday nights when I just want something that feels special without the fuss. I hope it does the same for you.

Recipe FAQs

→ What makes the honey spicy?

Red pepper flakes infuse the honey with gentle heat. Warm honey and vinegar together for 2-3 minutes to blend flavors. Adjust flakes to your preferred spice level.

→ Can I make this ahead of time?

Prepare the ricotta mixture and hot honey up to 2 days in advance. Store them separately in the refrigerator. Assemble and bake just before serving for the crispiest crust.

→ What type of dough works best?

Store-bought fresh dough works wonderfully. Homemade pizza dough gives you control over thickness and flavor. Even frozen dough, thawed completely, yields delicious results.

→ How do I get the crispiest crust?

Preheat your oven to 475°F and use a pizza stone if available. The stone retains intense heat, creating that perfectly golden, crunchy exterior while keeping the inside tender.

→ Can I add other toppings?

Thinly sliced prosciutto or crispy bacon add savory depth. After baking, try fresh arugula or roasted vegetables for extra color and nutrition. The ricotta base pairs well with almost anything.