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Hot Honey Pepperoni & Ricotta Pan Pizza

A thick, airy pan pizza topped with crispy cup-and-char pepperoni, creamy ricotta dollops, and a generous drizzle of spicy hot honey. A perfect blend of sweet, savory, and spicy.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Modern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pizza Base
  • 1 lb pizza dough homemade or store-bought
  • 2 tbsp olive oil for the pan
  • 0.5 cup pizza sauce
  • 2 cups mozzarella cheese shredded
Toppings
  • 6 oz pepperoni natural casing/cup-and-char style
  • 1 cup whole milk ricotta drained
  • 0.25 cup parmesan cheese grated
  • 2 tbsp hot honey for drizzling
  • 1 tbsp fresh rosemary chopped

Equipment

  • 12-inch Cast Iron Skillet or Baking Sheet
  • Stand Mixer or Mixing Bowl
  • Pizza Cutter
  • Pastry brush

Method
 

  1. Preheat oven to 500°F (260°C). Pour olive oil into a 12-inch cast-iron skillet or baking sheet, coating the bottom and sides.
  2. Place dough in the pan and stretch towards the edges. Let rest for 30 minutes to puff up.
  3. Dimple the dough with your fingertips. Spread sauce evenly, leaving a crust border.
  4. Top with mozzarella and parmesan cheeses.
  5. Arrange pepperoni slices over the cheese and drop dollops of ricotta in the gaps.
  6. Bake for 12-15 minutes until crust is deep golden brown and pepperoni is crispy.
  7. Remove from oven and immediately drizzle with hot honey. Garnish with fresh rosemary.
  8. Let cool for 5 minutes before slicing.

Notes

For a crispier bottom crust, finish the pizza on the stovetop over medium heat for 2-3 minutes after baking. If you can't find hot honey, mix 2 tablespoons of regular honey with 1/2 teaspoon of cayenne pepper or hot sauce.