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Hot Honey Pepperoni Ricotta Pizza

Hot Honey Pepperoni Ricotta Pizza: A Sweet Spicy Treat

Hot Honey Pepperoni Ricotta Pizza is a harmonious blend of creamy ricotta, zesty pepperoni, and a sweet hot honey drizzle for a truly irresistible dining experience.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 batch Pizza Dough homemade or store-bought
Sauce
  • 1 cup Tomato Sauce or pesto for a twist
Cheese
  • 2 cups Mozzarella Cheese low-moisture for best melt
  • 1 cup Ricotta Cheese or cottage cheese as a lighter option
Toppings
  • 1 cup Pepperoni or turkey pepperoni/salami
  • 1 4 Hot Honey mix honey with chili flakes for homemade
  • 1 handful Fresh Basil or arugula as an alternative
  • 1 teaspoon Red Pepper Flakes optional, adjust to heat preference

Equipment

  • oven
  • pizza stone
  • Rolling Pin

Method
 

Preparation
  1. Preheat your oven to a scorching 500°F (260°C) for at least 30 minutes.
  2. On a floured surface, roll out your pizza dough into a 12-inch round, aiming for ¼ inch thickness.
  3. Spread a generous layer of tomato sauce over the dough, leaving a ½-inch border.
  4. Sprinkle a generous amount of low-moisture mozzarella cheese over the sauce.
  5. Arrange pepperoni slices in a single layer across the cheese, and dollop ricotta around the pizza.
  6. Transfer the pizza to the hot stone or baking sheet and bake for 8-12 minutes.
  7. Drizzle hot honey over the pizza once it’s out of the oven.
  8. Garnish with fresh basil leaves and optional red pepper flakes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in airtight containers for up to 3 days. Reheat in the oven to maintain crispiness.

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