Save My oven was cranked too high the night I stumbled onto this combination, and instead of disaster, I got the crispiest, most blistered crust I'd ever made at home. I had ricotta left over from lasagna, mozzarella that needed using, and a jar of honey someone gave me that I'd been ignoring. The drizzle of spicy honey over that bubbling cheese was pure instinct, and one bite later, I knew I'd never go back to plain pizza again. It's been my weeknight secret weapon ever since.
I made this for a friend who claimed she hated ricotta, and she ate three slices without realizing what she was tasting. The honey changed everything for her. Now she asks for it every time she comes over, and I've stopped announcing the ingredients beforehand. Sometimes it's better to just let people fall in love with food first and ask questions later.
Ingredients
- Pizza dough (store-bought or homemade, about 12 oz / 340 g): I use store-bought most nights because it saves time and still crisps beautifully, just let it come to room temperature for easier stretching.
- Cornmeal, for dusting (optional): This keeps the dough from sticking and adds a subtle crunch to the bottom crust that reminds me of pizzeria pies.
- 2 tablespoons olive oil: Drizzling it over the cheese before baking creates those golden, crispy spots that make every slice feel a little more special.
- 1 cup ricotta cheese (240 g): Use whole milk ricotta if you can find it, the creaminess makes all the difference and it spreads like a dream.
- 1 cup mozzarella cheese, shredded (115 g): Freshly shredded melts better than pre-shredded, and it creates those beautiful cheese pulls everyone loves.
- 1/2 cup Parmesan cheese, grated (50 g): The salty, nutty flavor deepens the whole pie and balances the sweetness of the honey.
- 1 teaspoon garlic powder: I mix this into the ricotta for a subtle savory note that doesn't overpower the delicate cheese.
- Salt and pepper, to taste: Don't skip seasoning the ricotta, it needs that little boost to shine against the mozzarella and Parmesan.
- 1/4 cup honey (60 ml): I've tried everything from clover to wildflower, and each one brings its own personality to the pizza.
- 1 tablespoon red wine vinegar (15 ml): This cuts through the sweetness and gives the honey a tangy edge that makes it crave-worthy.
- 1 teaspoon red pepper flakes (optional, adjust to heat preference): Start with less if you're heat-sensitive, you can always add more at the table.
- Fresh basil leaves, for garnish: Tear them by hand right before serving so they stay bright green and fragrant.
Instructions
- Get the oven blazing hot:
- Preheat your oven to 475°F (245°C) and if you have a pizza stone, put it in now so it gets screaming hot. A hot oven is the secret to a crispy, golden crust that doesn't turn soggy under all that cheese.
- Shape your dough:
- On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch circle, and if you're using a baking sheet or pizza peel, dust it with cornmeal to help the pizza slide right off. Don't stress about perfect circles, rustic edges taste just as good.
- Mix up the ricotta base:
- In a medium bowl, combine ricotta cheese, garlic powder, salt, and pepper, then stir until it's smooth and well-seasoned. Taste it now, it should be creamy and flavorful on its own.
- Spread the ricotta:
- Spread the ricotta mixture evenly over the dough, leaving about a 1/2-inch border so the crust can puff up and get golden. Use the back of a spoon to smooth it out gently.
- Add the cheese layers:
- Top with shredded mozzarella and grated Parmesan, then sprinkle with red pepper flakes if you want a little heat baked right in. The layers create pockets of melty, bubbly goodness.
- Drizzle with olive oil:
- Drizzle olive oil evenly over the cheese so it crisps up beautifully in the oven. This step makes the difference between pale cheese and those gorgeous golden spots.
- Bake the pizza:
- Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbling and browned in places. Keep an eye on it after 10 minutes, every oven runs a little different.
- Make the hot honey:
- While the pizza bakes, combine honey and red wine vinegar in a small saucepan over low heat, stirring occasionally until warmed and blended, about 2 to 3 minutes. The vinegar will mellow out as it heats and the honey will loosen up beautifully.
- Cool briefly:
- Remove the pizza from the oven and let it cool for 2 to 3 minutes so the cheese sets just a bit. This makes slicing cleaner and keeps the toppings from sliding everywhere.
- Drizzle and garnish:
- Generously drizzle hot honey over the pizza, then scatter fresh basil leaves on top for a pop of color and fresh flavor. Don't be shy with the honey, it's the star of the show.
- Slice and serve:
- Slice the pizza with a sharp pizza cutter and serve immediately while it's still warm and the cheese is gooey. Have extra hot honey on the side for anyone who wants more.
Save The first time I served this at a casual dinner party, someone asked if I'd trained in Italy. I laughed and told them the truth: I just learned to trust good ingredients and a really hot oven. That compliment stuck with me, though, because it reminded me that impressive food doesn't have to be complicated. Sometimes it's just ricotta, honey, and a willingness to try something a little different.
Choosing Your Dough
I've made this with every kind of dough, from the refrigerated stuff in a tube to homemade sourdough, and honestly, they all work. The key is making sure it's at room temperature so it stretches without tearing. If you're using store-bought, look for dough in the refrigerated section near the pasta, it's usually fresher and easier to work with than frozen. On nights when I have time, I'll make my own dough and let it rise slowly in the fridge overnight, but that's a luxury, not a requirement.
Getting the Cheese Right
The ricotta is the base, so it needs to taste good on its own. I always buy whole milk ricotta because the low-fat stuff can be grainy and watery. If your ricotta seems too wet, drain it in a fine-mesh sieve for 10 minutes before mixing it with the garlic powder and seasoning. Freshly shredded mozzarella melts into those beautiful stretchy strings, and the Parmesan adds a salty depth that makes the whole pizza taste more grown-up. Don't skip seasoning the ricotta, plain ricotta on pizza is a missed opportunity.
Customizing Your Pie
This pizza is a great canvas for whatever you have on hand or whatever sounds good to you. I've added thin slices of prosciutto before baking for a salty, savory contrast, and I've tossed arugula on top right after it comes out of the oven for a peppery freshness. Roasted red peppers, caramelized onions, and even a handful of cherry tomatoes all work beautifully. Just remember that less is more, you want each ingredient to shine without crowding the creamy ricotta and spicy honey.
- Add prosciutto or crispy bacon before baking for a smoky, savory layer.
- Toss fresh arugula on top after baking for a peppery bite that cuts through the richness.
- Try different honeys like buckwheat or orange blossom to change up the flavor profile completely.
Save This pizza has become the thing I make when I want to feel like I'm treating myself without spending hours in the kitchen. It's quick, it's a little fancy, and it never fails to make me smile when I take that first bite of creamy cheese and spicy honey.
Saffron Brook Recipe Q&As
- → What makes the honey spicy?
The heat comes from red pepper flakes infused into warm honey with red wine vinegar. Adjust the flakes to your preference—more for intense heat, less for subtle warmth.
- → Can I use store-bought dough?
Absolutely. Store-bought pizza dough works perfectly. Just let it come to room temperature before stretching for easier handling and better results.
- → How do I prevent a soggy crust?
Preheat your oven thoroughly with a pizza stone inside. The high heat (475°F) creates immediate crispness. Avoid overloading with ricotta and drain excess moisture if needed.
- → Can I make this vegetarian?
This version is already vegetarian. For vegan options, substitute dairy cheeses with plant-based alternatives and use agave instead of honey.
- → What other toppings work well?
Thinly sliced prosciutto, crispy bacon, arugula after baking, roasted vegetables, or even figs for extra sweetness complement the hot honey beautifully.
- → How long does the hot honey keep?
Store leftover hot honey in an airtight container at room temperature for up to 3 months. Gently reheat before using if it crystallizes.