Pepperoni Cup Ricotta Hot Honey Pizza Tips, FAQ & printable recipe

Tips for success

For the best results, use a baking steel, but a heavy cast-iron skillet or a preheated sheet pan turned upside down can also work. Make sure the oven is fully preheated—don’t rush this step.

If you have a pizza stone, use it, but steel conducts heat better. Let the pizza rest for a minute or two after baking to allow the cheese to set slightly, making it easier to slice.

To get the perfect pepperoni cups, place the slices flat on the cheese and don’t overlap them too much. The heat will make them curl up naturally.

If you want extra char, you can place a few slices directly on the steel for the last minute of baking, but that’s not necessary. Serve the pizza hot, and fold the slices for that classic New York-style experience.

Variations

• Spicy Sausage: Swap the pepperoni for cooked, crumbled Italian sausage. Spread it over the cheese before baking. The sausage adds a savory, fennel-forward flavor that pairs well with the hot honey.
• Vegetarian: Omit the pepperoni and add roasted red peppers, artichoke hearts, and sliced mushrooms. The whipped ricotta and hot honey still provide plenty of flavor and texture.
• Margherita Style: Skip the pepperoni and use fresh mozzarella slices, basil leaves, and a drizzle of olive oil. Bake as directed, then finish with the whipped ricotta and a balsamic glaze instead of hot honey.
• BBQ Chicken: Top the pizza with shredded cooked chicken, red onion, and a drizzle of barbecue sauce instead of the pepperoni. Bake, then finish with the whipped ricotta and a sprinkle of smoked paprika.

Storage and make-ahead

Fridge

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-7 minutes to restore crispness.

Freezer

Wrap individual slices in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 400°F oven for 10 minutes.

Reheat

Reheat slices on a baking sheet in a 400°F (200°C) oven for 5-7 minutes, or until hot and crisp. Avoid the microwave for best texture.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 400°F (200°C) oven for 5 to 7 minutes, until hot and crispy. Avoid microwaving, as it makes the crust soggy.

You can prepare the pizza dough up to 2 days ahead and keep it refrigerated.

The whipped ricotta can be made a few hours in advance and stored in the fridge, but it’s best to whip it fresh for maximum fluffiness. The pizza itself is best baked just before serving.

Serving ideas

Serve the pizza hot, straight from the oven, with the whipped ricotta and hot honey.

Fold the slices in half for an easy handheld meal, or cut into squares for a shareable appetizer. Pair it with a crisp green salad or a cold beer to balance the richness.

This pizza is perfect for game day, movie night, or a casual dinner with friends. The combination of spicy, sweet, and creamy flavors is a crowd-pleaser. For a more substantial meal, add a side of garlic knots or roasted vegetables.

Frequently asked questions

Recipe card

Pepperoni Cup Ricotta Hot Honey Pizza

Prep 20 minCook 8 minTotal 28 minServes 4

Ingredients

• 300 g pizza dough, stretched
• 8 oz low-moisture mozzarella, shredded
• 40 cup-and-char pepperoni slices
• 1 cup whole-milk ricotta
• 1 tsp lemon zest
• 2 tbsp hot honey
• all-purpose flour, for dusting, to taste

Instructions

1. Place a baking steel on the upper-middle oven rack and heat the oven to 500°F (260°C) for at least 45 minutes. Dust a pizza peel with flour. Stretch the pizza dough into a 12-inch round on a floured surface, keeping the outer edge slightly thicker. Transfer the dough to the prepared peel and gently reshape if needed.
2. Scatter the shredded mozzarella evenly over the dough, leaving a 1-inch border for the crust. Arrange the pepperoni slices over the cheese in a single layer, slightly overlapping if needed. Make sure each slice sits flat so it can cup and char during baking.
3. Slide the pizza onto the hot baking steel and bake for 8 minutes, until the crust is golden brown and puffed, the cheese is blistered in spots, and the pepperoni cups are charred at the edges. Rotate the pizza halfway through if your oven heats unevenly.
4. After 8 minutes, the crust should be deep golden with a few charred spots, and the cheese should be bubbling and lightly browned. The pepperoni cups should hold their shape. If the underside is not crisp enough, bake for an additional 1 to 2 minutes.
5. While the pizza bakes, place the ricotta and lemon zest in a stand mixer fitted with the paddle attachment. Whip on medium-high speed for 2 to 3 minutes, until light and airy. Scrape down the bowl once or twice. The mixture should be fluffy and hold a soft peak.
6. Remove the pizza from the oven and let it rest for 2 minutes. Pipe or spoon dollops of the whipped ricotta over the hot pizza. Drizzle with hot honey. Slice and serve immediately, folding the slices if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

55 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.