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This pizza recipe changed my entire Friday night dinner game. On my little food blog I've shared countless recipes but this Hot Honey Pizza with Prosciutto and Ricotta brings something magical to the table. The moment that sweet spicy honey hits the salty prosciutto and creamy ricotta you'll understand why this combo lives rent free in my mind. Trust me when I tell you this pizza works beautifully in both regular ovens and fancy outdoor pizza ovens.
What Makes This Pizza So Special
I stumbled upon this flavor combination at my favorite local pizza spot and knew I had to recreate it in my kitchen. The beauty lies in how the hot honey creates this perfect sweet heat that dances with the salty prosciutto and coppa. My family now requests this pizza for every gathering and honestly I can't blame them. It looks fancy enough for dinner parties but it's simple enough that I make it for casual weeknight dinners too.
Everything You Need for This Pizza
- Pizza Dough: I always go for Neapolitan style dough. Take it out of the fridge early so it warms up nicely.
- Pizza Sauce: My recipe calls for a thick homemade sauce but I get it, sometimes store bought saves the day.
- Mozzarella Cheese: Fresh mozzarella makes all the difference with its lovely melt.
- Ricotta Cheese: This adds these gorgeous creamy pockets that balance everything out.
- Coppa Salami: The flavor here is incredible but pepperoni works great too.
- Prosciutto: This adds such a lovely salty touch that works magic with the honey.
- Hot Honey: You can buy it or make your own with honey, apple cider vinegar and pepper flakes.
- Red Onions: These are optional but I love the fresh crunch they add.
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Let's Make This Pizza Together
- Get That Oven Ready:
- My outdoor pizza oven needs to hit 700°F but my kitchen oven works great at 550°F with a pizza stone.
- Shape Your Dough:
- Sprinkle flour on your wooden peel and work the dough into a nice 11 to 13 inch circle.
- Layer Everything:
- Start with sauce then add generous amounts of mozzarella ricotta prosciutto coppa and those lovely onion slices.
- Time to Bake:
- In my outdoor oven I turn it every 15 seconds. For indoor ovens I go 5 minutes then rotate and another 5 minutes.
- The Final Touch:
- My favorite part drizzling that gorgeous hot honey over everything. A pinch of good salt makes it perfect.
My Secret Tips for Pizza Success
After countless pizza nights in my kitchen I learned that room temperature dough makes all the difference. Cold dough fights back but warm dough feels like silk in your hands. I always let my stone get super hot. The outdoor oven needs to reach 700°F and my kitchen oven stays at 550°F for a good 20 minutes before I start. I swear by my wooden pizza peel. It never lets the dough stick like metal ones do.
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Frequently Asked Questions
- → Why use different temperatures for different doughs?
Neapolitan dough needs higher heat (700°F) for a quick cook and perfect crust, while NY style dough works better at lower temperatures (500°F) with longer cooking times.
- → Why drain the fresh mozzarella?
Removing excess moisture prevents the pizza from becoming soggy and ensures proper cheese melting and crust texture.
- → Why rotate the pizza while cooking?
Rotating ensures even cooking as most ovens have hot spots. This helps achieve uniform crust color and cheese melt.
- → Why add hot honey after baking?
Adding honey after baking preserves its flavor and prevents burning. It also creates a perfect finishing touch of sweet heat.
- → Can I make this in a regular oven?
Yes, using a pizza stone and high heat (550°F), though cooking time will be longer (about 10 minutes) and texture slightly different from a pizza oven.
Conclusion
A delightful fusion of traditional Italian pizza-making techniques with a contemporary hot honey twist, showcasing premium ingredients and precise cooking methods.