Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil

This Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil is my favorite pizza combination as of late! It’s a little spicy, a little sweet, creamy from the dollops of ricotta and mozzarella, and fresh from the basil! It uses my favorite 00 flour Neapolitan style pizza dough. Bonus points if you have a pizza oven, but you can also make this in a super hot oven!

Where to begin with this pepperoni pizza?! It has all the best flavor components: pepperoni, hot honey, creamy ricotta, fresh mozzarella, crushed red pepper, basil, and freshly grated parm. It uses my favorite Neapolitan style pizza dough, and an outdoor pizza oven (if you have it!). This pepperoni pizza can totally be made in a super hot oven as well.

This pepperoni pizza starts with homemade pizza sauce and dough!

This pizza sauce is FULL of concentrated tomato flavor, Italian herbs, and garlic. It’s on the thick side, which I prefer for this type of pizza. It makes enough for at least 8 pizzas, so you will have plenty leftover. It freezes well and also gets better in the fridge as it sits! For that reason, it can definitely be made ahead of time.

After getting my pizza oven last fall, I’ve tried several different iterations of dough, and this one is my favorite. It’s super simple to make, you just have to plan ahead, as it sits in the fridge for at least 24-48 hours. The longer the better!

I could wax poetic about these toppings and how delicious they are together, but I’ll spare you. 🙂

You can certainly use whatever toppings your heart desires, but this pizza has such a wonderful combination of spicy pepperoni, hot honey, creamy ricotta dollops (my favorite part!), castelvetrano olives (the only olive worth eating IMO), fresh basil, parmiggiano reggiano, and crushed red pepper. It’s SO GOOD!

Now, there are several tricks to keep in mind when you’re working with a pizza oven or a super hot oven.

If you’re using an outdoor pizza oven: be sure to flour the pizza peel generously, with either 00 flour or semolina to help prevent sticking. This will help the dough to not stick to the peel, and will make launching your pizza so much easier. I also like to turn the pizza oven’s temperature down slightly about 20 seconds after I launch the pizza into the oven, to prevent too much burning on top without the bottom crust cooking through.

If you’re using a regular oven: be sure to preheat your oven as high as it will go – 500℉ or higher. It will also work best if you place your pizza stone in the oven to heat up for at least 10-20 minutes before launching your pizza onto the stone.

Here’s a quick rundown of how I’d recommend making this pepperoni pizza:

• Begin by making the dough. I’d recommend starting the dough 2-3 days prior to when you want to actually make and eat the pizza to allow for the best results. It proofs for an hour+, then an additional 24-48, or even 72 hours in the fridge.
• Make the sauce. This can be made days ahead of time if you wish! All you need: olive oil, garlic, tomato paste, crushed tomatoes, dried oregano, Italian seasoning, garlic powder, onion powder, sugar, salt, and fresh basil.
• Make the pizza! Once dough has proofed and sauce has been made, gather and prep your toppings. Whether you’re using an outdoor pizza oven or pizza stone, be sure to follow my instructions in the recipe card below!

If you love this pepperoni pizza, you will also love:

Burrata Pizza with Shaved Asparagus Arugula Salad
Gluten Free Margherita Pizza
Peach Burrata Balsamic Dessert Pizza
BBQ Chicken Pizza with Grilled Corn and Scallions
Spring Thin Crust Pizza with Pea Lemon Ricotta and Prosciutto
Baby Heirloon Tomato Burrata Pizza with Basil Pesto
Autumn Harvest Pizza
Mortadella and Stracciatella Sandwich with Arugula Pistachio Pesto
Burrata Toast with Caramelized Peaches
Fig Olive Rosemary Whole Wheat Focaccia
Cheesy Bacon Sun-Dried Tomato Spinach Dip with Garlic Bread Dippers

And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!

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Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil

Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil is my favorite pizza combination as of late! It's a little spicy, a little sweet, creamy from the dollops of ricotta and mozzarella, and fresh from the basil! It uses my favorite 00 flour Neapolitan style pizza dough. Bonus points if you have a pizza oven, but you can also make this in a super hot oven!

Course Appetizer, Dinner, Lunch

Cuisine Italian, Neapolitan

Keyword homemade pizza recipe, italian pepperoni pizza recipe, italian tipo 00 flour, neapolitan pizza, neapolitan pizza dough, neapolitan pizza dough recipe, neapolitan pizza dough recipe dry yeast, neapolitan pizza dough stand mixer, pepperoni pizza

Prep Time 15 minutes

Cook Time 25 minutes

Resting Time 2 days

Servings 3 10-12'' pizzas

Ingredients

For the pizza dough

• 512 grams (4 cups) 00 flour
• 12 grams (3 teaspoons) kosher salt
• 360 grams (1 1/2 cups) warm water
• 3 grams (1 teaspoon) active dry yeast
• 10 grams (just shy of 1 1/2 teaspoons) honey (can also use sugar)

For the pizza sauce

• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, finely chopped or pressed
• 6 ounces tomato paste (1 can)
• 28 ounces crushed tomatoes
• 2 teaspoons dried oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• handful of fresh basil leaves, torn

For the pizza toppings

• fresh mozzarella, thinly sliced
• pepperoni
• whole milk ricotta
• Castelvetrano olives, pitted and halved
• hot honey
• freshly grated parmiggiano reggiano
• crushed red pepper flakes
• fresh basil

Instructions

1. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the 00 flour and salt. In a separate mixing bowl, combine the warm water, yeast and honey. Whisk together until combined, and let sit for 10 minutes until the surface becomes foamy. Once yeast mixture is foamy, pour into the bowl of the stand mixer with the flour/salt mixture. Start mixer on low speed, then increase once the dough comes together. Mix on medium to medium-high speed for 3 minutes, until the dough pulls away from the sides of the bowl (it will be sticky).

2. Turn the dough out onto a lightly floured countertop. Knead for 2-3 minutes until dough comes together into a smooth dough. Form into a ball and place in an bowl lightly coated with olive oil. Cover with a dish towel and let rise in a warm place for 1-1/2 hours. Dough should be doubled in size.

3. Once dough has risen, portion into 3 dough balls (should weigh about 230-280 grams a piece). Place each dough ball in a sealed container or in one large container several inches apart. Place in the fridge for at least 24 hours to proof, but preferably 48 or 72 hours for best results. Once ready to make the pizza, let the dough balls sit at room temperature for at least an hour.

4. To make the sauce, heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and sauté for 30 seconds - 1 minute or until fragrant. Add the tomato paste and a big pinch of salt and cook, stirring constantly, for 2-3 minutes. Add the crushed tomatoes, dried oregano, Italian seasoning, sugar, salt, garlic powder, and onion powder. Stir to combine and reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Once sauce has simmered, let cool for several minutes, then stir in the fresh basil.

5. Once you're ready to make the pizza, preheat your outdoor pizza oven until it reaches 750-800℉, or preheat your oven as hot as it will go (usually 500℉). If you're using an oven, once it comes to temperature, place a pizza stone in the oven and let it preheat for 10-20 minutes. Lightly flour your countertop with 00 flour. Once dough balls have come to room temperature, place one on the floured surface and roll out to a 10-12'' circle, about 1/4-inch thick. Generously flour your pizza peel with flour or semolina to help prevent sticking.

6. Place the rolled out dough on the peel. Start by adding a spoonful of the sauce, spreading it out almost to the edges with the back of a spoon. Next, add the sliced mozzarella, pepperoni, dollops of ricotta, and halved olives. Using the pizza peel, launch the pizza into the outdoor pizza oven, or onto the pizza stone. Cooking time will vary, but the pizza should cook in the outdoor oven in about 2 - 2 1/2 minutes. Turn the pizza every 30 seconds using the peel and a long spatula to help the pizza evenly cook. The pizza should cook in the indoor oven in about 10-12 minutes, but keep an eye on it.

7. Once pizza is cooked, drizzle with hot honey, sprinkle with crushed red pepper flakes, and freshly grated parmesan cheese. Finish with a handful of fresh basil leaves. Enjoy hot!