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Hot Honey Pepperoni Ricotta Pizza

A perfect balance of sweet and spicy, featuring crispy cup-and-char pepperoni, creamy dollops of ricotta, and a sticky hot honey glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 pizzas
Course: Dinner, Main Course
Cuisine: Italian-American, Modern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dough & Base
  • 1 lb pizza dough room temperature
  • 0.5 cup pizza sauce
  • 1 tbsp semolina flour for dusting
Toppings
  • 1.5 cups mozzarella cheese low-moisture, shredded
  • 0.5 cup ricotta cheese whole milk
  • 4 oz pepperoni cup-and-char style
  • 3 tbsp hot honey
  • 1 tsp red pepper flakes optional
  • 5-6 leaves fresh basil

Equipment

  • Pizza Stone or Baking Steel
  • Pizza Peel
  • Pizza Cutter
  • Small Saucepan (for honey)

Method
 

  1. Place a pizza stone or steel in the oven and preheat to 500°F (260°C) for at least 45 minutes.
  2. Stretch the room-temperature dough on a lightly floured surface to form a 12-inch circle.
  3. Transfer the dough to a pizza peel dusted with semolina flour. Shake slightly to ensure it slides freely.
  4. Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
  5. Top with shredded mozzarella, then add spoonfuls of ricotta cheese and arrange the pepperoni slices on top.
  6. Slide the pizza onto the hot stone and bake for 8-12 minutes, or until the crust is golden and charred in spots.
  7. Remove from oven, immediately drizzle generously with hot honey, and garnish with fresh basil leaves before slicing.

Notes

Ensure your ricotta is drained if it appears watery to avoid a soggy crust.