Ingredients
Scale
- 1 ball pre-made pizza dough (about 14–16 oz)
- 1/2 pound Italian sausage (bulk, removed from casing)
- 1 cup low-moisture mozzarella cheese (shredded)
- 1/2 cup whole milk ricotta cheese
- 1 tablespoon extra virgin olive oil
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes (or 1 teaspoon hot sauce)
- 1/2 teaspoon Kosher salt
Instructions
- Step 1: Preheat oven and prepare sausage. Preheat your oven and a pizza stone or baking sheet to 475°F (245°C). In a small skillet, cook the bulk Italian sausage over medium-high heat, breaking it up into small crumbles, until browned and cooked through (about 5-7 minutes). Drain any excess grease and set the sausage aside.
- Step 2: Prepare the dough base. Lightly flour a work surface and stretch or roll the pizza dough into your desired shape (round or rectangle). Transfer the dough to a parchment-lined pizza peel or baking sheet. Drizzle the dough lightly with olive oil and sprinkle with Kosher salt.
- Step 3: Assemble the toppings. Dollop the ricotta cheese evenly across the dough using a spoon. Scatter the shredded mozzarella cheese over the ricotta base, followed by the cooked Italian sausage crumbles.
- Step 4: Bake the pizza. Slide the pizza onto the preheated stone or baking sheet in the oven. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
- Step 5: Finish and serve. Remove the pizza from the oven. Immediately drizzle the entire pizza surface with the 2 tablespoons of honey. Sprinkle the red pepper flakes (or a light drizzle of hot sauce) evenly over the top for the "hot" element. Slice and serve immediately.
Notes
- Store leftovers tightly wrapped in foil and placed in an airtight container for best flavor retention; consume within 3 days.
- Reheat slices on a baking sheet in a 350°F oven for about 5-8 minutes or use an air fryer to quickly restore the crust's initial crispness.
- Balance the rich, sweet, and spicy flavors by serving alongside a crisp, lightly dressed arugula salad with a bright vinaigrette.
- To ensure the ricotta dollops remain creamy and moist during the high heat bake, stir in a teaspoon of olive oil and a pinch of salt before spreading it on the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American