Name: Hot Honey Pepperoni Ricotta Pizza
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 package Pizza dough — store-bought or homemade (Stretch to a 14-inch circle with a 1-inch rim); 3/4 cup Marinara sauce (Use your favorite jarred or homemade sauce); 2 cups Shredded mozzarella (Or a mix of mozzarella and provolone for extra melt); 15 slices Pepperoni (Use regular or turkey pepperoni); 1/3 cup Ricotta cheese; 1 tablespoon Fresh basil, chopped (Plus extra leaves for garnish); 2 tablespoons Hot honey (Store-bought or homemade)

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I still remember the first time I drizzled hot honey over a pepperoni pizza and how that sticky, spicy-sweet hit transformed the whole pie. This Hot Honey Pepperoni Ricotta Pizza brings together the familiar comfort of a pepperoni-and-mozzarella classic with creamy ricotta and a late-stage drizzle of hot honey for contrast. It’s fast enough for a weeknight, showy enough for friends, and flexible if you prefer a milder or hotter finish.

Why you’ll love this dish

This pizza is the satisfying union of salty, cheesy, and sweet-heat. The pepperoni gives you the classic, slightly crisped edges; the ricotta adds a cool, pillowy contrast; and the hot honey lifts everything with bright heat that lingers without overpowering. It’s perfect for busy evenings when you want something exciting without complicated steps.

“One bite and the ricotta’s creaminess with that hot honey drizzle made every familiar pizza flavor feel new.” — home cook review

If you’re into ricotta-forward snacks, this works well alongside a simple spread like my ricotta and hot honey dip, which echoes the same flavor profile in appetizer form.

How this recipe comes together

Start by stretching the dough and layering sauce and cheese. Add pepperoni, then spoon on small dollops of ricotta mixed with basil so you get pockets of creamy brightness. Bake very hot so the crust crisps and the cheeses bubble. Finish with fresh basil and a liberal drizzle of hot honey to balance the savory heat from the pepperoni.

For an alternate handheld approach, try a similar topping idea in my low‑carb pepperoni pizza roll‑ups if you need portable party food.

Gather these items

Pizza dough — store-bought or homemade (stretch to a 14-inch circle with a 1-inch rim)
3/4 cup marinara sauce (use your favorite jarred or homemade sauce)
2 cups shredded mozzarella, or a mix of mozzarella and provolone for extra melt
15 slices pepperoni (use regular or turkey pepperoni)
1/3 cup ricotta cheese
1 tablespoon fresh basil, chopped (plus extra leaves for garnish)
2 tablespoons hot honey (store-bought or homemade)

Notes and substitutions:

For a lighter pie, use part-skim mozzarella and turkey pepperoni.
For dairy-free or vegan diners, swap in a plant-based ricotta and vegan shredded cheese.
If you don’t have hot honey, mix 2 Tbsp honey with 1/2 tsp red pepper flakes and a pinch of cayenne.

Step-by-step overview

Preheat the oven as hot as it will go (550°F ideal).
Stretch dough into a 14" round with a slightly thicker 1" crust.
Spread sauce, add shredded cheese, and arrange pepperoni.
Mix ricotta with chopped basil and dollop over the pizza.
Bake 8–12 minutes until crust is golden and cheese bubbles; rotate if needed.
Garnish with basil and drizzle hot honey before serving.

For another riff that uses similar flavors but in roll-up form, check out this cheesy pepperoni roll‑ups (low carb).

Directions to follow

Preheat your oven to 550°F, or the highest temperature your oven can reach. If you have a pizza stone or steel, place it on the middle rack while the oven preheats.
On a lightly floured surface, stretch the dough into a 14-inch circle. Leave the edges a touch thicker—about a 1-inch rim—to get a chewy, well-defined crust.
Spread 3/4 cup marinara sauce over the dough, stopping 1 inch from the edge so the crust puffs and browns.
Evenly sprinkle 2 cups shredded mozzarella (or mozzarella/provolone mix) over the sauce. Arrange 15 pepperoni slices on top.
In a small bowl, stir the 1/3 cup ricotta with 1 tablespoon chopped basil. Drop spoonfuls of the ricotta mixture across the pizza so every slice will have a creamy bite.
Slide the pizza into the oven. If using parchment on a stone/steel, remove the parchment after 2 minutes so the bottom crisps directly on the stone. Rotate the pizza halfway through baking for even browning.
Bake 8–12 minutes total, or until the crust is golden and the cheese is bubbling and slightly blistered.
Remove from the oven, scatter extra basil leaves on top, and drizzle 2 tablespoons hot honey over the surface. Slice and serve immediately.

Best ways to enjoy it

Pair this pizza with a simple green salad dressed with lemon and olive oil to cut through the richness. For drinks: a crisp lager, dry rosé, or an effervescent soda balances the sweet-spicy finish nicely. For a more casual spread, offer dipping bowls of red pepper flakes, extra hot honey, and crushed garlic oil so guests can customize bites.

Storage and reheating tips

Refrigerator: Store slices in an airtight container for up to 3–4 days.
Reheating: For best results, reheat in a 400°F oven or toaster oven on a baking sheet for 6–8 minutes to revive the crust. A skillet reheating over medium heat with a lid also keeps the crust crispy and melts cheese.
Freezing: Freeze whole baked pizza or individual slices wrapped tightly in plastic and foil for up to 2 months. Reheat from frozen at 375°F until warmed through, adding hot honey after reheating.

Food safety note: refrigerate leftovers within two hours of baking and consume within the recommended window.

Pro chef tips

Use very hot oven heat: higher temperatures give you crisp exterior crust and soft, airy interior.
Don’t overload with ricotta: small dollops melt into creamy pockets — too much can make the center soggy.
If your pepperoni is very greasy, blot with a paper towel before arranging to avoid a greasy pizza.
Let the pizza rest 1–2 minutes after it comes out of the oven before slicing — it helps the cheese settle so slices hold together.
For a smoky note, use a few slices of soppressata in place of half the pepperoni.
I also like making variations inspired by handheld versions — see my cheesy pepperoni pizza roll‑ups for a fast snack idea.

Creative twists

Margherita style: omit pepperoni, add cherry tomatoes, basil, and finish with a gentle hot honey drizzle for a sweeter note.
Spicy upgrade: brush the crust with garlic-chili oil before baking and use a spicier pepperoni or soppressata.
White pie: swap marinara for a light olive-oil-and-garlic base and keep the ricotta plus mozzarella for a creamier, less-acidic profile.
BBQ spin: use a thin layer of BBQ sauce under the cheese and swap hot honey for a smoky-sweet BBQ glaze.

Helpful answers

FAQ

Q: How long does this pizza take from fridge to table?
A: Plan 15–20 minutes for prep (if using store-bought dough) and 8–12 minutes to bake at a very hot temperature. Total active time is about 25–35 minutes.

Q: Can I make this pizza on a grill?
A: Yes. Preheat the grill to high, oil the grates, and cook the dough directly on the grill for a couple minutes per side before topping; then move to indirect heat with the lid closed until cheese melts and crust browns.

Q: Is hot honey very spicy?
A: Hot honey is more sweet with a warm heat than searing spice. If you prefer less heat, use milder honey or reduce the amount and add more after tasting.

Q: Can I use pre-cooked store-bought ricotta?
A: Yes — most refrigerated ricotta from the store works fine. If it’s watery, drain it briefly in a fine mesh sieve to avoid soggy spots.

Q: How do I adapt this for a gluten-free diet?
A: Use a gluten-free pizza dough or premade crust and follow the same assembly and baking steps, though bake times may vary slightly by crust type.

Conclusion

If you want a relatively quick pizza that tastes like something special, the Hot Honey Pepperoni Ricotta Pizza is a brilliant weeknight or party option — creamy ricotta pockets, classic pepperoni, and that finishing hot honey shine. For another take on the same flavor combination, see the original inspiration on Beyond the Noms Hot Honey Pepperoni Ricotta Pizza, and for a slightly different hot-honey pepperoni pie, check out this version on Tasty Oven’s Hot Honey Pepperoni Pizza.