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Pepperoni Pizza with Hot Honey Ricotta, Olives, and Basil recipe
Ash Tyrrell

Pepperoni Pizza with Hot Honey Ricotta, Olives, and Basil recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once baked, drizzle with hot honey, sprinkle red pepper flakes, and garnish with fresh basil leaves. Slice and serve hot.

Notes

  • 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.