If you love the perfect balance of sweet, spicy, and cheesy on a crispy crust, you’re going to fall head over heels for this Hot Honey Pepperoni Ricotta Pizza Recipe. It’s one of those dishes that hits all the right notes — the rich creaminess of ricotta, the savory spice of pepperoni, and that irresistible drizzle of hot honey adding a warm kick with a touch of sweetness. Whether you’re entertaining friends or just craving a cozy night in, this pizza promises a flavor explosion that’s as exciting as it is comforting.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is all it takes to create this sensational pizza. Each component plays a big role: the dough forms a sturdy, golden foundation, the tomato sauce adds tangy depth, and the cheeses bring lush creaminess. The pepperoni and hot honey combo? Pure magic for your taste buds.
- Pizza dough: Use store-bought or homemade dough; ensure it’s soft and elastic for the best base.
- Tomato sauce: A simple sauce adds a bright, tangy layer that complements the toppings.
- Mozzarella cheese: Shredded mozzarella melts beautifully to create that classic pizza cheesiness.
- Ricotta cheese: Whole milk ricotta adds a creamy, slightly sweet contrast to the spicy elements.
- Pepperoni slices: Opt for thin, crispy slices so they crisp up nicely without overwhelming the pizza.
- Hot honey: Drizzled at the end, it provides a spicy-sweet finish that ties everything together gorgeously.
How to Make Hot Honey Pepperoni Ricotta Pizza Recipe
Step 1: Preheat Your Oven
Begin by heating your oven to 500°F (260°C). Place a pizza stone or baking sheet inside to get that perfect, blazing-hot surface that crisps the crust just right. Let it preheat for at least 30 minutes — this step is essential for achieving that beautifully golden base you’ll love.
Step 2: Roll Out the Dough
On a floured surface, roll your dough out into a 12-inch round. The goal is to keep it even but not paper-thin, allowing for a crisp edge and a slightly chewy center — the perfect texture to support all your toppings.
Step 3: Add the Tomato Sauce
Spread the tomato sauce evenly over the dough, leaving about a half-inch border around the edges free. This gives the crust space to puff up and crisp, while the sauce provides that tangy base that holds the toppings together.
Step 4: Layer the Cheese and Pepperoni
Sprinkle shredded mozzarella cheese generously over the sauce for that gooey, melty feeling. Then, layer on 20 to 25 slices of pepperoni to cover the surface with bold flavor. Finish by adding dollops of whole milk ricotta across the top; its creamy pockets will melt beautifully as the pizza bakes.
Step 5: Bake to Perfection
Carefully transfer your pizza to the hot stone or baking sheet and bake it for 8 to 12 minutes. You’ll want to watch for a golden-brown crust and bubbly, slightly browned cheese. This step crisps the pepperoni slices beautifully and melds the flavors together.
Step 6: Drizzle with Hot Honey and Garnish
The final flourish is to generously drizzle 1 to 2 tablespoons of hot honey over the pizza right out of the oven. The warm honey soaks into the pepperoni’s spice, creating a harmonious contrast of heat and sweetness that makes each bite sing.
How to Serve Hot Honey Pepperoni Ricotta Pizza Recipe
Garnishes
For a fresh, vibrant touch, sprinkle with freshly chopped basil or a handful of arugula just before serving. A pinch of red pepper flakes can also amp up the heat if you want to complement the hot honey’s kick further.
Side Dishes
This pizza pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a light, tangy coleslaw. Both sides provide a refreshing contrast to the rich, spicy, and cheesy pizza slices.
Creative Ways to Present
Try serving the Hot Honey Pepperoni Ricotta Pizza Recipe on a wooden pizza peel or slate board to bring that rustic pizzeria vibe right to your table. Pair it with small bowls of extra hot honey and chili oil for guests to customize their slices.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pizza tightly in plastic wrap or store in an airtight container in the refrigerator. It will keep well for up to 3 days and still taste delicious with a quick reheat.
Freezing
If you want to freeze slices, place them on a parchment-lined tray to freeze individually before transferring into freezer bags. This method prevents slices from sticking together, making it easy to pop out a piece when the craving hits.
Reheating
For the best texture, reheat leftover pizza in a hot skillet over medium heat until the crust is crispy and the cheese melts again. Avoid the microwave if you want to keep that delightful crispiness intact.
FAQs
Can I make this pizza gluten-free?
Absolutely! Simply use a gluten-free pizza dough substitute. Just make sure to check that all other ingredients, like the sauce and pepperoni, are also gluten-free to keep it safe for sensitive diets.
Is there a vegetarian alternative for the pepperoni?
Yes, you can swap pepperoni for spicy vegetarian slices or use roasted vegetables like bell peppers and mushrooms. The hot honey drizzle still adds a wonderful depth, keeping the pizza exciting.
How spicy is the hot honey?
Hot honey usually has a mild to moderate heat, blending sweet and spicy flavors. You can adjust the amount to your liking or find varieties with different spice levels.
Can I prepare this pizza ahead of time?
You can assemble the pizza and keep it in the refrigerator for a few hours before baking. However, the hot honey drizzle is best added fresh after baking to maintain its flavor and texture.
What type of ricotta cheese works best?
Whole milk ricotta is ideal because of its creaminess and slight sweetness, which balances the spicy pepperoni and hot honey perfectly.
Final Thoughts
This Hot Honey Pepperoni Ricotta Pizza Recipe is a joy to make and even more delightful to eat. Its harmonious blend of flavors and textures will quickly make it a household favorite. Don’t hesitate — gather your ingredients, fire up your oven, and treat yourself to a slice of pizza perfection that’s bursting with warmth and flavor.
Print
Hot Honey Pepperoni Ricotta Pizza Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
A deliciously sweet and spicy Hot Honey Pepperoni Ricotta Pizza featuring a crispy crust topped with tomato sauce, melted mozzarella, creamy ricotta, spicy pepperoni, and a drizzle of hot honey for a perfect balance of flavors.
Ingredients
Pizza Dough
- 1 ball pizza dough (store-bought or homemade)
Toppings
- ½ cup tomato sauce
- 1 cup shredded mozzarella cheese
- ¼ cup whole milk ricotta cheese
- 20–25 slices pepperoni
- 1–2 tablespoons hot honey
Instructions
- Preheat Oven: Preheat your oven to 500°F (260°C) with a pizza stone or baking sheet inside for at least 30 minutes to ensure a crispy crust and even baking.
- Roll Out Dough: On a floured surface, roll out the pizza dough into a 12-inch round, preparing it for the toppings.
- Apply Sauce: Spread the tomato sauce evenly over the dough, leaving a half-inch border around the edges to form the crust.
- Add Cheese and Pepperoni: Sprinkle shredded mozzarella cheese over the sauce, then arrange the pepperoni slices evenly on top. Add dollops of whole milk ricotta cheese over the pepperoni for creamy texture.
- Bake the Pizza: Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet. Bake for 8 to 12 minutes until the crust is golden brown and cheese is bubbly and melted.
- Finish with Hot Honey: Immediately after baking, drizzle 1 to 2 tablespoons of hot honey over the pizza to add sweet heat and garnish with fresh herbs if desired before serving.
Notes
- Using a preheated pizza stone or baking sheet helps achieve a crispy, evenly cooked crust.
- Adjust the amount of hot honey based on your preferred level of sweetness and spiciness.
- You can substitute pepperoni with other cured meats or vegetarian toppings as preferred.
- Allow pizza to cool for a few minutes before slicing to avoid burning from hot cheese and toppings.
