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Hot Honey Pepperoni Ricotta Pizza

A gourmet-style pizza with crispy pepperoni, creamy ricotta dollops, and a sweet-spicy hot honey drizzle, all on a homemade crispy crust.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 480

Ingredients
  

For the Pizza
  • 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
For the Quick Hot Honey
  • 0.25 cup honey
  • 0.5 tsp red pepper flakes or to taste
  • 1 tbsp apple cider vinegar
  • 1 pinch salt

Equipment

  • Pizza stone or baking sheet
  • Pizza peel or rimless tray
  • Small saucepan
  • Mixing bowls

Method
 

  1. Let pizza dough come to room temperature. Place a pizza stone or inverted heavy baking sheet on the middle oven rack. Preheat oven to 500°F (260°C) for 1 hour.
  2. Make the hot honey: In a small saucepan over low heat, warm honey, red pepper flakes, vinegar, and a pinch of salt for 3-4 minutes, stirring. Do not boil. Remove from heat and set aside to infuse.
  3. On a surface dusted with semolina, gently stretch the dough into a 12-14 inch circle. Transfer to a parchment-lined pizza peel or baking sheet dusted with semolina.
  4. Brush the outer crust with 1 tbsp olive oil. Spread pizza sauce evenly, leaving a 1-inch border. Top with shredded mozzarella, then pepperoni slices. Dollop ricotta evenly over the top. Drizzle with remaining 1 tbsp olive oil.
  5. Carefully slide the pizza (with parchment) onto the preheated stone. Bake for 8-12 minutes until crust is golden and cheese is bubbly and spotted.
  6. Remove pizza from oven. Immediately drizzle with prepared hot honey. Garnish with fresh herbs and a sprinkle of flaky salt. Let cool for 2-3 minutes before slicing and serving.

Notes

For crisp 'cupping' pepperoni, use thin slices. Shred your own mozzarella for best melt. Reheat leftovers in a skillet over medium-low heat with a lid for a crispy crust.