Name: Hot Honey Pepperoni Ricotta Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 14-inch round Pizza dough (Store-bought or homemade); 3/4 cup Marinara sauce (Use a simple, chunky sauce for texture); 2 cups Shredded mozzarella cheese (You can use a 50/50 mix of mozzarella and provolone for deeper flavor); 15 slices Pepperoni (Regular or turkey); 1/3 cup Ricotta cheese (Stir in chopped basil for added flavor); 1 tablespoon Fresh basil (Chopped, plus extra leaves for garnish); 2 tablespoons Hot honey (Store-bought or warmed infused honey)

I still remember the first time I drizzled hot honey over a pepperoni pizza and tasted that bright, sticky heat against creamy ricotta — it instantly went from comfort food to something a little bit electric. This Hot Honey Pepperoni Ricotta Pizza combines store-bought ease (or homemade pride) with a smart balance of spicy-sweet drizzle, melty cheese, and herb-flecked ricotta. It’s a weeknight showstopper that’s quick enough for busy evenings and impressive enough for guests.

Why you’ll love this dish

This pizza hits multiple cravings at once: salty, spicy, creamy, and crunchy. Using ricotta dotted across the pie keeps pockets of soft, cooling richness that play beautifully against the crisp pepperoni and the sticky heat of hot honey. It’s fast to assemble, forgiving if you use a ready-made crust, and adaptable—swap pepperoni for turkey slices or sprinkle with chili flakes if you want more fire.

“A perfect mix of nostalgia and surprise — the ricotta melts into little clouds while the hot honey pulls everything together.” — a quick review from my dinner party

Why make it tonight: it’s ideal for a weeknight family dinner, a casual movie night, or when you want to elevate takeout pizza techniques at home. If you enjoy ricotta with a drizzle of honey on the side, you might like this ricotta dip idea for appetizers: delicious ricotta dip with hot honey.

The cooking process explained

Before you start: plan for a very hot oven, quick assembly, and a short bake time. You’ll preheat to the highest temperature (550°F is ideal), stretch a 14-inch round of dough, swipe on marinara, top with mozzarella and pepperoni, dot with a basil-ricotta mix, and bake until blistered and bubbling. Right after baking, garnish and finish with 2 tablespoons of hot honey for that signature sweet-heat glaze. If you’re scanning recipes, expect about 10–15 minutes of hands-on time and under 20 minutes in the oven.

What you’ll need

Pizza dough (store-bought or homemade) — enough for a 14-inch pizza
3/4 cup marinara sauce (use a simple, chunky sauce for texture)
2 cups shredded mozzarella (or a 50/50 mix of mozzarella and provolone for a deeper flavor)
15 slices pepperoni (regular or turkey)
1/3 cup ricotta cheese
1 tablespoon fresh basil, chopped (plus extra leaves for garnish)
2 tablespoons hot honey (store-bought or warmed infused honey)

Ingredient notes and swaps:

For a lighter pie use turkey pepperoni or thinly sliced soppressata.
If you don’t have ricotta, dollops of mascarpone or burrata (added after baking) offer a similar creamy effect.
Use spicy marinara or add red pepper flakes if you want extra heat.

If you happen to have extra pizza dough, turn it into a fun snack like this easy pizza monkey bread while the oven’s hot.

Step-by-step instructions

Preheat: Heat your oven to 550°F or the highest setting. Place a pizza stone or an inverted heavy baking sheet in the oven as it warms.
Shape the dough: On a lightly floured surface, stretch the dough into a 14-inch circle. Leave a slightly thicker 1-inch rim for the crust.
Sauce: Spread 3/4 cup marinara across the dough, stopping about 1 inch from the edge.
Cheese and pepperoni: Evenly sprinkle 2 cups shredded mozzarella over the sauce. Arrange 15 pepperoni slices on top.
Ricotta mix: Stir 1 tablespoon chopped basil into 1/3 cup ricotta. Dollop spoonfuls of the ricotta mixture across the pizza so you get pockets of creaminess.
Bake: Slide the pizza onto the preheated stone or sheet. If you used parchment to transfer it, pull the parchment out after 2 minutes so the bottom can get crisp.
Finish baking: Bake 8–12 minutes, rotating the pizza halfway through, until the crust is golden and the cheese is bubbling and slightly browned.
Garnish and drizzle: Remove the pizza, scatter extra basil leaves, then drizzle 2 tablespoons hot honey over the whole pie. Slice and serve immediately.

Quick tips during cooking: keep an eye after 6–7 minutes — at high heat things can go from perfect to overdone fast. The telltale signs are a brown, blistered crust and actively bubbling cheese.

Best ways to enjoy it

Slice thin for easier handling and serve while hot so the ricotta stays silky. Pair this pizza with:

A crisp green salad (arugula with lemon vinaigrette is great)
Quick roasted vegetables like asparagus or Brussels sprouts
Something sweet to finish, such as Mexican hot chocolate cookies for a cozy contrast

For a fuller protein meal, serve alongside honey-glazed mains like a fragrant chicken; a similar flavor profile is used in this honey-garlic chicken breasts recipe.

Storage and reheating tips

Refrigerate leftover pizza within two hours of baking. Store slices in an airtight container or wrapped tightly in foil for up to 3–4 days. To reheat:

Best: Preheat oven to 375°F. Place slices on a baking sheet and heat 6–8 minutes until warmed through and the crust re-crisps.
Faster: Reheat in a skillet over medium heat with a tight-fitting lid for 4–6 minutes — this crisps the bottom while melting the cheese.
Avoid microwaving if you care about texture; it will make the crust soggy, though it’s fine in a pinch. For long-term storage, freeze slices in a single layer on a tray, then transfer to a freezer bag for up to 2 months; reheat from frozen at 375°F for 10–15 minutes.

Food safety reminder: don’t leave pizza sitting at room temperature for more than two hours (one hour if it’s hot out or above 90°F).

Pro chef tips

Heat matters: a screaming-hot oven (and a hot stone) creates the leopard spotting and blistered char that mimic pizzeria results.
Less is more with ricotta: dollop sparingly so those ricotta pockets cool the pizza rather than weighing it down.
Remove parchment early: pulling it out after 2 minutes lets the crust make direct contact with the stone or sheet and crisp up.
Even distribution: place pepperoni slightly overlapping for those delicious crispy edges.
Let it rest: give the pizza 2 minutes after baking before slicing — the cheese sets slightly and toppings won’t slide.

If you want a main-course pairing that leans into sweet-savory flavors, this honey-garlic chicken breasts idea is a reliable companion.

Creative twists

Spicy-sweet swap: mix a teaspoon of chili crisp into the hot honey for an umami boost.
White-style: swap marinara for a light garlic-olive oil base and use prosciutto instead of pepperoni; add hot honey just the same.
Veg-forward: replace pepperoni with roasted mushrooms and red onion; add a sprinkle of flaky sea salt after baking.
Gluten-free: use a store-bought gluten-free crust and follow the same topping ratios.
Extra herb: finish with a handful of baby arugula tossed in lemon for peppery freshness.

Your questions answered

Q: Can I make this pizza on a pizza stone or on a sheet pan?
A: Both work. A pizza stone (or steel) gives a crisper bottom and mimics a pizzeria oven. If you use a sheet pan, preheat it in the oven and bake the pizza directly on the hot pan for a better crust.

Q: Is hot honey necessary? What can I substitute?
A: Hot honey adds sweet-heat and a glossy finish, but plain honey with a pinch of crushed red pepper works in a pinch. You can also microwave honey with a few drops of sriracha and a pinch of chili flakes to mimic the flavor.

Q: Can I prepare this ahead of time?
A: You can assemble the pizza up to the point of baking and keep it in the fridge for up to 2 hours before baking. For longer prep, par-bake the crust for 3–4 minutes, cool, and refrigerate; add toppings and finish baking when ready.

Q: How do I make this dairy-free or vegan?
A: Use vegan mozzarella and a plant-based ricotta alternative or a tofu-based ricotta. Choose vegan pepperoni or roasted vegetables for the topping; the hot honey is usually vegan if it’s just honey (note: vegans may avoid honey — use a maple-chili drizzle instead).

Q: Why remove parchment after 2 minutes?
A: Parchment helps you transfer the pizza safely, but once heated the paper blocks direct contact with the stone or pan, which prevents proper browning. Pulling it out lets the crust crisp.

Conclusion

Ready to try your own take on this sweet-and-spicy pizza? If you want to compare technique and proportions to another home-cooked version, see Beyond the Noms’ Hot Honey Pepperoni Ricotta Pizza for inspiration. For a slightly different pepperoni-plus-honey approach with tips on finishing and presentation, check out Tasty Oven’s Hot Honey Pepperoni Pizza.

Enjoy the melty cheese, the basil perfume, and that last flourish of hot honey — it’s the small finishing touch that turns simple pizza into something memorable.