Save The oven was already screaming hot when I realized I'd bought ricotta instead of the burrata I planned on. Instead of panicking, I mixed it with garlic powder and spread it thick across the dough. That mistake turned into the creamiest, fluffiest pizza base I'd ever tasted. When I drizzled warm honey spiked with vinegar and red pepper over the top, my kitchen smelled like a pizzeria that had discovered a secret. I've never gone back to plain cheese since.
I made this for a group of friends who swore they hated ricotta on pizza. Watching their faces shift from skeptical to obsessed after the first bite was priceless. One of them actually licked honey off her fingers and declared it magic. Since that night, it's become the pizza I bring to every potluck, and people now text me asking if I'm bringing the honey one.
Ingredients
- Pizza dough (store-bought or homemade, about 12 oz / 340 g): I use store-bought when I'm short on time, but homemade dough that's been cold-fermented overnight gives you those airy, chewy edges that make pizza unforgettable.
- Cornmeal, for dusting (optional): This keeps the dough from sticking and adds a subtle crunch to the bottom crust that reminds me of old-school pizzerias.
- Olive oil (2 tablespoons): Drizzling it over the cheese before baking creates golden, crispy spots that add flavor and texture.
- Ricotta cheese (1 cup / 240 g): Use whole milk ricotta for the creamiest base, it melts into soft pockets that balance the sharper cheeses beautifully.
- Mozzarella cheese, shredded (1 cup / 115 g): Low-moisture mozzarella browns better and doesn't make the pizza soggy, which I learned after a few watery disasters.
- Parmesan cheese, grated (1/2 cup / 50 g): Freshly grated Parmesan has a nutty, salty punch that pre-shredded versions just can't match.
- Garlic powder (1 teaspoon): It distributes evenly through the ricotta and brings a mellow, roasted garlic flavor without burning like fresh cloves can.
- Salt and pepper, to taste: Season the ricotta generously, it needs the boost to stand up to all that cheese and honey.
- Honey (1/4 cup / 60 ml): Use a floral honey like wildflower or orange blossom for complexity, or go bold with buckwheat if you love earthy, intense flavors.
- Red wine vinegar (1 tablespoon / 15 ml): The acidity cuts through the sweetness and makes the honey cling to the pizza instead of pooling in the center.
- 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 basil added after baking stays bright green and aromatic, adding a fresh herbal note that ties everything together.
Instructions
- Get the oven blazing hot:
- Preheat your oven to 475°F (245°C) 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:
- 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 springs back. Dust your baking sheet or pizza peel with cornmeal so the dough 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 flavorful on its own.
- Build the cheese layer:
- Spread the ricotta mixture evenly over the dough, leaving a half-inch border for the crust to puff up. Sprinkle mozzarella and Parmesan on top, then scatter red pepper flakes if you want heat.
- Add the finishing drizzle:
- Drizzle olive oil over the cheese in a slow spiral. This helps everything brown and adds richness.
- Bake until golden and bubbling:
- Slide the pizza onto your preheated stone or baking sheet and bake for 12 to 15 minutes, watching for a golden crust and cheese that's just starting to brown in spots. The smell will tell you when it's ready.
- Make the hot honey:
- While the pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat, stirring occasionally until warmed and blended, about 2 to 3 minutes. Keep it warm but don't let it boil.
- Cool, drizzle, and garnish:
- Let the pizza cool for 2 to 3 minutes so the cheese sets slightly, then generously drizzle the hot honey all over and scatter fresh basil leaves on top. Slice and serve immediately while it's still warm and fragrant.
Save There was a quiet Sunday afternoon when I made this pizza just for myself, no guests, no pressure. I sat by the window with a slice in one hand and hot honey dripping onto my plate, and it felt like the kind of meal that reminds you why you love cooking. Sometimes the best food moments aren't about impressing anyone, they're about feeding yourself something that makes you smile.
Choosing Your Honey
Not all honey tastes the same, and experimenting with different varieties can completely shift the flavor of this pizza. Wildflower honey is mild and floral, perfect if you want the heat to take center stage. Orange blossom honey adds a citrusy sweetness that plays beautifully with basil. Buckwheat honey is dark, earthy, and bold, almost molasses-like, and it makes the pizza feel more rustic and intense. I keep a few jars in my pantry and choose based on my mood.
Make It Your Own
This recipe is a gorgeous canvas for whatever you're craving. I've added thin slices of prosciutto before baking for a salty, crispy contrast, and I've piled on arugula after it comes out of the oven for a peppery bite. Roasted cherry tomatoes, caramelized onions, or even figs work beautifully here. One time I used leftover rotisserie chicken and it turned into a whole new dinner. Don't be afraid to play around, the ricotta and hot honey are forgiving enough to handle almost anything you throw at them.
Serving and Storing
This pizza is best eaten fresh and hot, straight from the oven with the honey still warm and glossy. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat slices in a hot skillet over medium heat to bring back the crispy crust, the microwave will make it soggy. You can also freeze baked slices wrapped tightly in foil, then reheat them in a 375°F oven for about 10 minutes.
- Serve with a simple arugula salad dressed in lemon and olive oil to balance the richness.
- Pair it with a crisp white wine like Pinot Grigio or a light beer to cut through the sweetness.
- If you're making this for a crowd, double the recipe and bake two pizzas back to back, they disappear fast.
Save Every time I pull this pizza out of the oven, I'm reminded that the best recipes are the ones born from happy accidents and a little curiosity. I hope it becomes one of those dishes you make again and again, tweaking it to fit your own kitchen and the people you love feeding.
Recipe FAQs
- → Can I make the hot honey ahead of time?
Yes, prepare the honey mixture up to a week in advance. Store in an airtight container at room temperature. Gently reheat before drizzling for that perfect pourable consistency.
- → What type of honey works best for this?
Mild honey like clover or wildflower lets the spicy notes shine. Buckwheat or avocado honey adds deeper molasses-like flavors. Avoid very delicate varieties as the heat mellows subtle nuances.
- → How can I prevent a soggy crust?
Use a pizza stone preheated at 475°F for at least 30 minutes. This creates instant bottom heat that crisps the dough. Also, avoid overloading with ricotta—spread it thinly and evenly.
- → Can I adjust the spice level?
Absolutely. Start with 1/2 teaspoon red pepper flakes for mild heat. Increase gradually up to 2 teaspoons for serious spice lovers. The honey naturally balances the fire, so don't be afraid to experiment.
- → What toppings pair well with this?
Thinly sliced prosciutto or crispy bacon adds savory contrast. After baking, peppery arugula or roasted peppers bring freshness. Just keep additions light so the ricotta and honey remain the stars.
- → Can I use pre-shredded cheese?
Block cheese shredded yourself melts more smoothly, but pre-shredded works in a pinch. For the ricotta, whole milk brands yield the creamiest results. Part-skim versions can make the topping slightly grainy.