Description
This Hot Honey Sausage Ricotta Pizza is sweet, spicy, and wildly craveable. Browned Italian sausage, melty mozzarella, and creamy ricotta “clouds” bake on a crisp crust, then get finished with a glossy hot honey drizzle for that restaurant-style sweet heat at home.
Ingredients
FOR THE DOUGH
1 ball pizza dough (12–16 oz), store-bought or homemade
1–2 teaspoons olive oil (for pan/stone + brushing)
FOR THE TOPPINGS
1/2 pound Italian sausage, casings removed (hot or mild)
1/2 cup pizza sauce (or crushed tomatoes + pinch of salt)
8 oz low-moisture mozzarella, shredded (about 2 cups)
3/4 cup whole milk ricotta
1/4 cup grated Parmesan
1/2 teaspoon dried oregano (optional)
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Fresh basil or chopped parsley (optional, to finish)
HOT HONEY (OR USE STORE-BOUGHT)
1/3 cup honey
1–2 teaspoons chili flakes (start small)
1 teaspoon apple cider vinegar (optional)
Instructions
1. Preheat oven to 500°F (or as high as safely possible). Preheat a pizza stone/steel for at least 20 minutes, or preheat an upside-down sheet pan.
2. Cook sausage in a skillet over medium-high heat, breaking into crumbles until browned. Drain excess grease if needed; cool slightly.
3. Make hot honey (optional): warm honey + chili flakes over low heat for 3–5 minutes (do not boil). Turn off heat and stir in vinegar if using. Let sit.
4. Stretch dough into a 12–14 inch round on a lightly floured surface. If it shrinks, rest 10 minutes and try again. Transfer to parchment for easy sliding.
5. Build pizza in this order: spread a thin layer of sauce (leave 1-inch border), add mozzarella, scatter sausage, then dollop ricotta in small spoonfuls. Sprinkle Parmesan, oregano, and pepper flakes.
6. Bake 12–15 minutes until crust is deep golden and cheese is bubbling with browned spots. If needed, broil 30–60 seconds for extra top browning (watch closely).
7. Cool 2–3 minutes, then drizzle with hot honey. Finish with basil/parsley if you like. Slice and serve.
Notes
Low-moisture mozzarella gives the best melt and prevents puddles; if using fresh mozzarella, blot well and use less sauce.
Dollop ricotta—don’t spread it—so it stays creamy and distinct.
For extra crisp: remove parchment for the last 1–2 minutes (or finish briefly on the rack if you’re comfortable doing so).
Leftovers: refrigerate up to 3–4 days. Reheat best in a skillet with a lid (3–5 minutes) to crisp the bottom.
Hot honey is best added AFTER baking so it stays bright and doesn’t burn.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/6 pizza)
- Calories: 430 kcal
- Sugar: 10g
- Sodium: 920mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg