Ingredients:

  • 1 pound (450g) pizza dough, store-bought or homemade
  • ¾ cup (180ml) marinara sauce, good quality
  • 2 cups (225g) shredded mozzarella cheese, low-moisture, part-skim
  • ½ cup (50g) shredded provolone cheese, for a richer flavor (optional)
  • 15-20 slices pepperoni, thinly sliced
  • ⅓ cup (80g) ricotta cheese, whole milk
  • 1 tablespoon (5g) fresh basil, finely chopped, plus more for garnish
  • 2 tablespoons (30ml) hot honey, store-bought or homemade

Instructions:

  1. Preheat oven to 550°F (290°C) or the highest setting. Place pizza stone or steel in the oven during preheating. If not using a stone, position a baking sheet in the middle rack.
  2. Lightly flour a clean surface. Gently stretch the pizza dough into a 14-inch circle, leaving a slightly thicker edge for the crust. If using parchment paper, place stretched dough on it.
  3. Spread marinara sauce evenly over the dough, leaving a 1-inch border for the crust. Sprinkle with mozzarella cheese, and then add the provolone (if using).
  4. Arrange pepperoni slices evenly over the cheese.
  5. In a small bowl, combine ricotta cheese and chopped basil. Mix until well combined.
  6. Drop spoonfuls of the ricotta mixture randomly across the pizza.
  7. Carefully transfer the pizza (on parchment, if using) to the preheated pizza stone or baking sheet. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. If using parchment paper and a stone, after 2-3 minutes of baking carefully slide the parchment from under the pizza, leaving it to bake directly on the hot stone.
  8. Remove pizza from the oven. Garnish with fresh basil leaves and drizzle generously with hot honey. Slice and serve immediately.