Name: Hot Honey Pepperoni Ricotta Pizza
Prep time: 20 min
Cook time: 12 min
Total time: 92 min
Ingredients: 1 pound pizza dough (store-bought or homemade); semolina flour or cornmeal (for dusting); 2 tbsp extra-virgin olive oil (divided); 0.5 cup pizza sauce; 8 oz low-moisture whole-milk mozzarella (freshly shredded); 3 oz pepperoni (thinly sliced); 0.5 cup whole-milk ricotta cheese; 1 tbsp fresh oregano or basil (chopped); flaky sea salt (optional, for finishing); 0.25 cup honey; 0.5 tsp red pepper flakes (or to taste); 1 tbsp apple cider vinegar; 1 pinch salt

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In the ever-evolving world of homemade pizza, a new champion has emerged, seamlessly blending fiery heat, floral sweetness, and creamy richness into one unforgettable pie. This Hot Honey Pepperoni Ricotta Pizza is not just a meal; it’s a flavor experience that redefines what a weeknight dinner can be. It takes the classic, beloved pepperoni pizza and elevates it with two simple yet transformative additions: a dollop of luscious, whole-milk ricotta and a generous drizzle of spicy, aromatic hot honey. The result is a symphony of contrasts—the savory, crisped pepperoni plays against the cool, mild cheese, while the hot honey ties it all together with a sticky, sweet, and spicy glaze that will have you reaching for slice after slice.

The beauty of this recipe lies in its accessibility. You don’t need to be a pizzaiolo with a wood-fired oven to achieve extraordinary results. We’ll walk through creating a perfect, crispy-yet-chewy crust, whether you opt for store-bought dough for ultimate convenience or a simple homemade version. The assembly is intuitive and quick, making this an ideal project for a fun Friday night, a casual gathering with friends, or when you simply crave restaurant-quality pizza without the price tag or the wait. Let’s dive into the art of crafting this modern classic, a pizza that promises to become a steadfast favorite in your culinary repertoire.

The Cultural Phenomenon of Hot Honey Pizza

While the combination might seem like a trendy Instagram discovery, the marriage of chili and honey has ancient roots across many cultures, from Chinese cuisine to Ethiopian berbere. In the American culinary scene, the hot honey pizza is a relatively recent but explosively popular innovation, largely credited to the iconic Brooklyn pizzeria, Paulie Gee’s. Their “Hellboy” pizza—featuring soppressata, mozzarella, and Mike’s Hot Honey—sparked a nationwide craze. The genius is in its balance. Honey’s sweetness tempers the chili’s burn, creating a complex flavor that enhances rather than overwhelms the other toppings. Adding ricotta introduces a creamy, cooling element that completes the trifecta of taste sensations: sweet, spicy, and savory. This recipe harnesses that genius into a practical, home-cook-friendly format.

Ingredients

For the Pizza:

1 pound pizza dough (store-bought or homemade)
Semolina flour or cornmeal, for dusting
2 tablespoons extra-virgin olive oil, divided
1/2 cup pizza sauce
8 ounces low-moisture whole-milk mozzarella cheese, freshly shredded
3-4 ounces thinly sliced pepperoni
1/2 cup whole-milk ricotta cheese
1 tablespoon fresh oregano or basil, chopped (for garnish)
Flaky sea salt (optional, for finishing)

For the Quick Hot Honey:

1/4 cup high-quality honey
1/2 to 1 teaspoon red pepper flakes (adjust to heat preference)
1 tablespoon apple cider vinegar or white vinegar
A small pinch of salt

Note: You can substitute store-bought hot honey, but making your own is simple and allows for perfect customization of heat level.

Equipment You’ll Need

Pizza stone or inverted heavy baking sheet
Pizza peel or a rimless baking sheet (for transferring)
Parchment paper (optional, for easier handling)
Small saucepan
Mixing bowls
Cheese grater

Instructions

1. Prepare the Dough and Oven:
If using cold store-bought or refrigerated homemade dough, let it sit at room temperature, covered, for at least 30-60 minutes to become pliable. This is crucial for easy stretching. Meanwhile, place your pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to its highest temperature, typically 500°F (260°C) or 550°F (290°C), for a full hour. This ensures the stone is searing-hot, which is the secret to a crispy, blistered crust.

2. Make the Quick Hot Honey:
While the oven heats, combine the honey, red pepper flakes, vinegar, and a pinch of salt in a small saucepan. Heat over low heat, stirring frequently, for just 3-4 minutes until the honey is warm, fluid, and infused with the chili flavor. Do not let it boil vigorously. Remove from heat and let it steep. The vinegar adds a touch of acidity that balances the sweetness beautifully.

3. Stretch the Dough:
On a clean surface lightly dusted with semolina flour or cornmeal, gently shape your dough. Start by pressing it into a disc from the center outwards. Use your knuckles or hands to carefully stretch and rotate the dough, aiming for a 12-14 inch circle. Don’t worry about perfect roundness; rustic shapes have character! If the dough springs back, let it rest for 5 minutes and continue. Transfer the stretched dough to a piece of parchment paper or a pizza peel generously dusted with semolina to prevent sticking.

4. Assemble the Pizza:
Brush the outer edge of the dough with about 1 tablespoon of olive oil to promote golden browning. Spread the pizza sauce in a thin, even layer, leaving a 1-inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce. Arrange the pepperoni slices in a single layer. Using a spoon, dollop teaspoon-sized amounts of ricotta cheese evenly across the pizza. Drizzle the entire pie with the remaining 1 tablespoon of olive oil.

5. Bake to Perfection:
Carefully slide the pizza (with the parchment paper if using) onto the preheated stone or baking sheet. Bake for 8-12 minutes, rotating halfway through, until the crust is deeply golden, the pepperoni is crisping at the edges, and the cheese is bubbly and slightly spotted.

6. Finish and Serve:
As soon as the pizza comes out of the oven, drizzle it generously with the prepared hot honey. Sprinkle with fresh herbs and a light touch of flaky sea salt, if desired. Let it cool for 2-3 minutes on a cutting board to set before slicing. This brief rest prevents the toppings from sliding off. Slice and serve immediately.

Pro Tips for Pizza Perfection

The Cheese Matters: Always shred your own mozzarella from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting into that ideal, gooey pool. For the ricotta, use whole-milk for the best flavor and creamy texture.
Pepperoni Cup Magic: For those coveted “pepperoni cups” that hold little pools of grease (flavor!), use smaller, thin-sliced pepperoni. The curling and cupping happen naturally as the fat renders in the high heat.
Stretch, Don’t Throw: Avoid using a rolling pin, which can compress the dough and create a tough crust. Gentle hand-stretching preserves the air bubbles for a lighter, airier crust.
No Stone, No Problem: If you don’t have a pizza stone, use a heavy, inverted baking sheet. Preheat it just like a stone. You can also bake the pizza on a parchment-lined sheet pan for a slightly softer, “pan-pizza” style crust.

Creative Variations to Try

This recipe is a fantastic canvas for creativity:

Meat Lover’s Twist: Add crumbled cooked Italian sausage or crispy diced bacon with the pepperoni.
Veggie Delight: Substitute pepperoni with sliced mushrooms, roasted red peppers, and red onion. A drizzle of hot honey over veggies is a game-changer.
Green & Herbaceous: After baking, top with a handful of arugula or baby spinach dressed with a little lemon juice and olive oil for a fresh contrast.
Different Heat: Infuse your honey with different chilies like smoked chipotle powder for a smoky heat or Calabrian chili paste for a fruitier kick.

What to Serve With Your Pizza

While this pizza is a star on its own, a well-chosen side can turn it into a feast. A simple, crisp Italian salad with a sharp vinaigrette cuts through the richness. For a heartier meal, serve with garlic knots or sautéed broccoli rabe with garlic. Beverage pairing is equally fun: a cold, crisp lager or pilsner, a fruity red wine like Chianti, or even a sparkling water with lemon all complement the sweet and spicy notes beautifully.

Storing and Reheating Leftovers

Leftover pizza? It happens, but it’s rare with this recipe! To store, place cooled slices in an airtight container in the refrigerator for up to 3 days. The best way to reheat is not in the microwave (which makes the crust soggy). Instead, reheat in a skillet: place a slice in a cold, non-stick skillet over medium-low heat, cover with a lid, and cook for 3-5 minutes until the bottom is crisp and the cheese is melted. Alternatively, reheat directly on the rack of a 375°F (190°C) oven for 8-10 minutes.

Final Thoughts

The Hot Honey Pepperoni Ricotta Pizza is more than the sum of its parts. It represents a shift in home cooking towards bold, balanced flavors and interactive, satisfying meals. The process of stretching the dough, watching it bubble and blister in the oven, and finally drizzling that glistening hot honey is a small but profound joy. It’s a recipe that invites you to play with heat levels, explore different toppings, and ultimately, to gather around the table for a slice that is unequivocally delicious. So fire up your oven, embrace the sticky fingers, and get ready to bake your new favorite pizza.