Hot Honey Pepperoni Ricotta Pizza

If you crave the sweet heat of hot honey, creamy ricotta and piles of crackly pepperoni, this pizza brings every layer together on a bubbling, golden crust. It is the ultimate Friday night treat and one of those recipes that instantly disappears whenever I set it out. Balancing salty, spicy and rich flavors, it is everything you want in a homemade pizza with just a handful of simple ingredients.

The first time I made this pizza my family polished off every slice, then argued over who got to lick hot honey from the last plate. It has quickly become our most requested pie for game nights and celebrations.

Ingredients

• Pizza dough: Fresh or store bought both work well for this recipe just make sure it is at room temperature for easy stretching
• Flour or cornmeal: Helps keep the pizza from sticking and makes the crust crispier so always dust your surface generously
• Tomato sauce or pizza sauce: Provides a tangy base for all the toppings go for high quality with real tomatoes and herbs
• Mozzarella cheese: The classic melting cheese that gives you those amazing cheese pulls choose a whole milk block and shred it yourself for best results
• Ricotta cheese: Creamy and mild this adds pillows of richness that balance the spicy and salty flavors use whole milk ricotta for extra creaminess
• Pepperoni slices: The star of the show pick your favorite style thick cut pepperoni creates little crisped cups but thin will work if that is what you have
• Hot honey: The signature finishing drizzle you can make your own with honey and chili flakes or buy a bottle for convenience
• Fresh basil: Optional but it brings a pop of color and cool herb flavor that cuts through richness use vibrant green leaves that are not wilted
• Red pepper flakes: A shake on top adds even more heat if you love an extra spicy pie

Step-by-Step Instructions

Prep the Oven and Dough:

Place your pizza stone or baking sheet in the oven and heat to the very hottest temperature it will go at least five hundred degrees for a full half hour. Rest your dough at room temperature then flour your counter well and gently stretch or roll the dough into a round about twelve inches across for even baking.

Assemble the Pizza:

Spoon your tomato sauce evenly over the dough and spread it almost to the edges leaving a narrow border. Scatter shredded mozzarella all across the sauce for gooey coverage then lay on the pepperoni slices in a generous even layer. Finish by gently dolloping ricotta cheese in several spots so you get some in every bite.

Bake:

Slide the assembled pizza onto the hot baking surface. Watch closely as it bakes for eight to twelve minutes. Your crust should turn golden and puffed while the cheese bubbles and brown spots appear. Do not pull it too early let the edges get crisp for best texture.

Add Hot Honey and Garnish:

As soon as the pizza leaves the oven drizzle hot honey right over the top in zigzags or small puddles so it melts into the cheese. Top with fresh basil leaves if you like and a sprinkle of red pepper flakes. Wait just a minute or two to let the cheese set then slice and serve hot.

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My favorite part of this pizza is always the little pockets of ricotta that turn golden and creamy in the oven. My kids have made a tradition of fighting over the crispiest pepperonis and we always save a little extra hot honey for drizzling on leftovers.

Storage Tips

Leftover slices keep fresh in a well sealed container in the fridge for up to three days. Reheat on a baking sheet in a hot oven to revive the crispy crust and gooey cheese. You can also freeze baked slices wrapped tightly which makes for a fast weeknight lunch or late night snack.

Ingredient Substitutions

Try swapping mozzarella for fontina or provolone for a different melt. If you do not have ricotta dollops of mascarpone give a similar creamy texture. Vegetarian versions can use sliced mushrooms or roasted red peppers in place of pepperoni for just as much flavor.

Serving Suggestions

This pizza shines on its own but also pairs well with a crisp green salad tossed in a simple vinaigrette. For parties cut it into smaller squares and serve as an appetizer on a big wooden board. I love to set out extra hot honey and chili flakes on the side so everyone can customize their spice level.

Cultural and Historical Context

Hot honey is a relatively new phenomenon on pizza but has roots in both Southern American and Italian flavor traditions. Ricotta and pepperoni are classic pizza toppings that together bring nostalgia and comfort. In my house this pizza style was inspired by New York City slice shops that always experiment with bold ingredients.

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This pizza is a showstopper that brings sweet, spicy and creamy flavors together every time. Serve it hot and do not be surprised when there are no leftovers.

Frequently Asked Questions

→ What is hot honey and where can I find it?

Hot honey is honey infused with chili peppers, delivering a sweet and spicy flavor. It's available in most grocery stores or can be made at home by gently warming honey with red pepper flakes or chopped chilies.

→ Can I use different cheeses for the topping?

Yes, mozzarella and ricotta are classic, but goat cheese, provolone, or fontina make great substitutes for extra flavor and creaminess.

→ How do I keep the crust from getting soggy?

Bake your pizza on a preheated stone or baking sheet, and avoid overloading with sauce. High heat helps achieve a crisp, golden crust.

→ Is it necessary to use fresh basil as a garnish?

Fresh basil adds aroma and color, but you can skip it or use other herbs such as oregano or arugula for a fresh finish.

→ What’s the best way to serve this pizza?

Slice and serve immediately after baking, while the cheese is bubbly and the crust is hot. Drizzle hot honey right out of the oven for best effect.