Save Pin My roommate Sophie used to make this every Friday during our grad school years when we were too broke for takeout but desperate for something that felt fancy. She'd burn the honey sometimes and we'd eat it anyway, laughing at our tiny kitchen table with wine from box. Now whenever I smell warm honey hitting hot cheese, I'm back in that cramped apartment feeling like we'd discovered something magical.
Last summer I made these for my brother's birthday, standing outside at the grill while kids ran through the yard and everyone kept drifting toward the pizza station. My niece, who barely eats anything, took one bite and announced this was now her favorite food ever. Sometimes the simplest combinations hit hardest.
Ingredients
- Pizza dough: Store-bought works perfectly here, but if you have time for homemade the texture becomes incredible
- Cornmeal: Just a dusting keeps the dough from sticking and adds subtle crunch underneath
- Olive oil: Two tablespoons helps the cheese bubble and brown beautifully
- Ricotta: Full-fat creates that creamy base that balances the honey's sweetness
- Mozzarella: Shredded fresh gives better melt than the pre-shredded bags
- Parmesan: Adds salty depth that keeps the honey from becoming too cloying
- Garlic powder: One teaspoon blends seamlessly into ricotta for consistent flavor
- Honey: Plain clover works, but buckwheat or wildflower brings interesting notes
- Red wine vinegar: Cuts the honey's sweetness with just enough acid
- Red pepper flakes: Adjust based on your heat tolerance or skip entirely
- Fresh basil: Tear it by hand right before serving for the best aroma
Instructions
- Get your oven cranking:
- Crank that oven to 475°F and slip a pizza stone inside if you have one. Getting everything ripping hot makes the difference between decent and spectacular.
- Stretch your dough:
- On a floured surface, push and stretch the dough into a rough 12-inch circle. Don't stress about perfection. Dust your peel or baking sheet with cornmeal for easy sliding.
- Prep the ricotta:
- Mix the ricotta with garlic powder and season generously with salt and pepper. Taste it and adjust. This is your flavor base so make it good.
- Build your base:
- Spread that ricotta mixture across the dough, leaving a half-inch border for the crust. Layer on mozzarella and Parmesan, then drizzle with olive oil.
- Bake until bubbly:
- Slide the pizza onto your stone or baking sheet. Let it go 12 to 15 minutes until the crust turns golden and cheese is bubbling in spots. Watch closely near the end.
- Make the magic:
- While the pizza bakes, warm honey and vinegar in a small saucepan over low heat. Stir until blended and pourable, about 2 minutes.
- Finish with flourish:
- Let the pizza rest a few minutes out of the the oven. Drizzle that honey all over like you mean it. Scatter fresh basil on top and slice immediately.
Save Pin This became my go-to for new neighbors, first dates, and Tuesday nights when nothing sounds good. Something about the combination hits that perfect spot where sweet meets salty meets spicy, and suddenly dinner feels like an event instead of just eating.
The Honey Trick
Heating the honey with vinegar makes it thinner and easier to drizzle evenly. Cold honey pools in spots and creates uneven bites. Warm honey coats every square inch perfectly.
Cheese Layer Secrets
The ricotta-mozzarella combo matters here. Ricotta alone stays too heavy, while mozzarella alone lacks that creamy base. Together they create layers of texture that make each bite interesting.
Timing Is Everything
Have everything ready before the pizza comes out of the oven. That honey needs to hit hot cheese, and basil should go on last so it stays bright and fresh instead of wilting into nothing.
- Set your basil leaves nearby while the pizza bakes
- Warm your honey right before the timer goes off
- Serve within minutes for the best contrast between hot and cool
Save Pin The first time I served this at a dinner party, someone literally licked the honey off their plate. That's when I knew this recipe was staying in the permanent rotation forever.
Recipe FAQs
- → Can I make the dough from scratch?
Yes, absolutely! Using homemade dough will enhance the flavor and texture of your baked creation. Just ensure it's well-proofed and stretched to your desired thickness before adding toppings.
- → What's the best way to prevent a soggy crust?
To avoid a soggy crust, pre-bake your dough for a few minutes before adding the wet ricotta mixture. Also, a hot oven and a pizza stone can help achieve a crispier base.
- → Can I adjust the spiciness of the hot honey?
Yes, the spiciness is easily customizable. Reduce or omit the red pepper flakes for a milder honey, or add more if you prefer a more intense heat. You can also use a spicy honey varietal.
- → What are some good additions or variations?
For a savory twist, consider adding prosciutto or crispy bacon. Arugula or roasted vegetables can be added after baking for extra freshness. Experiment with different honey types for unique flavor notes.
- → Is this dish suitable for vegetarians?
Yes, this preparation is vegetarian as described. Ensure your pizza dough does not contain any animal products if you are strictly vegetarian or vegan (though for vegan you'd also need to substitute cheeses/honey).