Sweet-Heat Sausage Ricotta Pizza

This homemade Sausage Ricotta Honey Hot Pizza delivers the perfect combination of sweet and heat in every bite. The contrast between creamy ricotta, spicy Italian sausage, and that final drizzle of hot honey creates a gourmet pizza experience right in your kitchen that rivals any pizzeria.

I first created this recipe when trying to recreate my favorite specialty pizza from a local restaurant that closed. After several attempts my family now requests this pizza every Friday night and actually prefers it to takeout.

Ingredients

• Pizza dough ball homemade or store bought. Quality matters here as the crust forms the foundation of your pizza experience. I recommend refrigerated dough from your grocery store bakery section if not making your own.
• Pizza sauce or crushed San Marzano tomatoes. San Marzano tomatoes provide a sweeter less acidic base that complements the spicy elements.
• Shredded mozzarella cheese. Use low moisture whole milk mozzarella for the best melt and flavor. Preshredded works but freshly shredded melts more evenly.
• Cooked spicy Italian sausage. The fatty richness and built in seasonings create incredible flavor pockets throughout the pizza.
• Ricotta cheese. Seek out whole milk ricotta for the creamiest texture. The cool creaminess balances the heat elements perfectly.
• Red pepper flakes. These add customizable heat that blooms in the oven. Fresh crushed are more potent than bottled.
• Olive oil. A good quality olive oil adds richness to the crust and helps achieve golden perfection.
• Hot honey. This magic ingredient brings everything together. The sweetness cuts through the richness while maintaining a pleasant heat.
• Fresh basil leaves. These add a pop of color and fresh herbal notes that brighten the whole pizza experience.

Step-by-Step Instructions

Preheat and Prepare

Heat your oven to 475°F with a pizza stone or baking sheet inside. This high heat is crucial for developing a crispy bottom crust while maintaining a chewy interior. Allow at least 30 minutes for your stone to fully heat through for best results.

Shape the Dough

Work on a generously floured surface to prevent sticking. Use your fingertips to press the dough outward creating a flat circle with a slightly raised edge. For thinner crust roll with a rolling pin leaving the edges slightly thicker. The dough should be about 12 inches in diameter for a large pizza.

Add the Base Layers

Spread sauce in a thin even layer leaving a half inch border for the crust. Too much sauce will make your pizza soggy. Distribute mozzarella evenly across the surface using slightly less than you think you need as it will melt and spread.

Add the Flavor Builders

Scatter sausage pieces evenly ensuring some in every future slice. Drop small spoonfuls of ricotta around the pizza like clouds not one big central mass. The ricotta should not be spread but rather sit in creamy dollops. Sprinkle red pepper flakes according to your heat preference.

Bake to Perfection

Carefully slide the pizza with parchment onto the preheated stone. Watch closely as it bakes for 10 to 12 minutes until the crust turns golden brown and cheese bubbles with some spots beginning to caramelize. The bottom should be crisp enough to hold its shape when lifted.

Bookmark

My absolute favorite part of this recipe is watching guests experience that first bite where all the flavors come together. My brother in law who claims to hate sweet and savory combinations devoured half a pizza before admitting I had changed his mind forever about honey on pizza.

Make Ahead Options

You can prepare all components in advance for quick assembly. Cook and crumble the sausage up to three days ahead and refrigerate in an airtight container. You can even assemble the entire pizza earlier in the day and refrigerate uncovered until ready to bake. Simply allow it to come to room temperature for about 20 minutes before baking.

Creating Your Own Hot Honey

Store bought hot honey works perfectly but making your own allows you to customize the heat level. Simply warm 1 cup of good quality honey in a small saucepan over low heat. Add 1 to 2 tablespoons of red pepper flakes depending on desired heat. Let steep for 10 minutes then strain if desired or leave the flakes in for increasing heat over time. Store in a squeeze bottle for easy drizzling.

Perfect Pairings

This pizza strikes a beautiful balance between richness and heat making it ideal to pair with crisp beverages. Try an ice cold lager a bright Italian white wine like Pinot Grigio or even a sparkling water with lemon. For a complete meal serve with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness.

Troubleshooting Tips

If your crust is browning too quickly before the top is done lower your oven rack position. Conversely if the bottom remains pale move your rack lower. Sticky dough can be remedied with additional flour and allowing the dough to rest before stretching which relaxes the gluten.

Recipe Q&A

→ Can I use store-bought pizza dough for this recipe?

Absolutely! While homemade dough works wonderfully, a quality store-bought dough saves time and still delivers excellent results. Look for fresh dough in the refrigerated section of your grocery store for the best texture and flavor.

→ What is hot honey and where can I find it?

Hot honey is regular honey infused with chili peppers for a sweet-spicy kick. You can find it at specialty food stores, many grocery chains, or online. Alternatively, make your own by warming 1/2 cup honey with 1-2 teaspoons of red pepper flakes, then strain after cooling.

→ Can I make this pizza less spicy?

Definitely! You can easily adjust the heat level by using mild Italian sausage instead of spicy, skipping the red pepper flakes, and using regular honey or a very small amount of hot honey as a finishing touch.

→ What's the best type of ricotta to use?

Whole milk ricotta provides the creamiest, richest result. Fresh ricotta from a specialty shop offers superior texture and flavor, but good-quality supermarket ricotta works well too. For best results, drain excess liquid from the ricotta before dolloping it on the pizza.

→ Can I prepare any elements of this pizza ahead of time?

Yes! You can cook and crumble the sausage up to two days in advance and store it refrigerated. The dough can also be prepared ahead and refrigerated overnight for a slow rise, which actually improves flavor. Just bring it to room temperature before stretching.

→ What sides pair well with this pizza?

This robust pizza pairs beautifully with a simple arugula salad dressed with lemon and olive oil to cut through the richness. A light antipasto platter or garlic knots also complement it nicely. For beverages, try a crisp Italian white wine like Pinot Grigio or a hoppy IPA.