Ingredients
Scale
- 1 ball of pizza dough (store-bought or your own)
- 1 cup whole-milk ricotta
- 1 cup shredded mozzarella
- 2 Tbsp extra-virgin olive oil
- 1–2 Tbsp hot honey (adjust for spice level)
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and black pepper, to taste
- Fresh basil leaves, torn (optional, for finishing)
- Crushed red pepper flakes (optional, if you want more heat)
Instructions
- Heat the oven and prepare your surface. Preheat to 475°F (245°C). If you have a pizza stone, place it in the oven now; otherwise use a rimmed baking sheet and line with parchment or dust with cornmeal.
- Shape the crust. On a lightly floured counter, stretch or roll the dough to your preferred size and thickness. Transfer it to the stone or baking sheet.
- Oil the base. Brush the exposed dough lightly with olive oil — this helps the crust turn golden and keeps the cheeses from making it soggy.
- Layer the cheeses. Dollop the ricotta across the dough in small mounds, leaving an edge for the rim. Scatter the shredded mozzarella evenly between the ricotta pockets.
- Season the pie. Sprinkle oregano, garlic powder, a pinch of salt and some cracked black pepper over the cheese.
- Bake until bubbly. Slide the pizza into the hot oven and bake 12–18 minutes (depending on oven and thickness) until the crust is browned and the cheeses are melted and golden.
- Finish and serve. Pull the pizza from the oven and immediately drizzle with hot honey. Scatter torn basil leaves and, if desired, a pinch of red pepper flakes. Slice and serve while warm.