Pizza with Honey Whipped Ricotta
Experimenting with pizza is fun. Different doughs, different toppings, different shapes – but still all good. With this pizza, I’ve found the perfect balance between sweet and savory. My wet dough recipe with roasted tomatoes and red peppers accompanied by the sweet flavors of the honey whipped ricotta and balsamic glaze create the perfect harmony.
Pizza with Honey Whipped Ricotta
The sweet and savory flavors of this pizza make it the perfect appetizer or main meal. Roasted vegetables paired with honey and balsamic create a pizza like you've never tried before.
Ingredients
Dough
- 2 ½ cups flour
- 1 T sugar
- 1 t salt
- 2 T olive oil
- 2 t yeast
- 1 ½ cups warm water
Honey Whipped Ricotta
- 16 oz. ricotta cheese
- 8 oz. cream cheese softened
- 4 T honey
- ¼ t sea salt
- ¼ t black pepper
- ½ t rosemary
- ½ t sage
- ½ t thyme
- ¼ t nutmeg
- ¼ t cinnamon
Other
- 1 package cherry tomatoes
- 1 red pepper cut into small pieces
- ½ cup mozzarella cheese
- ¼ cup basil leaves or spinach leaves
- olive oil for drizzling
- salt and pepper
- balsamic glaze for drizzling
Instructions
Dough
- Combine the flour, sugar, salt, olive oil, yeast, and water in a stand mixer with a dough hook. If you don't have a stand mixer you can do this by hand with a spoon, it'll will just take a little more muscle!
- Mix on low until the dough comes together. Make sure to be scraping the excess flour stuck to the side of the bowl.
- Up the speed and continue mixing for 2-3 minutes.
- Cover and let it rise for 45 minutes.
Honey Whipped Ricotta
- Using a hand mixer or stand mixer, add the cream cheese to a bowl and whip it until it's smooth.
- Add the ricotta cheese and whip the cream cheese and ricotta together until it's fluffy.
- Add the honey, sea salt, black pepper, rosemary, sage, thyme, nutmeg, and cinnamon. Whip it until it's all combined and adjust to your taste!
Making the Pizza
- Preheat oven to 425° F.
- Line a baking sheet with parchment paper.
- Pour the dough out of the bowl it's in and onto the baking sheet. Using wet hands, spread the dough out so that it covers the baking sheet.
- While the dough is still wet, spread the ricotta mixture over the top.
- Sprinkle the mozzarella on top.
- Add the cherry tomatoes, red peppers, and basil leaves on top.
- Lightly drizzle olive oil on top and season with salt and pepper.
- Bake for 15-20 minutes or until lightly golden around the edges.
- Take it out of the oven and let it cool. Drizzle the balsamic glaze on top.
Notes
If you don’t have a balsamic glaze, heat 2 cups of balsamic vinegar and 1/2 cup of brown sugar (or white sugar) over low/medium heat and let it reduce for about 10 minutes. Be careful because it can burn and turn sticky and unuseable very quickly!
