Alright, so here’s the deal—I didn’t even know hot honey was a thing until my neighbor Tom (who’s always up on the food trends and probably spends way too much time on Instagram) convinced me to try it on pizza one Friday night when we were running dangerously low on typical toppings. Honestly, I wasn’t sure that spicy honey belonged anywhere near mozzarella, but now? It’s basically my signature weekend pizza. And, the kids call it “Bee Stung pizza,” which, frankly, is cuter than anything I’d have come up with.
Why I Keep Making This Hot Honey pizza
I make this Hot Honey Pizza when I want something that feels kind of fancy, but really—let’s be honest—it’s just me using what’s left in the fridge (and, okay, I still forget to preheat the oven sometimes). My family goes wild for this because it’s got that sweet-heat combo, and it looks fancier than it is. Plus, it saves me from yet another pepperoni/cheese repeat night. There’s always that moment of, “Wait, are we supposed to drizzle honey?” (Yes. And trust me, it works.)
What You’ll Need (Feel Free to Get Loose With It)
- 1 ball pizza dough (store-bought is totally fine—I use the Trader Joe’s one when I remember to grab it, but any brand will do; my cousin swears by making her own, but who has the patience?)
- 1/2 cup pizza sauce (sometimes I just use crushed tomatoes with a sprinkle of oregano)
- 2 cups shredded mozzarella cheese (honestly, any cheese melts—cheddar is fun, provolone gets fancy)
- 1-2 spicy Italian sausages, cooked and sliced (completely optional—sometimes I sub in mushrooms or go veg all the way)
- 1/2 small red onion, thin slices
- Olive oil for brushing the crust
- 1/2 teaspoon crushed red pepper flakes (up to you, really—I once added a teaspoon and wow, that was a night)
- Hot honey (either buy it or just mix 2 tablespoons runny honey with 1 teaspoon chili flakes and warm through)
- A handful of fresh basil leaves (for that Instagram-approved finish, but skip if you forgot!)
How I Make My Sweet & Spicy Pizza (aka The Real Steps)
- Set your oven as hot as it’ll go—500°F is golden if it can handle it. Let a pizza stone or upside-down baking tray heat up, or just use a normal tray if you must. (This is definitely where I forget how hot my oven is and burn myself, but hey, part of the ritual.)
- Stretch out your dough on a floured surface—it doesn’t have to be a perfect circle. Actually, I think weird shapes create character, but that’s just me.
- Carefully transfer the stretched dough to a sheet of parchment. This avoids pizza sticking panic later.
- Brush the edges with olive oil (makes it shiny and crisp). Smear your sauce on—some folks go heavy; I like just enough to see it shining through the cheese.
- Layer on the mozzarella, then scatter your sausage/mushrooms/onions—go wild! This is where I usually sneak a piece of cheese while pretending I’m being productive.
- Sprinkle the whole thing with chili flakes if you like things spicy. If the dough’s looking a bit wonky, don’t worry—it’ll look better when baked, promise.
- Slide the pizza (using the parchment!) onto your hot stone or baking tray. Bake for 10-13 minutes, or til it’s golden, bubbly, maybe a little charred in spots. If you get distracted and it goes 15…eh, extra crispy is still tasty.
- Now—here’s the magic—drizzle hot honey all over as soon as it’s out of the oven. The smell? Next level. Scatter some fresh basil if you remembered it at the store. Slice, serve, and try not to eat the whole thing straight from the pan. (Spoiler: I always fail at this step.)
Notes from My Trial and (Plenty of) Error
- If the honey’s too thick, pop it in the microwave for ten seconds. But be careful—it gets HOT (ask my fingerprints about last week).
- Try letting the dough rest at room temp a bit longer—it stretches easier. I used to rip holes every time.
- I think this pizza actually tastes better after it cools for five minutes, but my family disagrees and just dives right in.
Twists and Experiments I’ve Tried
- Subbed out red onions for thinly sliced apples once—surprisingly awesome, but the kids turned up their noses.
- Did an all-veggie version with roasted chickpeas. Eh, not my favourite, but it works in a pinch.
- Added blue cheese crumbles instead of mozzarella once—major flavor punch, but, uh, way salty if you go overboard.
What If You Don’t Have Fancy Gear?
Pizza stone? Honestly, I use an upside-down baking sheet most of the time. No special cutter? Scissors work. I’ve even seen people do this in a cast iron skillet, which is pretty clever though a little annoying to wash after (but maybe that’s just me, ha!).
How to Store Leftovers (Though They Often Vanish…)
If by some miracle you have leftovers, just wrap slices in foil and stash in the fridge. They keep for a couple days, but—and I say this with all honesty—it’s rare for them to survive more than 24 hours in our place. Oh, and it reheats just fine in a toaster oven or hot skillet. Microwaved is okay, but, you know, a little floppy.
How I Like to Serve This (and a Random Aside…)
I usually serve slices straight on a big wooden board, sometimes with a side salad if I’m feeling virtuous. But most often it’s just a stack of plates and everyone dives in while arguing about who got the sauciest bit. My sister claims serving with a cold beer is mandatory. Actually, I once served it with lemonade and that was weirdly good, too. Digression: ever notice how honey labels are all over the map? If you want to read about how to spot real honey, check out this nerdy Bon Appétit article I found down a rabbit hole. Wild stuff.
Oops! (Pro Tips Learned the Hard Way)
- I once tried skipping the preheat. Don’t. Cold trays give you soggy bottoms; Mary Berry would not approve.
- Don’t drown the pizza in honey—start with a drizzle. You can always add more, but wow, sticky pizza on your shirt is not the vibe.
- Actually, wiping stray honey off the counter is worse than cheese. Trust me.
FAQ (aka the Questions I Get All The Time)
- Can I use gluten-free dough? Yep, absolutely. Just watch the bake time; sometimes the edges get extra toasty faster.
- What’s a good hot honey to buy? I like Mike’s Hot Honey, but honestly, mixing honey and chili flakes gives you nearly the same thing and it saves you a trip.
- Can I make it ahead? Sort of. The dough can be prepped in advance, but always wait to add the honey until just before serving. Otherwise, it can turn a bit soggy.
- Does it freeze? I mean, yes, but it’s never as good. And in my house…there’s never any left to freeze, so that’s a hypothetical for me.
- My honey isn’t spicy enough—fixes? Add more chili, or infuse it on the stove for a few minutes. But go easy—or you’ll regret it later!
So, there it is—my not-so-secret Hot Honey Pizza routine. If you give it a go, let me know how it turned out, or if you discover a better cheese blend (looking at you, cheese geeks). Sometimes the best meals come from a bit of chaos in the kitchen, right?
Ingredients
- 1 ball (about 12 oz) pizza dough
- 1/2 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 12-16 slices pepperoni
- 1/2 cup sliced fresh mozzarella
- 2 tablespoons hot honey (or more to taste)
- 1 tablespoon olive oil
- Fresh basil leaves, for garnish
- Crushed red pepper flakes, optional
Instructions
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1Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
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2On a lightly floured surface, stretch and shape the pizza dough into a 12-inch round.
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3Brush the dough with olive oil. Evenly spread the pizza sauce over the dough, leaving a 1/2-inch border.
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4Sprinkle shredded mozzarella over the sauce, then add the fresh mozzarella slices and layer on the pepperoni.
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5Bake the pizza on the preheated stone or baking sheet for 13-15 minutes, until the crust is golden and the cheese is bubbling.
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6Remove from the oven, drizzle hot honey over the pizza, and top with fresh basil leaves. Sprinkle with red pepper flakes if desired. Slice and serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
380 caloriescal
Protein:
15gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
43gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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