1 ball pizza dough (about 250g)

¼ cup marinara or pizza sauce

¾ cup shredded mozzarella cheese

6–8 slices pepperoni

¼ cup ricotta cheese

2 tsp hot honey (store-bought or homemade)

1 tsp olive oil (for brushing crust)

Fresh basil or parsley (optional, for garnish)

Crushed red pepper flakes (optional, for heat)

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Preheat your oven to 500°F (260°C) and heat a pizza stone or steel for at least 30 minutes to ensure the crust bakes evenly.
On a floured surface, shape the pizza dough into a 10–12 inch circle. Transfer the dough to a floured pizza peel or parchment paper for easy transfer to the oven.
Spread the marinara sauce evenly over the dough, leaving a border around the edges for the crust.
Sprinkle the shredded mozzarella cheese evenly over the sauce. Add the pepperoni slices and place spoonfuls of ricotta cheese over the pizza.
Bake the pizza for 7–10 minutes or until the crust is golden and the cheese is bubbly and melted.
Once the pizza is out of the oven, drizzle with hot honey for the perfect balance of sweetness and heat. Add crushed red pepper flakes for an extra kick, if desired.
Garnish with fresh basil or parsley, slice, and serve hot.

Swap the ricotta for goat cheese or cream cheese for a different creamy texture and flavor.

If you prefer more heat, add extra chili flakes or use a spicier variety of pepperoni.

For a vegan version, use dairy-free pizza dough, vegan cheese, and a plant-based pepperoni alternative.

Make herb-infused honey by simmering the hot honey with fresh herbs like rosemary or thyme for extra flavor.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 5-7 minutes.