Hot Honey Pepperoni Ricotta Pizza Recipe

Hot Honey Pepperoni Ricotta Pizza Recipe | Sweet & Spicy Pizza

I made this hot honey pepperoni ricotta pizza recipe the other night, and wow — it blew my mind. The mix of spicy-sweet hot honey with salty pepperoni, creamy ricotta, and melty mozzarella. Every bite sang: sweet, savory, soft, and crisp all at once.

I felt like I was recreating a restaurant‑style pizza in my own kitchen. Honestly, once I drizzled that honey, I couldn’t stop grinning — this recipe is addictive in the best way. You could also enjoy similar stuffed delights like White Cheddar Stuffed Mushrooms Recipe for an appetizer twist.

Ingredients

Here’s what you need to build this flavor-packed pizza, plus some tips on why these ingredients really work:

• Pizza dough (one batch, either homemade or store-bought) — a good dough gives you that crisp-chewy texture; I like using a high-protein dough for stretch and chew.
• ¾ cup marinara sauce — thick works better than watery; if needed, reduce a regular marinara to concentrate the flavor.
• 2 cups mozzarella cheese (or a mix of mozzarella + provolone) — the blend gives a deeper, more interesting cheesy flavor. 
• 15 pepperoni slices — classic, salty, and perfect contrast to the honey. 
• ⅓ cup ricotta cheese — airy, creamy ricotta adds a luscious richness. You may also love creamy bites like Spinach Dip Stuffed Mushrooms Recipe to pair with this pizza.
• 1 tablespoon fresh basil (chopped) plus extra for garnish — basil brightens the dish; you could also use parsley, thyme, or oregano. 
• 2 tablespoons hot honey — the sweet heat is the star! Drizzle on top right after baking.

Note: Several servings (this recipe yields about 4 slices / servings) 

Variations

Want to tweak things? Here are some fun or dietary-friendly swaps:

• Dairy‑free: Use a dairy-free ricotta alternative (like almond ricotta) and a vegan mozzarella.
• Lower sugar: Choose a hot honey made with less refined sugar, or dilute with regular honey.
• More heat: Add red pepper flakes to the ricotta or mix extra chili into your hot honey.
• Meat-free: Skip the pepperoni and add thinly sliced roasted vegetables (like mushrooms or zucchini) instead.
• Herb twist: Instead of basil in the ricotta, try fresh thyme or oregano for a different flavor profile.

Cooking Time

Here’s how long everything takes, from start to finish:

• Prep Time: ~ 15 minutes 
• Cooking Time: ~ 10 minutes (in a hot oven) 
• Total Time: ~ 25 minutes 

Equipment You Need

Here’s what you’ll want in your kitchen to make it smooth:

• Pizza peel or inverted baking sheet — to transfer the pizza into the oven.
• Pizza stone or pizza steel — helps get a crispy, golden crust.
• Parchment paper — makes transferring dough safer and easier.
• Mixing bowl — for blending ricotta and basil.
• Small spoon or scoop — to dollop the ricotta mixture.

How to Make Hot Honey Pepperoni Ricotta Pizza

Here’s exactly how I made it (step by step):

Stretching and Preparing the Dough

I preheated my oven to 550°F (or the highest it can go) to mimic a pizzeria heat. Then I dusted my dough lightly with flour and stretched it into about a 14‑inch circle, leaving a slightly thicker one-inch edge for the crust.

I placed it on parchment paper over a pizza peel (or an upside-down baking sheet if you don’t have one), which makes it so much easier to slide into a blazing hot oven. 

Layering with Sauce, Cheese, and Pepperoni

Next, I spread the marinara sauce evenly over the dough, leaving a clean border for the crust. Then I sprinkled the mozzarella (or mozzarella-provolone mix) over the sauce, and layered on the pepperoni slices, making sure each slice had a nice coverage but wasn’t overcrowded — that way each pepperoni crisps just right. 

Adding Ricotta and Basil

In a small bowl, I mixed the ricotta cheese with finely chopped fresh basil until it was gently combined. Then I used a teaspoon to dot (or “dollop”) spoonfuls of this ricotta‑basil mix all over the pizza, spacing them between the pepperoni for balance. 

Baking the Pizza

I baked the pizza on my preheated pizza steel for about 10 minutes, until the cheese was bubbling, just a little browned, and the crust turned golden. If you use a pizza stone or steel, after about 2 minutes of baking, you can carefully pull off the parchment so the bottom can crisp directly. Also, I rotated the pizza 180° halfway through so it cooks evenly.

Finishing Touches

Once the pizza was out of the oven, I garnished with a few fresh basil leaves for color and freshness. Then, the final, magical step: I drizzled 2 tablespoons of hot honey over the top, letting it pool in the cheese and around the pepperoni for that sweet‑spicy finish. 

Additional Tips for Making This Recipe Better

After making this pizza a couple of times, here are my real‑life tips:

• I always preheat my pizza steel or stone for at least 30 minutes — that intense heat is what gives the crust that perfect chew and crunch.
• I like to mix provolone with mozzarella (instead of just mozzarella) because it adds depth of flavor.
• When I dollop the ricotta, I try to space the dollops evenly so they don’t all melt into one blob — that way every bite has some ricotta.
• I rotate the pizza halfway through baking — this helps avoid hot spots in my oven and ensures even browning.
• After baking, I wait a few seconds before drizzling the hot honey — if it’s too hot it might run off, but a too-cool pizza doesn’t soak it up as well.

How to Serve Hot Honey Pepperoni Ricotta Pizza

Here are some ideas to serve this pizza so it looks (and tastes) amazing:

• Place the pizza on a wooden board or pizza peel for a rustic, pizzeria-style presentation.
• Garnish with extra fresh basil, or even some red pepper flakes to hint at the sweetness and heat.
• For a party, serve alongside a simple green salad dressed with lemon vinaigrette — it cuts through the richness beautifully.
• Pair with a crisp white wine (like Pinot Grigio) or a light beer to balance the sweet-spicy flavors.
• Serve slices with a small ramekin of extra hot honey on the side so guests can drizzle more if they like.

Nutritional Information

Here’s a rough estimate of the nutrition per serving (about one-quarter of the pizza):

• Calories: ~493 kcal 
• Protein: ~24 g 
• Carbohydrates: ~51 g 
• Fat: ~22 g 

Make Ahead and Storage

Storing Leftovers

I put leftover pizza slices in an airtight container in the fridge — they stay good for up to 3 days. 

Freezing

If I make extra, I freeze slices in a freezer-safe bag (with parchment in between) for up to a month. That way I can reheat just what I need later. 

Reheating

To reheat, I use my toaster oven: place the slice directly on the grates, bake at 350°F for 8–10 minutes, until the crust is crisp again and the cheese is melty.
Or, you can reheat in a dry skillet over medium heat, cover it so the cheese melts well — it works like a charm.

Why You’ll Love This Recipe

Here’s why this pizza is genuinely a winner (in my honest opinion):

• Flavor Explosion: The sweet heat of hot honey, salty pepperoni, and creamy ricotta creates a magical contrast that’s unexpected but perfect.
• Restaurant-Quality at Home: With some simple ingredients and a hot oven, you can mimic a fancy pizzeria in your own kitchen.
• Quick and Easy: It comes together in about 25 minutes — ideal for a weeknight pizza night or when friends drop by.
• Customizable: You can tweak this recipe easily (vegan cheeses, different toppings, more or less spice) to suit your tastes.
• Make-Ahead Friendly: You can store leftovers or even freeze slices — it holds up really well.

Ben Carraoli

Hot Honey Pepperoni Ricotta Pizza Recipe

I made this hot honey pepperoni ricotta pizza the other night, and wow — it blew my mind. The mix of spicy-sweet hot honey with salty pepperoni, creamy ricotta, and melty mozzarella. Every bite sang: sweet, savory, soft, and crisp all at once. I felt like I was recreating a restaurant‑style pizza in my own kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Ingredients Method Notes

Ingredients

  

• Pizza dough one batch, either homemade or store-bought — a good dough gives you that crisp-chewy texture; I like using a high-protein dough for stretch and chew.
• ¾ cup marinara sauce — thick works better than watery; if needed reduce a regular marinara to concentrate the flavor.
• 2 cups mozzarella cheese or a mix of mozzarella + provolone — the blend gives a deeper, more interesting cheesy flavor.
• 15 pepperoni slices — classic salty, and perfect contrast to the honey.
• ⅓ cup ricotta cheese — airy creamy ricotta adds a luscious richness.
• 1 tablespoon fresh basil chopped plus extra for garnish — basil brightens the dish; you could also use parsley, thyme, or oregano.
• 2 tablespoons hot honey — the sweet heat is the star! Drizzle on top right after baking.

Method

 

1. I preheated my oven to 550°F (or the highest it can go) to mimic a pizzeria heat. Then I dusted my dough lightly with flour and stretched it into about a 14‑inch circle, leaving a slightly thicker one-inch edge for the crust. I placed it on parchment paper over a pizza peel (or an upside-down baking sheet if you don’t have one), which makes it so much easier to slide into a blazing hot oven.
2. Next, I spread the marinara sauce evenly over the dough, leaving a clean border for the crust. Then I sprinkled the mozzarella (or mozzarella-provolone mix) over the sauce, and layered on the pepperoni slices, making sure each slice had a nice coverage but wasn’t overcrowded — that way each pepperoni crisps just right.
3. In a small bowl, I mixed the ricotta cheese with finely chopped fresh basil until it was gently combined. Then I used a teaspoon to dot (or “dollop”) spoonfuls of this ricotta‑basil mix all over the pizza, spacing them between the pepperoni for balance.
4. I baked the pizza on my preheated pizza steel for about 10 minutes, until the cheese was bubbling, just a little browned, and the crust turned golden. If you use a pizza stone or steel, after about 2 minutes of baking, you can carefully pull off the parchment so the bottom can crisp directly. Also, I rotated the pizza 180° halfway through so it cooks evenly.
5. Once the pizza was out of the oven, I garnished with a few fresh basil leaves for color and freshness. Then, the final, magical step: I drizzled 2 tablespoons of hot honey over the top, letting it pool in the cheese and around the pepperoni for that sweet‑spicy finish.

Notes

• I always preheat my pizza steel or stone for at least 30 minutes — that intense heat is what gives the crust that perfect chew and crunch.
• I like to mix provolone with mozzarella (instead of just mozzarella) because it adds depth of flavor.
• When I dollop the ricotta, I try to space the dollops evenly so they don’t all melt into one blob — that way every bite has some ricotta.
• I rotate the pizza halfway through baking — this helps avoid hot spots in my oven and ensures even browning.
• After baking, I wait a few seconds before drizzling the hot honey — if it’s too hot it might run off, but a too-cool pizza doesn’t soak it up as well.