Sausage & Ricotta Pizza with a Gloss of Fiery Honey

Elle Cresswell

Sausage & Ricotta Pizza with a Gloss of Fiery Honey

A beautifully crisp, golden pizza layered with richly seasoned Italian sausage, soft clouds of ricotta, and finished with a delicate drizzle of warm, spiced honey—balancing savoury depth with a gentle, lingering sweetness.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 people

Course: Main Course

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

For the Pizza Base

1 lb pizza dough artisan or homemade, at room temperature
½ lb Italian sausage casings removed
1 cup whole-milk ricotta rich and delicately creamy
½ cup mozzarella finely shredded
¼ cup hot honey
½ cup tomato pizza sauce smooth and well-balanced
¼ cup fresh basil leaves finely torn
2 tbsp extra virgin olive oil
1 tsp red pepper flakes optional, for added warmth
Sea salt and freshly cracked black pepper to taste

For the Hot Honey

¼ cup good-quality honey
1 tsp chilli flakes
Gently warm the honey with the chilli allowing it to infuse before cooling—creating a smooth, aromatic drizzle with a subtle, lingering heat.

Equipment

Rolling Pin (or simply your hands, for a more rustic shape)
Skillet (for rendering and caramelising the sausage)
Baking sheet or pizza stone (for a crisp, evenly baked base)
Pizza Cutter (for clean, confident slicing)

Method

Preheat the Oven

Heat the oven to 245°C (475°F), placing a pizza stone inside if using, so it becomes thoroughly hot.

Cook the Sausage

In a skillet over medium heat, cook the Italian sausage, breaking it into rustic pieces as it browns—about 5–7 minutes. Drain any excess fat and set aside.

Shape the Dough

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round or oval, keeping the edges slightly thicker for a natural crust.

Build the Base

Lightly brush the dough with olive oil, then spread an even layer of tomato sauce, leaving a small border. Scatter over half of the mozzarella.

Layer the Toppings

Add the sausage, followed by soft spoonfuls of ricotta. Finish with the remaining mozzarella and a light sprinkle of red pepper flakes, if desired.

Bake

Transfer to the oven and bake for 12–15 minutes, until the crust is golden and lightly blistered, and the cheese is bubbling.

Finish & Serve

Remove from the oven and drizzle generously with hot honey. Garnish with fresh basil, then allow to rest for 2–3 minutes before slicing and serving.

Notes

For a beautifully crisp base, bake on a preheated pizza stone. Adjust the warmth to your liking by increasing or softening the chilli in the hot honey, allowing the heat to sit exactly where you want it.