Hot Honey Ricotta Pizza (Printer-Friendly)

Fluffy dough with ricotta, mozzarella, and hot honey drizzle

# What You'll Need:

→ Dough & Base

01 - 1 pizza dough (store-bought or homemade, about 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

# How to Prepare:

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 uncovered.
05 - Top with shredded mozzarella and grated Parmesan. Sprinkle with red pepper flakes if desired.
06 - Drizzle olive oil evenly over the cheese layer.
07 - Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 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 Advice:

01 -
  • It skips the tomato sauce entirely, letting creamy ricotta and sharp Parmesan shine without competing flavors.
  • The hot honey adds a sweet heat that hits differently with every bite, making it impossible to stop at one slice.
  • You can have this on the table in under an hour, even on a weeknight when time feels tight.
  • It impresses guests but requires nothing fancy, just a hot oven and a handful of staples.
02 -
  • Let the dough come to room temperature before stretching, or it will fight you and shrink back stubbornly.
  • Don't skip the vinegar in the honey, it's what keeps the drizzle from tasting one-note and cloying.
  • Use a pizza stone if you have one, the difference in crust texture is night and day.
  • Drizzle the hot honey after baking, not before, or it will burn and turn bitter.
03 -
  • Use whole milk ricotta for the creamiest texture, low-fat versions can turn grainy when baked.
  • If your dough keeps shrinking, cover it with a damp towel and let it rest for 10 minutes before trying again.
  • Invest in a pizza peel if you bake often, it makes transferring dough to a hot stone so much easier and less stressful.
  • Drizzle the hot honey in a spiral from the center out, it looks impressive and ensures every slice gets a taste.
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