Hot Honey Pepperoni Ricotta Pizza

Hot Honey Pepperoni Ricotta Pizza is my go-to recipe when I want something bold and crowd-pleasing for pizza night at home. There is something about the sweet heat from hot honey with creamy ricotta and crispy pepperoni that feels both classic and inventive. Each bite brings melty cheese, a hint of spice, and that irresistible golden crust you only get from a hot oven.

The first time I put hot honey on pizza, my husband said it was the best combination he had ever tasted. Now, it is our Friday night tradition.

Ingredients

• Pizza dough ball: makes the chewiest crust and can be either homemade or from your favorite store bakery
• Flour or cornmeal: keeps the dough from sticking and adds crunch
• Tomato or pizza sauce: choose one with fresh tomato flavor and low added sugar
• Shredded mozzarella: creamy melt and great stretch
• Whole milk ricotta: adds pockets of tangy creaminess
• Pepperoni: look for a spicy and thick cut for crispy edges
• Hot honey: brings the most addictive drizzle of sweet heat
• Fresh basil: for a pop of color and fresh flavor
• Red pepper flakes: for anyone who likes extra spice

Instructions

Prep the Oven and Dough:

Preheat your oven as high as it will go at least 500 degrees is best and slide in a pizza stone or baking sheet for thirty minutes so it is super hot. On a floured or cornmeal-dusted counter, gently stretch your dough into a twelve-inch circle by pressing from the center out do not use a rolling pin for extra airiness. If the dough resists, let it rest five minutes.

Assemble the Pizza:

Spread sauce from the center toward the edges using the back of a spoon but leave a half-inch border for crust bubbles. Sprinkle mozzarella evenly so it covers but does not pile up or you risk sogginess. Lay pepperoni over cheese so every slice will get plenty. Dollop spoonfuls of ricotta all around but do not blend in you want distinct creamy pockets.

Bake:

Launch the pizza onto your preheated stone or tray quickly using a pizza peel or inverted baking sheet. Bake for eight to twelve minutes watching for a deep golden crust and cheese that is bubbling and turning caramel brown in spots. Halfway through, rotate the pizza for even browning.

Add Hot Honey and Garnish:

As soon as your pizza comes out, drizzle hot honey generously over the hot toppings so it seeps into the crevices. Tear up fresh basil leaves and scatter across the surface. For more heat, sprinkle a touch of red pepper flakes. Slice and enjoy immediately for the freshest texture.

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Ricotta is always my favorite part because it melts into creamy bursts that stand out from the melty mozzarella. My kids love making little pools of hot honey on their own slices and watching it drip down those puffy crust bubbles.

Storage Tips

Leftover pizza stays best when wrapped in foil or placed in an airtight container. Refrigerate up to three days and refresh in a hot oven to revive the crisp crust. Never microwave because it will make the dough rubbery. If you need to store longer, freeze individual slices and thaw overnight before reheating on a baking sheet.

Ingredient Substitutions

You can swap out the pepperoni for spicy salami or even roasted vegetables if you want a meatless version. For the cheese, low moisture mozzarella or provolone both work. If you cannot find hot honey, just mix regular honey with a pinch of chili flakes or a bit of hot sauce.

Serving Suggestions

This pizza pairs perfectly with a crisp green salad and a glass of chilled white wine or sparkling water with citrus. Cut pizza into small squares for party appetizers or serve in big wedges for dinner. For family nights, let everyone drizzle their own amount of hot honey and sprinkle extra toppings.

Cultural or Historical Context

Pepperoni pizza is an American classic rooted in Italian-American traditions. The addition of ricotta nods to southern Italian white pizzas, while hot honey is a recent trend that started in Brooklyn pizzerias and quickly became loved everywhere. This combo embodies the creative spirit of modern pizza making.

Seasonal Adaptations

Swap basil for arugula in fall for a peppery twist. Try adding thin slices of zucchini or roasted red peppers in summer for color. Drizzle with a little truffle honey in winter for extra indulgence.

Success Stories

I once made this pizza as the main dish for a birthday dinner with six friends and everyone was talking about it for days. One guest even started experimenting with hot honey on his breakfast toast after that meal. These pizzas also make the most popular contribution at potlucks because they travel well and reheat beautifully.

Freezer Meal Conversion

If you want pizza on demand, assemble the pizza on parchment and freeze it before baking. Once solid, wrap tightly and store flat in the freezer. You can bake straight from frozen—just add a few extra minutes to the cook time and watch for bubbling cheese and browned edges.

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Once you taste that warm honey mingling with the cheese and pepperoni, it is hard to go back to regular pizza. I have learned to always keep a jar of homemade hot honey on hand, ready for my next pizza experiment.

Frequently Asked Questions

→ What makes hot honey unique on pizza?

Hot honey brings a sweet heat that balances the rich cheese and savory pepperoni, creating a dynamic flavor profile.

→ Can store-bought dough be used?

Yes, either store-bought or homemade dough works well. A good preheated baking surface is the key to a crisp base.

→ Why add ricotta cheese?

Ricotta adds creamy texture and mild flavor, complementing the spicy and salty ingredients on the pizza.

→ Should the hot honey be added before or after baking?

Drizzle hot honey over the pizza immediately after baking. This helps retain its flavor and texture.

→ How can I add even more heat?

Sprinkle red pepper flakes over the finished pizza for extra spicy kick in each bite.