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Hot Honey Pepperoni Ricotta Pizza

Hot Honey Pepperoni Ricotta Pizza: A Spicy Twist You’ll Love

Enjoy a delightful blend of spicy pepperoni, creamy ricotta, and hot honey on this Hot Honey Pepperoni Ricotta Pizza!
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Prep Time 15 minutes
Cook Time 12 minutes
Dough Resting Time 30 minutes
Total Time 57 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 lb Pizza Dough Store-bought or homemade
For the Sauce
  • 1 cup Marinara or Pizza Sauce
For the Toppings
  • 2 cups Shredded Mozzarella Cheese
  • 1 cup Whole Milk Ricotta Cheese Can substitute with mascarpone or cream cheese
  • 20 slices Pepperoni Slices Substitute with salami or turkey pepperoni if preferred
  • 1 tbsp Olive Oil For drizzling
  • 1 tsp Red Pepper Flakes Optional, adjust to taste
  • 2 tbsp Honey For drizzling
For the Hot Honey Drizzle
  • 2 tbsp Honey Mixture Honey heated with red pepper flakes

Equipment

  • Oven
  • Pizza Stone
  • Saucepan
  • Baking sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 500°F (260°C) and heat the pizza stone if using for at least 30 minutes.
  2. Stretch your pizza dough into a 12-inch round and transfer it onto parchment paper.
  3. Spread a thin layer of marinara or pizza sauce over the dough, leaving a small border.
  4. Sprinkle shredded mozzarella, dollops of ricotta, and distribute pepperoni slices evenly.
  5. Bake the pizza in the oven for about 10–12 minutes until the crust is golden and cheese bubbles.
  6. While baking, combine honey and red pepper flakes in a saucepan over low heat for the drizzle.
  7. Drizzle the hot honey mixture over the pizza, slice into wedges, and serve immediately.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

Allow dough to rest for at least 30 minutes before shaping for a better crust. Store leftovers in an airtight container for up to 3 days.

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