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Golden, crunchy crust holds cool pockets of ricotta, shreds of salty prosciutto, and a sweet-spicy smack of hot honey that wakes up your taste buds. This twist on a classic pie blends fancy with fun right at home. Creaminess, saltiness, and heat blend perfectly, serving up a meal folks will talk about long after the last slice is gone.
This flavor combo wasn’t planned—came about one lazy Saturday when I was trying out my new pizza stone. A bottle of hot honey just sat in my way, so I drizzled it over a finished pizza. Magic happened. My family keeps asking for it, from easy Fridays to birthdays and all the regular get-togethers in between.
Irresistible Components
- Hot honey: Brings in a mix of fire and sweetness, sticking to every slice and giving each bite a little kick.
- Ricotta: Adds creamy blobs that feel cool against the crispy crust—super nice with the spicy notes.
- Pizza dough: Doesn’t matter if you make it at home or grab it from the store, it’s the major player for crunchy goodness.
How To Build It
- Final Touches:
- Soon as you pull your pizza from the oven, zigzag that hot honey across while everything’s hot. It’ll melt in, stretching out those sweet trails instead of pooling up.
- Oven Time:
- Grab your pizza (gently!) and place it onto the hot stone. Keep an eye on it—you’re aiming for melted cheese and a deep golden crust.
- Stack On Toppings:
- Rip up some prosciutto and coppa, scatter them over the cheese, but let some cheese peek through. Lay down thin red onion slivers—they’ll get sweet and soft while baking.
- Cheesy Layer:
- Sprinkle mozzarella over the sauce. Dot blobs of ricotta all over instead of smearing—it makes every bite slightly different.
- Spread That Sauce:
- Spoon on sauce with swirling moves, leaving about a finger’s width around the edge without it so your crust puffs up just right.
- Dough Ready:
- Get dough to room temp, then flour a surface and press it from the center out with your fingers. Keep that edge a little thicker for a great crust.
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At first, my neighbor thought the hot honey twist sounded weird. But then she grabbed a slice when she stopped by for dinner. One bite flipped her—she loved how the heat and sweetness played right off the salty prosciutto, and that warm honey never overpowered.
Leftover Moves
This pizza is killer right after it’s made, but if you do have leftovers, pop ’em into a sealed container and keep them chilled for no more than two days. When you reheat, stick a piece in a skillet, low and slow, to bring back that crisp crust without drying everything out.
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Frequently Asked Questions
- → What exactly is hot honey and can I whip it up at home?
- Hot honey is just honey that's picked up a spicy twist from chili peppers. You can make a batch yourself—grab a cup of honey, toss in about 2 tablespoons of chili flakes, heat it real low for 10 minutes, strain if you want, or leave the flakes for a spicier kick. You can also just stir in your go-to hot sauce if you're in a rush.
- → I'm out of coppa—what else works?
- No coppa? No biggie. Any thinly sliced cured meat will do the trick—try spicy salami, soppressata, calabrese, or pepperoni. Each one brings its own mood, but all play nice with prosciutto and that spicy honey.
- → Do I really need a pizza oven for this?
- Nope, you can totally use your standard oven. Crank it up to its max temp (usually 550°F), preheat a stone for at least 20 minutes, then bake the pizza for about 10 minutes, flipping it around halfway. If you've got a pizza steel, use that—it gets things even crispier.
- → How do I keep the dough from sticking when I move it?
- Easy fix—dust your peel well with cornmeal or flour before shaping out your dough. Work fast once it's on there, and give it a wiggle now and then so it doesn't glue itself down. Don't let the dough just hang out on the peel too long before sliding it into the oven.
- → Got any tips for heating up leftovers?
- Yep—toss a slice in a skillet on medium-low, pop a lid on for a couple minutes. The bottom crisps up and cheese gets gooey again. Or, you can warm it in a 350°F oven on a hot stone or baking sheet for 5–7 minutes. Try to skip the microwave—it just makes everything limp.