The Perfect Pepperoni Pizza With Hot Honey Recipe: A Zesty Twist

Pepperoni pizza reinvents ordinary meal times into extraordinary culinary adventures that ignite taste buds and spark conversation.

Tangy hot honey drizzles across crisp crust, creating an irresistible sweet-spicy dance of flavors.

Creamy ricotta adds luxurious texture while briny olives provide unexpected depth and complexity.

Bold spicy meat brings robust character to each delectable slice.

Fragrant herbs sprinkled across the surface elevate this classic comfort food into something remarkably sophisticated.

Unexpected ingredients merge harmoniously, challenging traditional pizza expectations with their daring combination.

Passionate food lovers will find themselves captivated by this innovative twist on a beloved favorite.

What Makes Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil So Bold

• Craft a Gourmet Pizza Experience: This recipe transforms ordinary pizza into an extraordinary culinary adventure with its perfect blend of premium ingredients and professional techniques.
• Unlock Flavor Complexity: The homemade sauce, long-proofed dough, and carefully selected toppings like ricotta, hot honey, and fresh basil create a multi-layered taste sensation that elevates traditional pizza.
• Master Artisan Cooking Techniques: The detailed process of making dough from scratch, using 00 flour, and proofing for 48-72 hours allows home cooks to develop professional-level pizza-making skills with restaurant-quality results.
• Customize for Any Occasion: Whether it's a casual family dinner, weekend gathering, or gourmet pizza night, this recipe offers flexibility and impressive presentation that will wow anyone at the table.

Ingredients in Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil

• 00 Flour: Soft Italian flour perfect for creating a tender, thin pizza crust.
• Salt: Enhances flavor and strengthens gluten structure in the dough.
• Warm Water: Activates yeast and helps develop dough texture.
• Yeast: Essential for making dough rise and creating light, airy texture.
• Honey: Feeds yeast and adds subtle sweetness to the pizza dough.
• Olive Oil: Helps prevent dough from sticking and adds richness.

• Olive Oil: Base for sautéing and adding depth to sauce.
• Garlic: Provides aromatic base and robust flavor.
• Tomato Paste: Concentrates tomato flavor and thickens sauce.
• Crushed Tomatoes: Primary sauce ingredient with bright, fresh taste.
• Dried Oregano: Classic Italian herb adding earthy, aromatic notes.
• Italian Seasoning: Blend of herbs complementing tomato sauce.
• Sugar: Balances acidity of tomatoes.
• Garlic Powder, Onion Powder: Enhances overall sauce flavor.
• Fresh Basil: Adds fresh, bright herbal finish to sauce.

• Mozzarella, Ricotta: Creamy cheeses providing rich, melty texture.
• Pepperoni: Classic pizza topping with spicy, meaty flavor.
• Olives: Adds briny, salty contrast to other ingredients.
• Hot Honey: Drizzled for sweet and spicy finish.
• Crushed Red Pepper Flakes: Adds optional heat and spice.

Instructions for Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil

Step 1: Prepare Pizza Dough

In a stand mixer with dough hook, combine 00 flour and salt. In a separate bowl, mix warm water, yeast, and honey. Let sit for 10 minutes until foamy. Pour yeast mixture into flour mixture. Mix on low, then medium to medium-high speed for 3 minutes until dough pulls away from bowl sides.

Step 2: Knead and Rest Dough

Transfer dough to floured countertop. Knead for 2-3 minutes until smooth. Shape into a ball. Place in olive oil-coated bowl. Cover and let rise in warm place for 1.5 hours until doubled in size.

Step 3: Portion and Proof Dough

Divide dough into 3 balls (230-280 grams each). Place in sealed containers. Refrigerate for 24-72 hours. Before cooking, let dough sit at room temperature for 1 hour.

Step 4: Create Flavorful Pizza Sauce

• Tomato paste
• Salt

• Crushed tomatoes
• Dried oregano
• Italian seasoning
• Sugar
• Salt
• Garlic powder
• Onion powder

Simmer on low for 20 minutes. Cool briefly, then add fresh basil.

Step 5: Prepare Pizza Oven

Preheat outdoor pizza oven to 750-800°F or indoor oven to highest temperature (around 500°F). For indoor cooking, place pizza stone in oven and preheat for 10-20 minutes.

Step 6: Shape and Top Pizza

• Sliced mozzarella
• Pepperoni
• Ricotta dollops
• Halved olives

Step 7: Bake Pizza

For outdoor oven: Cook 2-2.5 minutes, turning every 30 seconds.

For indoor oven: Bake 10-12 minutes, watching carefully.

Step 8: Final Touches

• Crushed red pepper flakes
• Freshly grated parmesan

Garnish with fresh basil leaves. Serve immediately and enjoy!

Tips to Perfect Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil

• Activate Yeast Perfectly: Ensure water temperature is between 105-110°F to wake up yeast without killing it, creating a foamy, active mixture.
• Master Dough Consistency: Knead until dough becomes smooth and elastic, pulling away from bowl sides, indicating proper gluten development.
• Slow Proof for Flavor: Allow dough to rest 48-72 hours in refrigerator to develop complex, deep flavors and improve pizza texture.
• Prepare Pizza Stone Strategically: Preheat stone for 10-20 minutes to create an ultra-crispy crust that mimics professional pizzeria results.
• Balance Toppings Wisely: Spread ingredients evenly, leaving slight border around edges to prevent soggy center and ensure crisp crust.

How to Store and Reheat Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil

• Refrigeration: Store leftover pizza slices in an airtight container or wrapped tightly in aluminum foil for up to 3-4 days. Keep refrigerated at 40°F or below to maintain freshness and prevent bacterial growth.
• Reheating Method: Restore crispy crust by using a skillet or oven instead of a microwave. Warm pizza slices in a preheated skillet over medium heat for 2-3 minutes per side, or bake in a 375°F oven for 5-7 minutes until cheese melts and crust becomes crisp. Avoid overheating to prevent soggy or dried-out pizza.
• Freezing Option: Wrap individual pizza slices in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months.

What Pairs with Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil

• Pair with Crisp Italian Craft Beer: Select a hoppy pale ale or pilsner from Italy to complement the pizza's rich, spicy pepperoni and cut through the creamy ricotta.
• Match with Zesty Sangiovese Wine: Choose a medium-bodied red wine like Chianti that balances the pizza's bold flavors, with enough acidity to enhance the tomato sauce and pepperoni.
• Create a Refreshing Cocktail Companion: Mix a classic Negroni or Aperol Spritz to provide a bright, herbaceous contrast to the pizza's savory elements, cleansing the palate between bites.
• Serve Alongside Spicy Arugula Salad: Toss a simple arugula salad with lemon vinaigrette to add a peppery, fresh counterpoint to the rich, hot honey-drizzled pizza.

Flavor Twists on Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil

• Veggie Lover's Slice: Replace pepperoni with roasted bell peppers, zucchini, artichoke hearts, and swap ricotta for plant-based cashew cheese for a vegetarian-friendly pizza packed with colorful vegetables.
• Mediterranean Dream: Top the pizza with crumbled feta cheese, sliced kalamata olives, sun-dried tomatoes, and fresh oregano to create a Greek-inspired flavor profile that transports your taste buds.
• Spicy Sausage Sensation: Substitute pepperoni with spicy Italian sausage, add pickled jalapeños, swap hot honey for a sriracha drizzle, and include extra red pepper flakes for serious heat lovers.
• White Pizza Transformation: Skip the tomato sauce, use a garlic and olive oil base, add mozzarella, ricotta, fresh spinach, and prosciutto for an elegant, lighter version of the original recipe.

Pepperoni Pizza With Hot Honey, Ricotta, Olives, And Basil Recipe

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4.6 from 29 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Pepperoni Pizza elevates classic comfort with a gourmet twist of hot honey, creamy ricotta, briny olives, and fresh basil. Spicy pepperoni meets sweet, tangy drizzles, creating a Mediterranean-inspired slice you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 Pizza dough
• 8 ounces (226 grams) Fresh mozzarella, thinly sliced
• 4 ounces (113 grams) Pepperoni
• ½ cup (120 milliliters) Whole milk ricotta
• ¼ cup (40 grams) Castelvetrano olives, pitted and halved

Seasonings and Toppings:

• 2 tablespoons Hot honey
• 2 tablespoons Freshly grated parmigiano reggiano
• 1 teaspoon Crushed red pepper flakes

Garnish:

• ¼ cup Fresh basil leaves

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Instructions

1. In a stand mixer bowl with dough hook, combine 00 flour and salt in one container while separately whisking warm water, yeast, and honey in another bowl until foamy, approximately 10 minutes.
2. Pour foamy yeast mixture into flour mixture and mix on low speed, gradually increasing as dough forms, blending for 3 minutes until dough pulls away from bowl edges.
3. Transfer dough onto lightly floured surface and knead for 2-3 minutes until smooth, forming a cohesive ball, then place in olive oil-coated bowl and cover with dish towel.
4. Allow dough to rise in warm environment for 1.5 hours, doubling in volume, then portion into three dough balls weighing 230-280 grams each.
5. Store dough balls in sealed containers and refrigerate for 24-72 hours, allowing slow proofing process to develop flavor complexity.
6. For pizza sauce, heat olive oil in saucepan, sauté minced garlic until fragrant, then incorporate tomato paste and salt, stirring constantly for 2-3 minutes.
7. Add crushed tomatoes, dried herbs, seasonings, and sugar, reducing heat and simmering covered for 20 minutes, then incorporate fresh basil after cooling slightly.
8. Preheat pizza oven to 750-800°F (399-427°C) or conventional oven to maximum temperature, placing pizza stone inside if using home oven.
9. Remove proofed dough, allowing it to reach room temperature, then roll out to 10-12 inch (25-30 centimeters) circular shape approximately 1/4-inch thick.
10. Dust pizza peel generously with flour or semolina, transfer rolled dough, and spread sauce to near edges using spoon.
11. Layer sliced mozzarella, pepperoni, ricotta dollops, and halved olives across pizza surface.
12. Launch pizza into hot oven, rotating every 30 seconds for even cooking (2-2.5 minutes in pizza oven, 10-12 minutes in conventional oven).
13. Upon completion, drizzle with hot honey, sprinkle crushed red pepper flakes and freshly grated parmesan, garnishing with fresh basil leaves.

Notes

• Dough Requires Patience: Allow at least 24-72 hours of refrigerated proofing for optimal pizza crust texture and flavor development.
• High Heat is Critical: Aim for 750-800℉ in a pizza oven or maximum home oven temperature to achieve perfect crispy crust and quick cooking.
• Sauce Needs Slow Simmering: Let tomato sauce simmer low and slow for 20 minutes to develop rich, complex flavors before adding fresh basil.
• Preparation is Key: Have all toppings prepped and ready before stretching dough to ensure smooth pizza assembly process.
• Strategic Topping Placement: Spread sauce to edges, distribute mozzarella, pepperoni, ricotta, and olives evenly for balanced flavor in every bite.
• Finishing Touches Matter: Drizzle hot honey, sprinkle red pepper flakes and fresh parmesan, then garnish with basil leaves for restaurant-quality presentation.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 4
• Calories: 450 kcal
• Sugar: 3 g
• Sodium: 680 mg
• Fat: 32 g
• Saturated Fat: 15 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 1.5 g
• Protein: 20 g
• Cholesterol: 75 mg