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Savory Hot Honey Ricotta Pizza

A delightful combination of sweet and spicy flavors, this pizza features creamy ricotta, zesty spices, and a drizzle of hot honey, making it a must-try for pizza lovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Pizza Base
  • 1 lb Pizza Dough (store-bought) For speedy prep
  • 2 tbsp Olive Oil (divided) One tablespoon for the cheese and one for the dough
Cheese Mixture
  • 1 cup Whole-Milk Ricotta Or swap with goat cheese
  • 1 cup Shredded Mozzarella Or any melty alternative
  • 1/4 cup Grated Parmesan Optional, for richness
  • 1 clove Garlic (minced)
  • 1 tsp Salt Taste as you go!
  • 1 tsp Black Pepper Adjust per your liking
  • 1 tbsp Italian Seasoning Fresh if available
  • 1/4 cup Honey (preferably hot honey) For a real kick
  • 1 tsp Red Pepper Flakes More for spice lovers
  • 1 tbsp Apple Cider Vinegar Or lemon juice
Toppings
  • 1 cup Fresh Basil Can swap for arugula or spinach
  • 1/4 cup Extra Parmesan Optional, highly recommended
  • to taste Chili Oil For extra heat
  • to taste Crushed Red Pepper For garnish

Method
 

Preparation
  1. Preheat your oven to 475°F (245°C).
  2. Roll out your pizza dough on a floured surface and transfer it to a pizza stone or baking sheet.
Mixing
  1. In a bowl, stir together the ricotta, 1 tbsp olive oil, minced garlic, salt, black pepper, Italian seasoning, and apple cider vinegar.
Assembly
  1. Evenly spread the ricotta mixture over the pizza dough.
  2. Sprinkle the shredded mozzarella and grated Parmesan on top.
  3. Drizzle hot honey over the cheese and finish with red pepper flakes.
Baking
  1. Bake your pizza for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
Garnishing
  1. Once out of the oven, sprinkle fresh basil and any extra parmesan, chili oil, or crushed red pepper.

Notes

Serve hot with arugula salad and a sprinkle of lemon juice. For leftovers, wrap tightly and store in the fridge for up to 3 days. Reheat in the oven to keep the crust crisp.