Imagine a warm kitchen at dinner hour, the oven glowing, the smell of bubbling cheese and sweet heat filling the air, with a thin, crackly crust begging to be pulled apart. Hot Honey Pepperoni Ricotta Pizza brings that cozy, slightly indulgent moment to your table, where sweet and spicy honey meets creamy ricotta and crisp turkey pepperoni. It is perfect for a relaxed weeknight, a casual weekend gathering, or any time you want pizza with a little extra personality. If you enjoy fast, satisfying meals, you might also like exploring our air fryer recipes collection for more weeknight inspiration.
Why This Hot Honey Pepperoni Ricotta Pizza Works
This pizza hits a few joyful contrasts that make it memorable. You get the comforting, savory backbone of melted mozzarella and pepperoni, the cool, pillowy pockets of ricotta, and the bright, sticky finish of hot honey that lifts every bite. The hot honey is not overwhelming, it is a glossy ribbon of sweet heat that sharpens the cured-salty notes of the pepperoni.
The result is both familiar and slightly unexpected, making it a crowd pleaser. It works for when you want a classic pepperoni vibe, but with a cheflike flourish, and it scales easily from solo dinners to sharing plates at a casual party.
- Crispy crust, gooey cheese, and cool ricotta textures together in each mouthful
- Sweet heat from hot honey that contrasts with savory, salty flavors
- Easy to assemble, impressive to serve
- Ingredients are flexible for substitutions or to suit a lighter approach
What You’ll Need
These ingredients play clear roles, the dough as the canvas, sauce as the savory glue, cheeses for melt and cream, and pepperoni and honey for character. Use an extra dusting of flour or cornmeal under the dough to prevent sticking, and choose good quality turkey pepperoni if you want a leaner option.
1 ball pizza dough, store-bought or homemade
Flour or cornmeal, for dusting
½ cup tomato sauce or pizza sauce
1 cup shredded mozzarella cheese
¼ cup whole milk ricotta cheese, dolloped
20–25 slices turkey pepperoni
1–2 tablespoons hot honey, store-bought or homemade
Fresh basil leaves, for garnish (optional)
Red pepper flakes, for extra heat (optional)
Step by Step
- Prep the Oven and Dough, Preheat your oven to 500°F, or as hot as it will go, and place a pizza stone or baking sheet inside to preheat for at least 30 minutes. Roll out your pizza dough on a floured surface into a 12-inch round, feeling for an even thickness and a slightly thicker edge for the crust.
- Assemble the Pizza, Spread the tomato sauce over the dough, leaving a ½-inch border so the crust can puff and brown. Sprinkle the shredded mozzarella evenly across the top so it melts into a gooey blanket. Arrange the turkey pepperoni slices over the cheese, then dollop spoonfuls of ricotta evenly around the pizza for cool, creamy pockets.
- Bake, Transfer the pizza carefully to the preheated stone or baking sheet, you should hear a faint sizzle as it hits the hot surface. Bake for 8 to 12 minutes, rotating if needed, until the crust is golden and blistered and the cheese is bubbling and lightly browned, with little golden spots on the ricotta.
- Add Hot Honey and Garnish, Drizzle the hot honey over the pizza right after it comes out of the oven so it glazes the cheese and pepperoni, adding shine and a sweet-spicy hit. Scatter fresh basil leaves for aroma and a pop of green, and add red pepper flakes if you like extra heat. Slice and serve immediately while the crust is crisp and the toppings are still slightly molten.
Smell cues to watch for include the toasty scent of browned crust and a warm, honeyed perfume once you add the hot honey. Texture clues include a crackly edge when you lift a slice and little pockets of ricotta that remain cool against the hot cheese.
Prep ~ 30 minutes, Cook ~ 8 to 12 minutes, Total ~ 40 to 45 minutes, Servings ~ 3 to 4, Kcal ~ 320 per serving
Prepare in Advance
If you want to make the evening smoother, several parts of this pizza can be prepared ahead. You can make or buy the pizza dough and refrigerate it up to 24 hours wrapped in plastic, or freeze for longer storage. Tomato sauce can be made a few days ahead and stored in the fridge in an airtight container. Shred the mozzarella and portion the ricotta into a small bowl so you can dollop quickly, that way assembly takes only minutes.
To finish later, keep all components chilled separately. When ready to bake, let the dough come to room temperature for 30 minutes so it relaxes and stretches easily. Assemble and bake as directed for best crust texture. If you prepare the pizza fully assembled and refrigerate it, expect a slightly softer crust after baking, so try to assemble at the last minute when possible.
Storing and Reheating
Refrigerate any leftovers in an airtight container for up to 3 days, that preserves the texture and prevents the crust from over drying. If you want to freeze slices, wrap individual slices tightly in plastic wrap and place them in a freezer bag, they will keep well for up to 2 months.
To reheat gently for the best texture, warm slices in a 375°F oven for 6 to 10 minutes on a baking sheet, or re-crisp slices in a skillet over medium heat for 3 to 5 minutes, covering briefly to melt cheese if needed. Avoid the microwave when possible, because it makes the crust chewy and the ricotta watery. A freshness cue to watch is the crust feel, if it loses its crispness and becomes soggy, it is best eaten sooner rather than later.
Perfect Pairings
- A simple green salad with lemon vinaigrette to cut through the richness
- Crispy roasted broccoli or charred asparagus as a warm vegetable side
- Pickled vegetables for a bright, acidic contrast
- A bowl of chilled marinated olives and artichokes to nibble alongside
- For a heartier table, serve with a grilled or roasted entree like the Alice Springs chicken recipe, its sweet and savory notes play nicely with the hot honey
Make It Your Own
- Add turkey bacon for smoky depth, swap in turkey bacon for a lighter, leaner touch and scatter small pieces over the pizza before baking.
- Try a four cheese blend, combine provolone and fontina with the mozzarella for richer melt and deeper flavor.
- Use a garlic-infused olive oil brushed on the crust edge before baking for an extra savory finish.
- Make it vegetarian, replace turkey pepperoni with roasted mushrooms and caramelized onions, and keep the hot honey for that sweet heat.
- Spice it up, mix a pinch of smoked paprika into the sauce or sprinkle crushed red pepper over the finished pie.
- Make the dough whole grain, use a whole wheat or spelt dough ball for nuttier flavor and a heartier chew.
- Turn it into a calzone style, fold a smaller portion of the dough over the toppings mid-bake for a sealed, portable pocket.
Pro Tips for Best Results
- Preheat your stone or baking sheet thoroughly to get that blistered, chewy crust, the surface should be very hot before the pizza hits it.
- Dust the peel or baking sheet with flour or cornmeal so the dough slides easily, too much sticking slows transfer and can tear the crust.
- Keep ricotta dollops small and chilled, they should create cool islands against the hot cheese that contrast nicely.
- Watch the oven closely in the last minutes, colors change fast once the cheese starts to brown, look for a golden crust and bubbling edges.
- Let the pizza rest 2 minutes after baking before slicing, that short pause helps the cheese set slightly, making cleaner slices.
- If using a thermometer, aim for an internal topping temperature of around 165°F for food safety when adding any pre-cooked proteins, though typical cheese and dough baking focuses more on visual cues.
Frequently Asked Questions
- Is hot honey hard to make at home?
- Not at all, combine honey with a small amount of chili flakes or a few drops of hot sauce, warm gently to infuse, and strain if you prefer a smooth syrup. Store in a jar in the fridge for several weeks, and it will keep its glossy, pourable texture.
- Can I make this pizza on a grill?
- Yes, use indirect heat and a pizza stone or a heavy baking sheet placed on the grill grates, preheat well, and close the lid while baking. The grill adds a nice smoky note, just watch for flare ups from the pepperoni oils.
- How do I get a really crispy crust at home?
- Bake on a preheated stone at the highest oven temperature, keep the dough thin in the center with a slightly thicker rim, and avoid overloading toppings which can steam the dough. A brief high-heat blast gives the crust that coveted crisp and char.
- Is ricotta necessary on this pizza?
- Ricotta is not necessary, but it adds a cool, creamy contrast that lifts the pie and balances the hot honey. If you do not have ricotta, small dollops of mascarpone or cream cheese mixed with a little milk can substitute in a pinch.
- Can I make this pizza for a larger crowd?
- Absolutely, make multiple 12-inch pies and bake them in batches, or scale to larger dough balls for bigger pies. Keep the oven hot between pies by allowing the stone to reheat briefly if needed.
Final Thoughts
Hot Honey Pepperoni Ricotta Pizza is an easy way to elevate a familiar favorite with a few thoughtful contrasts, combining crisp crust, melting cheese, and a lick of sweet heat. It is approachable enough for busy weeknights, yet special enough for guests, and the flexible ingredient list makes it simple to adapt to what you have on hand. Warm, aromatic, and instantly shareable, this pizza invites you to try the hot honey trick and see how a little sweetness can transform a classic. Give it a go this week, and enjoy the playful balance of flavors with every slice.
Print
Hot Honey Pepperoni Ricotta Pizza
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Meat
Description
A cozy and indulgent pizza featuring sweet hot honey, creamy ricotta, and crisp turkey pepperoni on a golden crust.
Ingredients
- 1 ball pizza dough, store-bought or homemade
- Flour or cornmeal, for dusting
- ½ cup tomato sauce or pizza sauce
- 1 cup shredded mozzarella cheese
- ¼ cup whole milk ricotta cheese, dolloped
- 20–25 slices turkey pepperoni
- 1–2 tablespoons hot honey, store-bought or homemade
- Fresh basil leaves, for garnish (optional)
- Red pepper flakes, for extra heat (optional)
Instructions
- Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to preheat for at least 30 minutes.
- Roll out your pizza dough on a floured surface into a 12-inch round.
- Spread the tomato sauce over the dough, leaving a ½-inch border.
- Sprinkle the shredded mozzarella evenly across the top.
- Arrange the turkey pepperoni slices over the cheese, then dollop spoonfuls of ricotta evenly around the pizza.
- Transfer the pizza carefully to the preheated stone or baking sheet and bake for 8 to 12 minutes, until the crust is golden and the cheese is bubbling.
- Drizzle the hot honey over the pizza right after it comes out of the oven.
- Scatter fresh basil leaves and add red pepper flakes if desired.
- Slice and serve immediately.
Notes
For best texture, prepare components ahead of time but assemble just before baking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pizza, hot honey pizza, pepperoni pizza, ricotta pizza, easy pizza recipes
