The Tale of My Hot Honey Pizza Obsession
Okay, honest confession: the first time I ever slapped hot honey on a pizza, I totally did it by accident (don’t judge; I thought the bottle was regular honey—turns out it wasn’t). But you know what? The result was so ridiculously good, my entire family abandoned their ‘pineapple on pizza’ debates for like, five whole minutes. Which in my home, is sort of a big deal. If pizza is my love language, then hot honey is definitely the spicy joke I can never resist sneaking in. Trust me, this recipe’s become a battered, sauce-splattered regular in my kitchen—plus, it’s a real mood-lifter when the week’s felt about as mellow as a rainy parade.
Why You’ll Love This Pizza (Trust Me)
I make this when plain cheese pizza just isn’t going to cut it (or after a Monday that feels like it lasted a week). My family goes crazy for this because it walks this brilliant line—sweet, spicy, kinda sassy. Sometimes my daughter tries to sneak an extra drizzle of hot honey when no one’s looking, which is pretty much proof that we’re all hooked; my only frustration is that I never seem to make enough. It’s messy, sure, but in the best way—grab a stack of napkins!
Ingredients (with Optional Mayhem)
- 1 ball of pizza dough (store-bought is totally fine; honestly, I’ve used the Trader Joe’s one when in a pinch)
- 1/2 cup pizza sauce (I sometimes swap in leftover arrabbiata or just blend up canned tomatoes if I’m out—shhh)
- 1 1/2 cups shredded mozzarella cheese (my grandmother swears by fresh, but really, any works)
- 1/3 cup sliced pepperoni (or soppressata for extra oomph; or skip it if you’re vegetarian)
- 2 tbsp hot honey (like Mike’s Hot Honey, but homemade works too—see notes)
- 1/4 cup ricotta cheese (optional, but creamy piles make it a little extra special)
- Fresh basil for topping (or just a pinch of dried oregano if that’s all you’ve got in the cupboard)
- Olive oil (I almost always just eyeball it)
How I Throw It All Together
- Crank your oven up as hot as you can (like 250C/475F or higher if you dare). Stone or steel is awesome here, but a plain baking tray works—don’t sweat it.
- Flour your counter and stretch the dough with your hands, or even roll it with a wine bottle (don’t ask me how many times I’ve had to do that). Try to get it to roughly 12 inches. It doesn’t have to be a perfect circle, that’s pizza’s big secret.
- Transfer the dough to a parchment-lined tray. Drizzle with olive oil, then spoon on the sauce—swirl it around but don’t drown it. This is where I usually sneak a taste.
- Scatter on the mozzarella, then the pepperoni (or whatever your heart desires). Dollop the ricotta in little clouds. Sometimes it looks a bit weird at this stage, but it’ll come together in the oven.
- Bake for 10-15 minutes, or until it’s bubbling and the edges are crispy. If the cheese leaks, just call it rustic, like I do.
- Let it cool for like 2 minutes (patience is not my virtue), then drizzle over the hot honey and toss on the basil.
- Cut it up (kitchen scissors work in a pinch!) and try not to burn your mouth because, yes, it’s going to smell amazing.
Notes (aka What I Messed Up Before)
- If you make your own hot honey, just gently warm up 1/3 cup honey with a tablespoon of chili flakes on the stove—strain before using. I once skipped the straining and, wow, it was like eating lava chips (maybe don’t do that).
- I always add basil after baking. I used to add it before—nope, just ends up like crispy autumn leaves.
- A little ricotta goes a long way, but if you overdo it, it can form weird puddles. Not tragic, just, yeah, not my favorite.
Weird Variations I’ve Actually Tried
- Swap out regular pepperoni for spicy chorizo—it’s *wild* but really works.
- Trader Joe’s vegan mozz for a dairy-free version was, well, edible, but not my best moment if I’m being real. Maybe you’ll like it?
- Pineapple and hot honey together: divisive, but actually, I think it’s great with a sprinkle of smoked paprika (my brother disagrees entirely…classic sibling stuff).
Equipment (and My Cheat Moves)
- If you have a pizza stone, sure, go wild, but honestly, a regular old tray works. Or even an upside-down cast iron pan in a desperate moment!
- Rolling pin? Lost mine ages ago. Wine bottle. Works just fine (and is honestly more fun).
- Sharp knife or kitchen scissors—as long as it cuts, you’re good. I’ve used a bread knife in a pinch and, well, you don’t want to see the shape of those slices.
How To Store Leftovers (If You Even Have Any)
Stick slices in a container and pop in the fridge for up to 2 days. Reheat in the oven so it keeps that perfect, slightly-crunchy base. But to be entirely transparent, it vanishes within hours at my place. Once, I tried freezing some and forgot about it. Tasted fine thawed—just not as mind-blowing as fresh.
How We Serve It (Just Being Honest)
Usually it’s just us gathered round, grabbing slices straight off the tray, honey drips and all. I love serving this with a crisp green salad (like this one from Cookie+Kate) or honestly, just cold beers and lots of napkins. One time, we did this as a pre-footy game snack and, not to brag, but even my uncle who hates ‘fancy pizza’ went back for seconds.
Stuff I Figured Out The Hard Way (Pro Tips — Sort Of)
- Don’t rush the dough stretch—or else you’ll get tears. I once tried to take a shortcut, and it baked up with accidental ‘vent holes’…which were not as chic as they sound.
- Never, ever, bake with the hot honey. It burns, fast. Always drizzle after. Yes, I learned this by torching one beyond edible.
- Taste the sauce before putting it on—some store-bought ones are super salty (ask me how I know…)
Questions People (Actually) Ask Me
- Can I make this gluten-free?
- Yep! Just grab a gluten-free dough base. I’ve had luck with the Schar brand (not sponsored, just honest) but you do have to handle it gently, it’s a bit crumblier.
- Where do I get hot honey?
- You can buy it (I like Mike’s Hot Honey) or make it yourself. I usually do homemade because it’s cheaper and I can control the spice level.
- Can I skip the cheese?
- Technically, sure, but then it’s basically just spicy tomato bread. Not that that’s a bad thing—especially if you’re dairy-free—but I have to admit, hot honey loves cheese.
- What if I hate spicy food?
- Alright, here’s a trick: use half regular honey, half hot, just a little. Or try a mild chili oil drizzle. My youngest can’t handle too much heat so I dial it down for her and everyone’s happy.
- Can I use an air fryer?
- Actually, yes! Make mini pizzas and air fry at 200C/400F for 5-8 minutes. Base doesn’t crisp exactly the same way but gets close enough, and sometimes I like the little ‘personal pizza’ vibe.
Oh, before I forget—if you want even more pizza inspiration (who wouldn’t?), Serious Eats has a whole heap of great ideas, though none with my signature kitchen chaos. But hey, they’re worth a look if you’ve got the time. If you make this, let me know what weird toppings you throw on—I’m always up for a good experiment, and it’s not like the Pizza Police are going to come knocking. Enjoy!
Ingredients
- 1 ball pizza dough (about 12 oz)
- 1/2 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup hot honey
- 1 tablespoon olive oil
- Fresh basil leaves
- 1/2 teaspoon crushed red pepper flakes
Instructions
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1Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
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2On a floured surface, stretch or roll out the pizza dough into a 12-inch circle.
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3Brush the dough with olive oil, then spread the pizza sauce evenly over the base, leaving a small border.
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4Sprinkle mozzarella cheese over the sauce and arrange pepperoni slices on top. Add a pinch of crushed red pepper flakes for extra heat.
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5Transfer the pizza to the hot stone or baking sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbling.
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6Remove from oven, drizzle with hot honey, top with fresh basil leaves, slice, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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