Ingredients
Scale
- 1 ball (approx. 12-14 inches) fresh pizza dough
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup whole milk ricotta cheese
- 4 oz sliced beef beef pepperoni
- 1/4 cup quality tomato pizza sauce
- 2–3 tablespoons hot honey (store-bought or homemade)
- 1 tablespoon extra virgin olive oil
Instructions
- Step 1: Preheat your oven and pizza stone (if using) to 500°F (260°C) for at least 30 minutes. Gently stretch the pizza dough on a lightly floured pizza peel or baking sheet to your desired shape (approx. 12 inches), and brush the edges lightly with olive oil.
- Step 2: Spread the tomato pizza sauce evenly over the dough, leaving a 1-inch border for the crust. Then, sprinkle the shredded mozzarella cheese over the sauce.
- Step 3: Arrange the sliced beef turkey pepperoni evenly across the pizza. Use a spoon to dollop the ricotta cheese across the surface of the pizza in small, scattered mounds.
- Step 4: Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbly and slightly browned.
- Step 5: Remove the pizza from the oven and transfer it to a cutting board. Immediately drizzle the 2-3 tablespoons of hot honey generously over the entire pizza before slicing and serving hot.
Notes
- To keep leftovers fresh, store tightly wrapped in the refrigerator for up to three days, and remember the ricotta texture will be firmer once chilled.
- Reheat slices in a skillet over medium heat or in a toaster oven until the crust is crisp, which is the key to reviving that high-heat texture.
- Balance the sweet heat of the hot honey finish with a refreshing, crisp green salad tossed simply with lemon and olive oil, or serve alongside a cold lager.
- Do not skip the 30-minute preheating time for your oven and stone, as the intense 500°F heat is critical for achieving a professional, blistered, and airy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American