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Hot Honey Pizza with Prosciutto and Ricotta Recipe

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★★★★★

4.7 from 76 reviews

This Hot Honey Pizza with Prosciutto and Ricotta is a deliciously spicy and savory handcrafted pizza featuring a homemade Neapolitan-style dough baked in a high-temperature pizza oven. Topped with a mix of fresh mozzarella, creamy ricotta, thinly sliced cured meats like prosciutto and coppa, red onions, and finished with a sweet and spicy drizzle of hot honey, this pizza offers a perfect balance of fiery and rich flavors with a crispy, airy crust.

Ingredients

Scale

Pizza Dough

  • 1 pizza dough (11 to 13 inches, Neapolitan style recommended)

Toppings

  • ¼ cup pizza sauce
  • ¼ cup mozzarella cheese (fresh mozzarella ball, drained and torn into small pieces)
  • ¼ cup ricotta cheese
  • 2 pieces prosciutto, shredded
  • 4 pieces coppa (or other favorite cured meat)
  • 12 slivers thinly sliced red onion
  • 2 tablespoons hot honey
  • ¼ teaspoon finishing salt (optional)

Instructions

  1. Prepare Oven: Preheat your pizza oven or conventional oven to the appropriate temperature. If using an outdoor pizza oven, heat the pizza stone to 700°F (370°C) for Neapolitan dough. For conventional ovens, place a pizza stone on the middle rack and preheat to 550°F (290°C) for at least 20 minutes to ensure the stone is hot.
  2. Make Pizza: Lightly dust a wooden pizza peel with flour. Gently shape your dough into an 11 to 13-inch round. Evenly spread ¼ cup of pizza sauce over the dough with a spoon. Distribute the fresh mozzarella and ricotta cheese in small portions atop the sauce. Arrange shredded prosciutto, coppa slices, and thin red onion slivers evenly over the cheese.
  3. Bake: Ensure the pizza dough slides easily on the peel; if not, dust with more flour under the edges. Place the pizza onto the preheated pizza stone. In an outdoor pizza oven, turn the pizza every 15 seconds or when the crust near the flame bubbles, rotating a full 360 degrees, which takes about 2 minutes. For conventional ovens, bake the pizza on the stone for 5 minutes, then rotate 180 degrees and bake for another 5 minutes until the crust is golden and cheese is melted.
  4. Finish and Serve: Remove the pizza from the oven and immediately drizzle 2 tablespoons of hot honey over the top. Sprinkle with finishing salt, if desired. Cut into slices using a pizza cutter and serve hot for the best flavor experience.

Notes

  • Dough: This recipe uses low hydration Neapolitan style dough best suited for high-temperature cooking around 700°F, cooking in less than 90 seconds. If using store-bought or NY style dough, bake at around 500°F for 7-9 minutes, rotating during baking.
  • Mozzarella: Use fresh mozzarella balls stored in water. Drain well on paper towels and tear by hand into small pieces for optimal melting and texture.
  • Oven Modifications: When using a home oven, preheat a pizza stone at 550°F for 20 minutes and bake the pizza for about 10 minutes total, flipping halfway for even baking and browning.
  • Hot Honey: Use good-quality hot honey or make your own by infusing honey with chili flakes for a balance of heat and sweetness.

Keywords: hot honey pizza, prosciutto pizza, ricotta pizza, Neapolitan pizza, spicy pizza, homemade pizza

Find it online: https://tastemadebyclara.com/hot-honey-pizza-with-prosciutto-and-ricotta-recipe/