Introduction

I still remember the first time I made this pizza—I couldn’t believe I had created something so delicious in my own kitchen. The moment that sweet hot honey hit the creamy ricotta, salty olives, and spicy pepperoni, I knew this one was a keeper.

Each bite is a perfect blend of flavors, and honestly, it feels like something from a fancy pizzeria.

I’ve made it for family dinners, casual nights in, and even date nights—it never disappoints. Now, let’s make your kitchen smell like pure pizza heaven.

Pepperoni Pizza with Hot Honey Ricotta Olives and Basil Recipe

Ingredients

Here’s everything you need for the most flavorful pepperoni pizza you’ve ever made. I’ve included a few little tips so you get the best results every time.

For the Dough

2 ½ cups 00 flour – this fine Italian flour gives a light, chewy crust.
1 teaspoon kosher salt – enhances the overall flavor.
1 cup warm water – helps activate the yeast faster.
1 teaspoon active dry yeast – use fresh yeast for best rise.
1 teaspoon honey – adds subtle sweetness and helps the dough brown beautifully.

For the Sauce

2 tablespoons extra virgin olive oil – use a good-quality oil for rich flavor.
2 cloves garlic, minced – fresh garlic makes the sauce more aromatic.
2 tablespoons tomato paste – adds deep tomato richness.
1 cup crushed tomatoes – go for a good brand for a naturally sweet taste.
1 teaspoon dried oregano – for that classic pizza flavor.
1 teaspoon Italian seasoning – blends perfectly with oregano.
½ teaspoon sugar – balances the acidity.
½ teaspoon salt – adjust to taste.
½ teaspoon garlic powder – layers more flavor.
½ teaspoon onion powder – rounds out the sauce.
Fresh basil leaves – add at the end for freshness.

For the Toppings

1 ½ cups fresh mozzarella, sliced – melts perfectly and tastes creamy.
12–14 slices pepperoni – choose a spicy version for extra kick.
½ cup ricotta cheese – smooth and creamy, pairs beautifully with hot honey.
6 Castelvetrano olives, halved – buttery and not too salty.
2 tablespoons hot honey – drizzle just before serving.
Crushed red pepper flakes – sprinkle for extra spice.
2 tablespoons Parmesan cheese – grate fresh for best taste.
Fresh basil leaves – for garnish.

Note: This ingredient list makes about 2 medium pizzas (4–5 servings).

Variations

You can easily adapt this recipe to suit your preferences or dietary needs.

Dairy-Free – Swap ricotta with vegan cashew cheese and use dairy-free mozzarella.
Gluten-Free – Use a gluten-free pizza dough mix.
Extra Spicy – Add more red pepper flakes or a drizzle of chili oil.
Vegetarian – Skip the pepperoni and add roasted mushrooms or peppers.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes (not including dough rising time)

Equipment You Need

Mixing bowl – for making the dough.
Stand mixer with dough hook – kneads the dough effortlessly.
Rolling pin – rolls the dough evenly.
Pizza stone or pizza peel – helps get that crisp crust.
Saucepan – for making the pizza sauce.

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

Prepare the Dough

Mix the flour, salt, yeast, honey, and warm water until a dough forms. Knead until smooth, then let it rise at room temperature for at least an hour. For the best flavor, refrigerate the dough for 24–48 hours before using.

Make the Sauce

In a saucepan, heat olive oil and sauté garlic until fragrant. Stir in tomato paste, crushed tomatoes, oregano, Italian seasoning, sugar, salt, garlic powder, and onion powder. Simmer until thick and flavorful. Stir in fresh basil at the end.

Roll the Dough

Bring the dough to room temperature, then roll it into a 10–12-inch circle. Lightly flour your surface to prevent sticking. Spread the sauce evenly over the dough. Layer mozzarella, pepperoni, ricotta dollops, olives, and Parmesan.

Bake It

Preheat your oven to 500°F (or pizza oven to 750–800°F) with a pizza stone inside. Bake until the crust is golden and cheese is bubbling—about 10–12 minutes in a regular oven.

Add the Finishing Touches

Once baked, drizzle with hot honey, sprinkle red pepper flakes, and garnish with fresh basil leaves. Slice and serve hot.

Additional Tips for Making this Recipe Better

Here are some tricks I’ve learned after making this pizza many times:

Let your dough warm up before rolling—it makes shaping much easier.
Always use fresh mozzarella for the creamiest melt.
Preheat your pizza stone well before baking for maximum crispiness.
Avoid overloading with toppings to prevent a soggy crust.

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

Slice the pizza into even wedges and serve it on a wooden board for a rustic look. Sprinkle extra Parmesan on top for a finishing touch. Pair it with a fresh arugula salad and a cold drink like sparkling water or white wine.

Nutritional Information

Per slice (approximate):

Calories: 260
Protein: 12g
Carbohydrates: 28g
Fat: 11g

Make Ahead and Storage

Make Ahead: Prepare the dough up to 72 hours ahead and refrigerate. You can also make the sauce in advance and freeze it for up to 3 months.
Storage: Keep leftover pizza in an airtight container in the fridge for up to 3 days.
Reheating: Reheat slices in the oven or toaster oven to bring back the crispy crust and melty cheese.

Why You’ll Love This Recipe

This pizza is worth making again and again, and here’s why:

Perfect flavor balance – Sweet, spicy, salty, and creamy in every bite.
Easy to customize – Works with different toppings and dietary swaps.
Beginner-friendly – Straightforward steps make it stress-free.
Better than takeout – Fresher, crispier, and more flavorful.
Works with any oven – No special equipment required.

Ash Tyrrell