Hot Honey Beef Pepperoni Ricotta Pizza
A bold and mouthwatering pizza topped with savory beef pepperoni, creamy ricotta, and a delightful hot honey drizzle.
Ingredients
For the dough
- 1.5 cups 1 ½ cups (360ml) warm water (105-115°F)
- 2.25 teaspoons 2 ¼ teaspoons (7g) active dry yeast
- 1 teaspoon 1 teaspoon granulated sugar
- 3.5-4 cups 3 ½ – 4 cups (420-480g) unbleached all-purpose flour
- 2 tablespoons 2 tablespoons extra virgin olive oil
- 1.5 teaspoons 1 ½ teaspoons fine sea salt
For the sauce
- 1 can 1 (28-ounce/794g) can whole peeled San Marzano tomatoes, crushed
- 2 cloves 2 cloves garlic, minced
- 2 tablespoons 2 tablespoons extra virgin olive oil
- 0.5 teaspoon ½ teaspoon dried oregano
- 0.25 teaspoon ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- A pinch of sugar (optional)
For the toppings
- 1 cup 1 cup (240g) whole milk ricotta cheese
- 0.25 cup ¼ cup (60g) grated Parmesan cheese
- 1 large 1 large egg yolk
- 2 tablespoons 2 tablespoons fresh parsley, finely chopped
- 1 clove 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- 4-6 ounces 4-6 ounces (113-170g) beef pepperoni, thinly sliced
- 8 ounces 8 ounces (227g) low-moisture, whole milk mozzarella cheese, freshly grated
- 0.25 cup ¼ cup (30g) freshly grated Pecorino Romano cheese (optional)
- Fresh basil leaves, for garnish
For the hot honey drizzle
- 0.5 cup ½ cup (120ml) honey
- 1-2 tablespoons 1-2 tablespoons hot sauce e.g., Tabasco, Frank's RedHot
- Pinch of red pepper flakes (optional)
Instructions
Preparing the Dough
- In a large bowl, combine warm water, sugar, and yeast; let foam for 5-10 minutes.
- Add olive oil and salt. Gradually add flour, mixing until a shaggy dough forms.
- Knead for 8-15 minutes, slowly adding remaining flour, until the dough is smooth, elastic, and not sticky.
- Lightly oil a clean bowl, place dough, cover tightly, and let rise for 1-1.5 hours until doubled in size.
- Punch down, divide into two equal balls, cover loosely, and rest for 15-20 minutes.
Making the Sauce
- In a medium saucepan, heat olive oil over medium heat.
- Sauté minced garlic and red pepper flakes for 1 minute until fragrant.
- Pour in hand-crushed San Marzano tomatoes and stir in dried oregano, sugar (if using), salt, and pepper.
- Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 20-30 minutes, stirring occasionally.
- Let cool slightly before using.
Preparing the Toppings
- In a medium bowl, combine ricotta cheese, Parmesan cheese, egg yolk, parsley, minced garlic, salt, and pepper. Mix until creamy.
- Ensure mozzarella cheese is grated and beef pepperoni is thinly sliced.
Making the Hot Honey
- In a small bowl, combine honey, hot sauce, and red pepper flakes. Warm until pourable.
Assembling the Pizza
- Preheat the oven to its highest temperature with a pizza stone or steel for 45 minutes to 1 hour.
- Flour a pizza peel and stretch one ball of dough into a 12-14 inch circle.
- Spread tomato sauce over the dough, leaving a border for crust.
- Add two-thirds of the mozzarella cheese, followed by beef pepperoni and dollops of the ricotta mixture.
- Top with remaining mozzarella.
- Carefully slide the pizza onto the preheated stone and bake for 8-12 minutes until golden brown.
- Drizzle hot honey over the baked pizza and scatter fresh basil leaves for garnish.
- Let the pizza rest for 2-3 minutes before slicing and serving.
Notes
For a richer tomato flavor, let the sauce simmer longer. Adjust hot sauce in honey drizzle to taste. Use a mix of chopped fresh herbs for flavor enhancement.