There’s something impossibly comforting about warm ricotta spread over a crisp crust, all kissed with a sticky, spicy honey drizzle. Hot Honey Ricotta Pizza turns pantry staples into a showstopper that’s equally at home on a weeknight table or as a surprising appetizer at a party.
Why you’ll love this dish
This pizza hits a beautiful sweet‑heat balance: creamy ricotta tames the red pepper flakes while honey glazes the top and caramelizes at the edges. It’s quick, requires minimal toppings (so it’s perfect when you want delicious without fuss), and suits a range of occasions — weeknight dinners, casual brunches, or laid‑back entertaining.
“I made this for game night and everyone went back for seconds — it’s somehow light and indulgent at once.”
If you enjoy honey-forward spreads and sweet‑savory combos, you might also like this Honey-Walnut Cream Cheese for breakfast boards or brunch platters.
Step-by-step overview
The method is refreshingly simple: roll the dough, mix a flavored ricotta, spread it on, drizzle with honey, then bake until the crust is golden. Total hands-on time is about 10–15 minutes; baking takes 12–15 minutes. No complicated layering or long rises — great when you want something impressive without a lot of effort.
What you’ll need
- Pizza dough (store‑bought or homemade), enough for one 12–14" pizza.
- 1 cup whole‑milk ricotta cheese (for creamier texture; part‑skim works too).
- 1/4 cup honey (use a runny, mild honey so it drizzles well).
- 1 tablespoon extra‑virgin olive oil.
- 1/2 teaspoon fine salt.
- 1/4 teaspoon freshly cracked black pepper.
- 1/2 teaspoon red pepper flakes (adjust to taste).
- Fresh basil leaves, for finishing.
- Grated Parmesan cheese, for topping.
Substitution notes: swap ricotta for a blended cottage‑cheese ricotta (pulse cottage cheese in a blender) if needed; for a vegan version, use a plant‑based ricotta and agave instead of honey.
Step-by-step instructions
- Preheat: Set your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat; otherwise use a rimmed baking sheet.
- Shape the dough: Lightly flour your surface and roll or stretch the dough to your preferred thickness. Transfer to a floured peel or a sheet of parchment for easy handling.
- Make the ricotta mix: In a bowl, stir together 1 cup ricotta, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon red pepper flakes until smooth. Taste and adjust seasoning.
- Assemble: Spread the ricotta mixture evenly over the dough, leaving a 1/2–1" border for the crust. Drizzle the 1/4 cup honey over the ricotta (feel free to reserve a little to add after baking if you want a brighter honey flavor).
- Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 12–15 minutes, until the crust is golden and the edges have a little color.
- Finish: Remove from oven. Scatter fresh basil leaves and grate Parmesan over the top. Let rest 2 minutes, slice, and serve.
Quick timing tip: ovens vary — check at 10 minutes if your oven runs hot, and rotate halfway through for even browning.
Best ways to enjoy it
This pizza is lovely as the main dish alongside a crisp green salad (arugula with lemon vinaigrette works especially well). For a relaxed, cozy night in, pair it with a warm beverage — a mug of rich hot cocoa makes a surprisingly comforting combo; try this Milky Cocoa Indulgence if you want an indulgent drink to match the pizza’s sweet notes.
Serving ideas:
- Add a simple arugula salad tossed with lemon and olive oil for peppery contrast.
- Top with a few slices of prosciutto after baking for a salty finish.
- Drizzle a touch more honey right before serving for extra shine and sweetness.
Storage and reheating tips
- Refrigerator: Store leftover pizza in an airtight container or wrapped in foil for up to 3 days. Because ricotta can release moisture, separate layers with parchment if stacking slices.
- Freezing: You can freeze whole baked pizza or individual slices for up to 1 month. Wrap tightly in plastic and foil. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a 375°F oven for 6–10 minutes until warmed through and the crust crisps. A skillet covered with a lid over medium heat for 3–4 minutes also crisps the bottom while keeping toppings intact. Microwaving will warm quickly but can make the crust soggy — use only for short convenience reheat.
Food safety: keep ricotta‑topped pizza refrigerated within 2 hours of baking and discard after 3 days.
Pro chef tips
- Use whole‑milk ricotta for a silkier mouthfeel. If the ricotta is very watery, drain it in a fine sieve or towel for 15 minutes.
- If you like a slightly crisper base, par‑bake the rolled dough for 4–5 minutes before adding the ricotta. This prevents sogginess.
- Warm the honey slightly (10–15 seconds in the microwave) to make it easier to drizzle evenly.
- If using a pizza stone, preheat it at full oven temperature for at least 30 minutes — that radiant heat gives the best bottom crust.
- For even baking, rotate the pizza halfway through the cook time and watch the rim; the cheese won’t brown much, so judge doneness by the crust color.
Creative twists
- Prosciutto & Fig: After baking, top with thin prosciutto slices and halved figs or fig jam.
- Lemon & Herb: Add lemon zest to the ricotta and finish with thyme or oregano for a bright lift.
- Vegetarian deluxe: Scatter cherry tomatoes and caramelized onions before baking.
- Vegan/GF swaps: Use gluten‑free dough and a plant‑based ricotta (tofu‑based ricotta works well). Replace honey with agave for a fully vegan option.
- Heat variations: Swap red pepper flakes for a drizzle of chili oil or a few slices of pickled pepper for different heat profiles.
Common questions
Q: How spicy is this pizza?
A: The recipe uses 1/2 teaspoon red pepper flakes, giving a gentle background heat that’s balanced by the honey and ricotta. Reduce to 1/4 teaspoon for milder spice or omit entirely.
Q: Can I make this ahead?
A: You can mix the ricotta topping a few hours ahead and keep it refrigerated. Assemble and bake just before serving for the best texture. Fully assembled, unbaked pizza can be refrigerated for a few hours, but the dough may become wetter.
Q: Is store‑bought pizza dough okay?
A: Yes — good quality store dough is perfectly fine and speeds things up. Let it rest at room temperature for 20–30 minutes before stretching for easier handling.
Q: Can I add the honey after baking instead of before?
A: Yes. Drizzling some honey before baking helps caramelize it into the ricotta; adding a final drizzle after baking brightens the honey flavor and keeps it more liquid.
Q: What if my ricotta is grainy?
A: For a smoother texture, stir in a tablespoon of olive oil or briefly blend in a food processor to make it silkier.
If you want more sweet and savory spread ideas or cozy drink pairings, explore recipes like the Honey-Walnut Cream Cheese and Milky Cocoa Indulgence for inspiration.
Hot Honey Ricotta Pizza
Ingredients
For the pizza
- 1 piece Pizza dough, enough for one 12–14" pizza Store-bought or homemade
- 1 cup whole-milk ricotta cheese For creamier texture; part-skim works too
- 1/4 cup honey Use a runny, mild honey
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon red pepper flakes Adjust to taste
- to taste leaves fresh basil leaves For finishing
- to taste cheese grated Parmesan cheese For topping
Instructions
Preparation
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat; otherwise use a rimmed baking sheet.
- Lightly flour your surface and roll or stretch the dough to your preferred thickness. Transfer to a floured peel or a sheet of parchment for easy handling.
- In a bowl, stir together ricotta, olive oil, salt, black pepper, and red pepper flakes until smooth. Adjust seasoning to taste.
Assembling and Baking
- Spread the ricotta mixture evenly over the dough, leaving a 1/2–1" border for the crust.
- Drizzle honey over the ricotta, reserving some for after baking if desired.
- Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 12–15 minutes, until the crust is golden.
Finishing Touches
- Remove from oven. Scatter fresh basil leaves and grate Parmesan over the top. Let rest for 2 minutes, slice, and serve.