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Hot Honey Pepperoni Pizza with Whipped Ricotta & Basil
by Unknown
Prep: 25 minCook: 15 minTotal: 40 min4 servings0 forks
Cast-iron pizza night just leveled up. Crispy cup-and-char pepperoni, a blistered golden crust, cool dollops of whipped ricotta, and a sweet-spicy drizzle of hot honey — this is the pie that ruins takeout for you.
Ingredients
- For the dough:
- 2 1/4 tsp Active dry yeast — 1 packet
- 1 1/2 cups Warm water — about 110°F
- 3 1/2 cups All-purpose flour — plus more for dusting
- 2 tbsp Olive oil — plus more for the bowl
- 2 tsp Kosher salt
- 1 tsp Sugar
- For the sauce & toppings:
- 1 (14 oz) can Crushed San Marzano tomatoes
- 2 cloves Garlic — minced
- 1 tsp Dried oregano
- 1/2 tsp Kosher salt — plus more to taste
- 8 oz Low-moisture mozzarella — shredded
- 3 oz Cup-and-char pepperoni — about 20 slices
- 3/4 cup Whole-milk ricotta
- 1 tbsp Olive oil
- 1/4 tsp Lemon zest
- Fresh basil leaves — for topping
- 2–3 tbsp Hot honey — for drizzling
Instructions
- 1Make the dough: Stir the yeast and sugar into the warm water and rest 5–10 minutes until foamy. Mix the flour and salt, then add the yeast mixture and 2 tbsp olive oil. Knead 7–8 minutes until smooth and elastic. Place in an oiled bowl, cover, and rise 1–1.5 hours until doubled. (Shortcut: store-bought pizza dough works too.)
- 2Heat the oven to 500°F (260°C) with a rack in the lower third. Place a 12-inch cast-iron skillet in the oven while it preheats.
- 3Make the sauce: Stir the crushed tomatoes, garlic, oregano, and salt together in a bowl. Keep it uncooked — it bakes up bright and fresh on the pizza.
- 4Whip the ricotta: Blend the ricotta, 1 tbsp olive oil, lemon zest, and a pinch of salt until light and fluffy. Refrigerate until needed.
- 5Shape the crust: Punch down the dough and stretch it into a 12-inch round on a floured surface. Carefully remove the hot skillet, swirl in a teaspoon of olive oil, and lay the dough in, pressing it to the edges and slightly up the sides.
- 6Top it: Spread 1/2 to 3/4 cup of sauce thinly over the dough. Scatter the mozzarella evenly, then arrange the pepperoni slices on top. (Save the whipped ricotta for after baking.)
- 7Bake 12–15 minutes, until the crust is deep golden, the pepperoni edges cup and crisp, and the cheese is bubbling with browned spots.
- 8Finish and serve: Rest 2 minutes, then dollop the whipped ricotta over the hot pizza, scatter fresh basil leaves, and drizzle generously with hot honey. Slice and serve immediately.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.