Pepperoni Pizza With Hot Honey Ricotta Olives and Basil
Introduction
There’s something magical about homemade pizza. The combination of fresh ingredients, the aroma of baking dough, and the joy of creating something delicious from scratch make it a culinary delight. This Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil is a unique twist on the classic favorite, combining sweet, spicy, and savory flavors in every bite. Inspired by gourmet pizzerias and a love for bold flavors, this recipe is sure to become a new favorite in your household.
Preparing the Pizza Dough
Choosing Store-Bought vs. Homemade Dough
Store-bought dough is a convenient option, but homemade dough can add a personal touch and fresher flavor. If you’re short on time, store-bought is perfectly fine.
Key Steps for Making Perfect Pizza Dough
For homemade dough, combine flour, yeast, salt, and water. Knead until smooth and let it rise until doubled in size. This process typically takes about 1-2 hours.
Tips for Stretching and Shaping the Dough
Gently stretch the dough on a floured surface, using your hands to form a circle. Avoid using a rolling pin to keep the dough light and airy.
Making the Hot Honey
Ingredients for Hot Honey
- 1/4 cup honey
- 1-2 teaspoons red pepper flakes
Simple Steps to Prepare Hot Honey
Combine honey and red pepper flakes in a small saucepan. Heat over low heat until warmed through. Let it sit for 5-10 minutes to infuse the flavors, then strain out the pepper flakes if desired.
Adjusting the Heat Level
Add more or fewer red pepper flakes to adjust the spiciness to your preference.
Preparing the Ricotta Mixture
Ingredients for the Ricotta Mixture
- 1 cup ricotta cheese
- 1 teaspoon lemon zest
- Salt and pepper to taste
Combining Flavors for the Perfect Blend
Mix ricotta cheese with lemon zest, salt, and pepper. This mixture adds a creamy and tangy element to the pizza.
Chilling Time for Best Results
Let the ricotta mixture chill in the refrigerator while you prepare the other ingredients.
Assembling the Pizza
Layering the Ingredients
Spread pizza sauce evenly over the stretched dough. Sprinkle shredded mozzarella cheese on top, followed by pepperoni slices.
Balancing Flavors and Textures
Dollop the ricotta mixture over the pizza in small spoonfuls. Scatter sliced olives evenly.
Ensuring Even Distribution
Make sure all ingredients are evenly distributed to ensure every bite is balanced and flavorful.
Baking the Pizza
Optimal Oven Temperature
Preheat your oven to 475°F (245°C). A hot oven is crucial for a crispy crust.
Using a Pizza Stone or Baking Sheet
If you have a pizza stone, preheat it in the oven for the best results. Otherwise, a baking sheet will work fine.
Tips for a Crispy Crust
Bake the pizza on the lowest rack of your oven for 10-15 minutes, or until the crust is golden and the cheese is bubbly.
Adding the Final Touches
Drizzling Hot Honey
Drizzle the hot honey over the pizza just before serving. The sweet and spicy combination is irresistible.
Adding Fresh Basil
Tear fresh basil leaves and sprinkle them on top for a burst of freshness and color.
Finishing with Olives
Add a few more slices of olives for extra savory notes.
Serving Suggestions
Pairing with Sides and Beverages
Serve with a simple green salad and a glass of your favorite wine or a cold beer.
Presentation Tips
Cut the pizza into slices and serve on a wooden board for a rustic presentation.
Ideal Occasions for This Pizza
This gourmet pizza is perfect for a weekend dinner, a casual get-together, or a fun date night at home.
Storing and Reheating Leftovers
How to Store Leftovers
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days.
Best Practices for Reheating
Reheat in a 350°F (175°C) oven until warmed through, or use a skillet on the stovetop for a crispy crust.
Maintaining Flavor and Texture
Add a small piece of foil over the pizza to prevent it from drying out while reheating.
Variations and Add-Ins
Different Meats and Cheeses
Experiment with different meats like sausage or bacon, and cheeses like Gouda or feta.
Adding Vegetables
Add vegetables like bell peppers, mushrooms, or spinach for extra nutrition and flavor.
Customizing for Different Palates
Adjust the ingredients to suit your taste preferences, whether you prefer it spicier, cheesier, or with more vegetables.
Healthier Alternatives
Whole Wheat or Cauliflower Crust
Use whole wheat or cauliflower crust for a healthier base.
Low-Fat Cheese Options
Opt for low-fat mozzarella and ricotta to reduce calories without sacrificing flavor.
Reducing Salt and Sugar
Use reduced-sodium pepperoni and less honey to make the pizza healthier.
Frequently Asked Questions
Common Issues and Solutions
- Why is my crust soggy? Make sure your oven is hot enough and avoid overloading the pizza with toppings.
- Can I make this ahead of time? Yes, prepare the dough and toppings ahead of time, then assemble and bake when ready.
- How can I make it less spicy? Use mild honey and reduce the amount of red pepper flakes in the hot honey.
Customizing the Recipe
Feel free to adjust the ingredients and toppings to suit your taste and dietary needs.
Tips for Novice Cooks
Take your time with each step, especially when stretching the dough and assembling the pizza, to ensure the best results.
Conclusion
Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil is a delicious and innovative take on a classic favorite. The combination of sweet, spicy, creamy, and savory flavors creates a truly memorable pizza that’s perfect for any occasion. Whether you’re a seasoned cook or new to making homemade pizza, this recipe is both approachable and rewarding. Enjoy the delightful blend of flavors in every bite!
Pepperoni Pizza With Hot Honey Ricotta Olives and Basil
There’s something magical about homemade pizza. The combination of fresh ingredients, the aroma of baking dough, and the joy of creating something delicious from scratch make it a culinary delight. This Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil is a unique twist on the classic favorite, combining sweet, spicy, and savory flavors in every bite. Inspired by gourmet pizzerias and a love for bold flavors, this recipe is sure to become a new favorite in your household.
Ingredients
- For the pizza dough
- 512 grams (4 cups) 00 flour
- 12 grams (3 teaspoons) kosher salt
- 360 grams (1 1/2 cups) warm water
- 3 grams (1 teaspoon) active dry yeast
- 10 grams (just shy of 1 1/2 teaspoons) honey (can also use sugar)
- For the pizza sauce
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, finely chopped or pressed
- 6 ounces tomato paste (1 can)
- 28 ounces crushed tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- handful of fresh basil leaves, torn
- For the pizza toppings
- fresh mozzarella, thinly sliced
- pepperoni
- whole milk ricotta
- Castelvetrano olives, pitted and halved
- hot honey
- freshly grated parmiggiano reggiano
- crushed red pepper flakes
- fresh basil
Instructions
In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the 00 flour and salt. In a separate mixing bowl, combine the warm water, yeast and honey. Whisk together until combined, and let sit for 10 minutes until the surface becomes foamy. Once yeast mixture is foamy, pour into the bowl of the stand mixer with the flour/salt mixture. Start mixer on low speed, then increase once the dough comes together. Mix on medium to medium-high speed for 3 minutes, until the dough pulls away from the sides of the bowl (it will be sticky).
Turn the dough out onto a lightly floured countertop. Knead for 2-3 minutes until dough comes together into a smooth dough. Form into a ball and place in an bowl lightly coated with olive oil. Cover with a dish towel and let rise in a warm place for 1-1/2 hours. Dough should be doubled in size.
Once dough has risen, portion into 3 dough balls (should weigh about 230-280 grams a piece). Place each dough ball in a sealed container or in one large container several inches apart. Place in the fridge for at least 24 hours to proof, but preferably 48 or 72 hours for best results. Once ready to make the pizza, let the dough balls sit at room temperature for at least an hour.
To make the sauce, heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and sauté for 30 seconds - 1 minute or until fragrant. Add the tomato paste and a big pinch of salt and cook, stirring constantly, for 2-3 minutes. Add the crushed tomatoes, dried oregano, Italian seasoning, sugar, salt, garlic powder, and onion powder. Stir to combine and reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Once sauce has simmered, let cool for several minutes, then stir in the fresh basil.
Once you're ready to make the pizza, preheat your outdoor pizza oven until it reaches 750-800℉, or preheat your oven as hot as it will go (usually 500℉). If you're using an oven, once it comes to temperature, place a pizza stone in the oven and let it preheat for 10-20 minutes. Lightly flour your countertop with 00 flour. Once dough balls have come to room temperature, place one on the floured surface and roll out to a 10-12'' circle, about 1/4-inch thick. Generously flour your pizza peel with flour or semolina to help prevent sticking.
Place the rolled out dough on the peel. Start by adding a spoonful of the sauce, spreading it out almost to the edges with the back of a spoon. Next, add the sliced mozzarella, pepperoni, dollops of ricotta, and halved olives. Using the pizza peel, launch the pizza into the outdoor pizza oven, or onto the pizza stone. Cooking time will vary, but the pizza should cook in the outdoor oven in about 2 - 2 1/2 minutes. Turn the pizza every 30 seconds using the peel and a long spatula to help the pizza evenly cook. The pizza should cook in the indoor oven in about 10-12 minutes, but keep an eye on it.
Once pizza is cooked, drizzle with hot honey, sprinkle with crushed red pepper flakes, and freshly grated parmesan cheese. Finish with a handful of fresh basil leaves. Enjoy hot!