Hot Honey Ricotta Pizza (Printable)

Fluffy dough crisps to golden, layered with ricotta and mozzarella, finished with spicy honey and fresh basil.

# What You'll Need:

→ Dough & Base

01 - 1 pizza dough (store-bought or homemade, 12 oz)
02 - Cornmeal for dusting (optional)
03 - 2 tablespoons olive oil

→ Cheese Layer

04 - 1 cup ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - Salt and pepper to taste

→ Hot Honey

09 - 1/4 cup honey
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon red pepper flakes (optional)

→ Garnish

12 - Fresh basil leaves for garnish

# Directions:

01 - Preheat oven to 475°F. Place a pizza stone inside if available.
02 - On a lightly floured surface, stretch or roll pizza dough into a 12-inch circle. Dust baking sheet or pizza peel with cornmeal for easier transfer.
03 - In a medium bowl, combine ricotta cheese, garlic powder, salt, and pepper. Mix until well blended.
04 - Spread ricotta mixture evenly over dough, leaving a 1/2-inch border around edges.
05 - Top with shredded mozzarella and grated Parmesan. Sprinkle with red pepper flakes if desired.
06 - Drizzle olive oil evenly across all cheese toppings.
07 - Transfer pizza to preheated pizza stone or baking sheet. Bake for 12 to 15 minutes until 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 for 2 to 3 minutes until warmed and blended.
09 - Remove pizza from oven and let cool for 2 to 3 minutes.
10 - Generously drizzle hot honey over pizza. Scatter fresh basil leaves on top.
11 - Slice pizza and serve immediately.

# Expert Tips:

01 -
  • The creamy ricotta stays soft and cloud-like under the bubbling mozzarella, giving every bite a luscious contrast.
  • Hot honey adds a sweet-spicy glaze that transforms pizza night into something you'll crave all week.
  • It comes together in under an hour with mostly pantry staples and tastes like you ordered from an upscale bistro.
02 -
  • Don't skip preheating the pizza stone or baking sheet, a cold surface will give you a soggy, pale crust instead of the crispy bottom you want.
  • Warm the honey with vinegar instead of drizzling it cold, the heat makes it flow smoothly and the vinegar keeps it from being cloying.
  • Let the pizza rest for a few minutes after baking or the cheese will slide right off when you try to slice it.
03 -
  • Use a pizza peel dusted with cornmeal to transfer the dough smoothly onto a hot stone without it sticking or tearing.
  • Let your dough come to room temperature for 30 minutes before stretching it, cold dough will snap back and refuse to spread.
  • Drizzle extra hot honey at the table so everyone can add as much heat as they want.
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