Ingredients
Scale
- 1 (14 oz) pre-made pizza dough
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 1/2 cup whole milk ricotta cheese
- 4 oz sliced beef/turkey beef pepperoni
- 1/2 cup prepared pizza sauce
- 3 tablespoons hot honey (plus extra for serving)
- 1 teaspoon olive oil
- 1/4 teaspoon dried oregano
Instructions
- Step 1: Preheat the oven to 450°F (230°C). Place a pizza stone or large baking sheet in the oven while it preheats. In a small bowl, mix the ricotta cheese with the dried oregano and a pinch of salt and pepper; set this mixture aside.
- Step 2: Carefully stretch or roll the pizza dough into a 12 to 14-inch circle. Transfer the dough to a piece of parchment paper or a lightly floured pizza peel. Brush the edges of the crust with olive oil.
- Step 3: Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust. Sprinkle the mozzarella cheese evenly over the sauce, then arrange the beef/turkey beef pepperoni slices across the cheese layer.
- Step 4: Using a spoon, dollop the seasoned ricotta cheese mixture evenly across the pizza surface. Carefully slide the pizza (using the peel and parchment paper) onto the preheated pizza stone or baking sheet in the oven.
- Step 5: Bake for 10 to 14 minutes, or until the crust is golden brown and the cheese is completely melted and bubbly. Check the underside of the crust to ensure it is cooked through.
- Step 6: Remove the pizza from the oven and transfer it to a cutting board. Immediately drizzle the 3 tablespoons of hot honey generously over the entire surface of the pizza. Slice and serve immediately.
Notes
- For best results, wrap cooled leftovers tightly in foil before placing them in an airtight bag; this prevents the crust from drying out in the refrigerator.
- Skip the microwave! Reheat individual slices in a skillet over medium-low heat covered loosely with foil for 5 minutes, allowing the crust to crisp up before the toppings get too hot.
- A final scatter of finely chopped fresh basil or a light dusting of parmesan cheese adds a nice color pop and fresh, herbaceous balance to the richness of the ricotta and turkey pepperoni.
- Ensure your ricotta isn't watery; if needed, pat it dry with a paper towel before mixing in the oregano, which guarantees the dollops melt beautifully without making the crust soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American