If you’re craving a luxurious, flavor-packed homemade pizza that feels straight out of an upscale pizzeria—this Hot Honey Ricotta Pizza is the moment. Creamy ricotta, crispy pepperoni, and gooey cheese all dance on top of a perfectly baked crust, finished with a spicy drizzle of hot honey and fresh basil. This recipe hits every note: sweet, spicy, salty, creamy, and comforting.

Whether it’s pizza night, a dinner party, or you’re just by yourself with a slice of heaven—this one’s a showstopper.

This crust is soft with just the right chew, golden on the edges, and strong enough to hold all the creamy, cheesy, spicy magic layered on top. Take your time. Light a candle. Let the dough rise while music plays in the background.

What sets this pizza apart isn’t just the ricotta or the pepperoni—it’s the intention. Using full-fat, creamy ricotta and thick-cut deli pepperoni gives it that rich, indulgent texture. The hot honey? It ties everything together with a kiss of heat and sweetness. Add a sprinkle of red pepper flakes if you’re bold, or a drizzle of garlic oil for an extra glow-up. Don’t forget the fresh basil.

This Hot Honey Ricotta Pepperoni Pizza is the ultimate sweet-meets-spicy moment—featuring creamy ricotta, crispy pepperoni, melty cheese, and a drizzle of hot honey on a golden, homemade crust. It’s bold, indulgent, and wildly satisfying.

Ingredients

1 pizza dough homemade or store-bought
¾ cup marinara sauce
2 cups shredded mozzarella cheese or a mix with provolone for extra meltiness
15 slices pepperoni
⅓ cup ricotta cheese
1 tbsp fresh basil chopped (plus more for garnish)
2 tbsp hot honey

Instructions

Preheat your oven to 475°F (245°C). If you’re using a pizza stone or steel, place it in the oven while it heats. This ensures a crispy crust.
On a lightly floured surface, stretch or roll out your pizza dough into a 10–12 inch circle or oval. Transfer it to a sheet of parchment paper (this makes it easier to slide onto your stone or baking sheet later).
Spread the marinara sauce evenly over the dough, leaving about ½ inch around the edges for the crust.
Sprinkle your mozzarella (or mozzarella/provolone blend) evenly over the sauce.
Add the pepperoni slices on top of the cheese. For max flavor, layer a few slightly overlapping.
Using a spoon or small scoop, dot the ricotta cheese across the pizza in little mounds. It adds pockets of creamy richness that balance the spice.
Slide your pizza (on the parchment) onto your preheated stone or a baking sheet. Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Remove from the oven and immediately sprinkle with fresh chopped basil. Drizzle the entire pizza generously with hot honey.

Video

Notes

Dimple the edges slightly for that artisan, puffy crust look.

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