Hot Honey Pepperoni Pizza with Ricotta
This delightful pizza brings comfort with gooey mozzarella, creamy ricotta, and a spicy-sweet drizzle of hot honey.
Ingredients
Dough Ingredients
- ¾ cup warm water Around 105°F to activate yeast
- 1½ cups bread flour For a chewy and airy crust
- 1 packet active dry yeast The magic that makes it rise
- ¾ teaspoon sugar To nourish the yeast
- ¾ teaspoon salt For flavor balance
- 1 tablespoon extra virgin olive oil Adding richness and hint of fruitiness
Toppings
- ½ cup pizza sauce Savory, tomato-based goodness
- 4 oz shredded low-moisture mozzarella cheese Creates a crispy, cheesy layer
- 1 oz sliced pepperoni Adds a flavorful touch
- 1 teaspoon grated Parmesan cheese Extra umami kick
- Pinch sea salt To elevate flavors
- 3 oz whole milk ricotta cheese Creamy dollops that melt in your mouth
- ½-1 teaspoon hot honey For a spicy-sweet finish
- 2-3 fresh basil leaves Aromatic garnish for freshness
Instructions
Preparation
- Activate the yeast by combining warm water, sugar, and yeast in a small bowl. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together the bread flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the kneaded dough in an oiled bowl, cover, and let rise in a warm place for about an hour or until doubled in size.
Baking
- Preheat the oven to 475°F (245°C).
- Turn the risen dough onto a floured surface and roll it out into a 12-inch circle.
- Spread the pizza sauce over the dough and sprinkle shredded mozzarella and layer with sliced pepperoni.
- Drop dollops of ricotta cheese, sprinkle with grated Parmesan and sea salt.
- Transfer the pizza to a baking sheet or pizza stone and bake for 12-15 minutes or until the crust is golden.
- Drizzle hot honey over the pizza and scatter with chopped basil leaves. Allow to cool for 2-3 minutes before slicing.
Notes
This pizza is perfect for gatherings or weeknight dinners. Serve with arugula salad or as a pizza bar. Leftovers reheat well.