Pepperoni Pizza with Hot Honey Ricotta Olives and Basil

When I first tasted Pepperoni Pizza with Hot Honey Ricotta Olives and Basil in Naples, Italy, the birthplace of this beloved dish.

I finally understood why it’s considered a global treasure 🇮🇹. The thin, wood-fired crust, vibrant tomato sauce, and fresh basil captured everything beautiful about Italian cuisine: simplicity, balance, and passion.

This Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil takes inspiration from that Neapolitan tradition but adds a bold, modern twist. Sweet, spicy, and savory all in one irresistible bite.

Ingredients

Here are the key components you’ll need to create this delicious pizza.

For the Pizza Dough

• 512g (4 cups) 00 Flour: This finely milled Italian flour gives the crust an authentic, light, and crispy texture that’s hard to beat.
• 12g (3 tsp) Kosher Salt: Essential for flavor development in the dough.
• 360g (1 1/2 cups) Warm Water: Make sure it’s around 105-115°F to properly activate the yeast without killing it.
• 3g (1 tsp) Active Dry Yeast: This is what makes the dough rise and gives it a wonderful airy structure.
• 10g (1 1/2 tsp) Honey: A little sugar feeds the yeast and adds a subtle sweetness to the crust.

For the Pizza Sauce

• 2 tbsp Extra Virgin Olive Oil: The foundation for a rich, flavorful sauce.
• 4 cloves Garlic, minced: Use fresh garlic for the best, most aromatic flavor.
• 6 oz Tomato Paste: This adds an intense, concentrated tomato flavor and helps thicken the sauce.
• 28 oz Crushed Tomatoes: Forms the body of the sauce. San Marzano tomatoes are a great choice if you can find them.
• 2 tsp Dried Oregano: A classic pizza sauce herb.
• 1 tsp Italian Seasoning: A blend that usually includes basil, marjoram, and rosemary for extra depth.
• 1 tsp Sugar: Helps to balance the acidity of the tomatoes.
• 1 tsp Salt: To taste, brings all the flavors together.
• 1/2 tsp Garlic Powder & 1/4 tsp Onion Powder: These add a savory background note.
• A handful of Fresh Basil, torn: Stir this in at the end for a fresh, vibrant finish.

For the Toppings

• Fresh Mozzarella, thinly sliced: Melts beautifully and provides that classic cheese pull. Pat it dry to avoid a soggy pizza.
• Pepperoni: Choose a high-quality pepperoni that curls and crisps up nicely.
• Whole Milk Ricotta: Dollops of creamy ricotta add pockets of rich, cool flavor that contrast the spice.
• Castelvetrano Olives, pitted and halved: These are mild, buttery, and bright green, a fantastic contrast to the other toppings.
• Hot Honey: The star of the show! Drizzle this on after baking for a sweet and spicy kick.
• Freshly Grated Parmigiano Reggiano: Adds a salty, nutty finish. Grate it yourself for the best flavor.
• Crushed Red Pepper Flakes: For an extra layer of heat.
• Fresh Basil: A final sprinkle adds freshness and color.

Note: This recipe makes enough dough for three 10-12” pizzas, and the sauce recipe yields enough for about eight pizzas.

Variations

Want to switch things up? Here are some simple variations to try.

• Different Meats: Swap the pepperoni for spicy Italian sausage, soppressata, or even prosciutto (add it after baking).
• Cheese Please: Try using burrata instead of mozzarella for an even creamier texture, or add some smoked mozzarella for a deeper flavor.
• Vary the Veggies: Add some sautéed mushrooms, thinly sliced red onions, or even some spicy pickled peppers for an extra kick.
• Herbaceous Twist: Instead of a tomato base, use a basil pesto for a fresh, vibrant alternative.

Cooking Time

• Prep Time: 20 minutes (plus dough proofing time)
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Equipment You Need

• Stand Mixer: Used with a dough hook to easily knead the pizza dough until it’s smooth and elastic.
• Large Bowl: Needed for letting the dough rise in a warm spot.
• Saucepan or Dutch Oven: Perfect for simmering the pizza sauce to develop its rich flavors.
• Pizza Stone or Steel: Essential for getting a crispy, evenly cooked crust in a home oven.
• Pizza Peel: Helps you safely transfer the uncooked pizza onto the hot stone and take it out once baked.

How to Make Pepperoni Pizza with Hot Honey Ricotta Olives and Basil?

This recipe starts with a fantastic homemade dough and a rich, flavorful sauce, which come together to create the perfect pizza. Making these components from scratch is well worth the effort and is key to the amazing final result. Once you have your dough and sauce ready, assembling the pizza is quick and fun.

Step 1: Prepare the Dough

In a stand mixer bowl with the dough hook, mix the flour and salt. In a separate bowl, whisk the warm water, yeast, and honey. Let it sit for about 10 minutes until it gets foamy. Pour the yeast mixture into the flour and mix on low, then increase the speed. Knead for about 3 minutes until the dough is sticky but pulls away from the sides. Transfer the dough to a floured surface, knead for a couple of minutes until smooth, and form it into a ball. Place it in an oiled bowl, cover, and let it rise for 1.5 hours until doubled.

Step 2: Portion and Proof the Dough

After the initial rise, divide the dough into three equal balls. Place them in a large, sealed container, leaving space between them. Refrigerate for at least 24 hours, but 48 to 72 hours is even better for flavor development. When you’re ready to make pizza, take the dough out and let it sit at room temperature for at least an hour. This step is crucial for getting that classic Neapolitan-style crust.

Step 3: Make the Pizza Sauce

Heat olive oil in a saucepan over medium heat. Sauté the garlic for about a minute until fragrant. Stir in the tomato paste and a pinch of salt, cooking for 2-3 minutes. Add the crushed tomatoes and all the dried seasonings. Bring to a simmer, then reduce the heat, cover, and let it cook for 20 minutes. Once done, let it cool slightly before stirring in the fresh basil. This sauce can be made ahead of time.

Step 4: Assemble and Bake the Pizza

Preheat your oven to its highest setting (usually 500°F) with a pizza stone inside. Let the stone heat up for at least 20 minutes. On a floured surface, stretch one dough ball into a 10-12 inch circle. Generously flour your pizza peel and place the dough on top. Spread a layer of sauce, then add the mozzarella, pepperoni, dollops of ricotta, and olives. Carefully launch the pizza onto the hot stone and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.

Step 5: Garnish and Serve

Once the pizza is out of the oven, let it rest for a minute. Then, drizzle generously with hot honey. Sprinkle with crushed red pepper flakes, freshly grated parmesan, and a handful of fresh basil leaves. Slice it up and serve immediately while it’s hot and the cheese is perfectly melted.

🇮🇹 A Taste of Naples, Italy: The Heart of Authentic Pizza

No dish represents Italy quite like pizza, and its origins trace back to Naples, in the southern Campania region. 

This bustling coastal city is where pizza was born in the 18th century, crafted by locals using simple ingredients flour, tomatoes, and cheese. 

Naples’ unique volcanic soil and Mediterranean climate produce the flavorful tomatoes and fresh basil that define traditional Italian pizza. 

Every slice carries the warmth, passion, and culinary heritage of southern Italy’s food culture.

Additional Tips for Making this Recipe Better

Having made this pizza a few times now, I’ve picked up some tricks.

• I can’t stress this enough: let your dough come to room temperature for at least an hour before you try to stretch it. Cold dough is resistant and will just snap back.
• Use semolina flour on your pizza peel. I find it works even better than regular flour for helping the pizza slide off smoothly onto the stone without sticking.
• Don’t overload your pizza with toppings. It might be tempting, but too much weight can make the center soggy and prevent the crust from crisping up properly.
• I like to put the pepperoni on top of the cheese so it gets direct heat. This helps it cup and get those delicious crispy edges.

How to Serve Pepperoni Pizza with Hot Honey Ricotta Olives and Basil?

Imagine sitting in a cozy Neapolitan pizzeria overlooking Mount Vesuvius, where every pizza is made by hand and baked in a roaring stone oven. That’s the spirit this recipe brings to your kitchen.

Serve it on a rustic wooden board with a drizzle of hot honey and a sprinkle of fresh basil for color. Pair it with a crisp Italian white wine or a chilled lemonade to balance the bold flavors and experience a true taste of Southern Italy.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this recipe.

• Calories: Approximately 450-550 kcal per slice (assuming 6 slices per pizza)
• Protein: Around 20g
• Carbohydrates: Roughly 45g
• Fat: About 22g

Make Ahead and Storage

Planning is key to making this recipe a breeze, especially for a party or busy weeknight.

Make Ahead

The dough can be made up to 3 days in advance and stored in the fridge; its flavor only improves with time. The pizza sauce can also be prepared up to a week ahead and kept in an airtight container in the refrigerator. You can even freeze the sauce for up to three months.

Storing

Store any leftover pizza slices in an airtight container or tightly wrapped in foil in the refrigerator for up to 3 days. The crust will soften, but the flavors will still be delicious.

Reheating

The best way to reheat pizza is in a hot, dry skillet on the stovetop over medium heat for a few minutes to crisp up the bottom. You can also place it in an oven or air fryer at 375°F for 5-7 minutes until the cheese is melted and the crust is firm again.

Why You’ll Love This Recipe?

You are going to fall in love with this pizza, and here’s why.

• Incredible Flavor Combination: The balance of sweet, spicy, salty, and creamy is truly addictive. Every bite offers something new, from the kick of the hot honey to the cool creaminess of the ricotta.
• Gourmet at Home: This recipe allows you to create a restaurant-quality pizza in your own kitchen. It feels impressive and special, yet it’s completely achievable for a home cook.
• Perfect for Entertaining: Since you can prep the dough and sauce in advance, it’s a fantastic recipe for hosting a pizza night. Everyone loves pizza, and this unique twist is sure to wow your guests.
• Highly Customizable: You can easily adjust the toppings to suit your taste. Don’t like olives? Leave them off. Want it extra spicy? Add more red pepper flakes. The recipe is a great template for your own creations.