This Hot Honey & Feta Pizza became an instant favorite the first time I tried the sweet-and-spicy drizzle over salty cheese. I remember pulling it from a hot oven on a weeknight when friends dropped by unexpectedly; within minutes the kitchen filled with a fragrant mix of honeyed heat and warm dairy that had everyone leaning in for a taste. It’s the kind of dish that feels indulgent yet unfussy — quick to assemble, impressive to serve, and completely satisfying in its contrast of textures and flavors.

I discovered this combination while experimenting with pantry staples and a jar of chili-infused honey I’d picked up at a local market. The interplay between the creamy mozzarella, briny feta, and that glistening ribbon of hot honey is what makes this stand out: a crunchy golden crust, molten cheese pockets, bright basil, and a finishing sweetness that lingers on the palate. It’s perfect for casual dinners, sharing with friends, or slicing into wedges for a game night — and it’s forgiving enough for cooks of any level.

Ingredients

• Pre-made pizza dough: One ball of store-bought dough (about 12 inches when rolled). Look for refrigerated dough in the bakery section or par-baked crusts for speed; if buying frozen, thaw overnight in the fridge.
• Shredded mozzarella: 1 cup shredded whole-milk mozzarella for the best melt and stretch. Avoid low-moisture block shredded blends that dry out — brands like Galbani or Sargento melt reliably.
• Crumbled feta: 1/2 cup crumbled feta (preferably a block-style feta you crumble yourself for texture). Choose a tangy, brined variety — Greek PDO if available — for the right salty contrast.
• Hot honey: 1/4 cup chili-infused honey or a jarred hot honey (Mike’s Hot Honey is a good example). Use more or less to taste; you want a visible drizzle but not a soupy top.
• Fresh basil: A handful of leaves for garnish, added after baking to keep the aroma bright. Optional: a pinch of flaky sea salt if you like a finishing crunch.
• Olive oil and flour: A tablespoon of olive oil and a dusting of all-purpose flour for rolling to prevent sticking and encourage a golden crust.

Instructions

Preheat the oven: Set the oven to 475°F (245°C) at least 20 minutes before baking so the oven and pizza stone or sheet are thoroughly heated. A very hot surface gives you the best oven-spring and a crisp, golden bottom. If using a pizza stone, place it on the middle rack while the oven heats. Prepare the dough: Lightly flour a clean surface and roll the pre-made dough into a roughly 12-inch circle, working from the center outward. Aim for an even thickness — about 1/4 to 1/2 inch depending on whether you prefer a thin or slightly thicker crust. If the dough resists, let it rest for 5 minutes to relax the gluten and try again. Transfer to baking surface: Gently transfer the rolled dough to a pizza stone or a baking sheet lined with parchment. Brush the edges with a little olive oil for extra browning. If you have a pizza peel, use it; otherwise fold the dough slightly and lift onto the prepared surface to avoid stretching. Add mozzarella: Evenly sprinkle 1 cup of shredded mozzarella over the dough, leaving a 1/2-inch rim around the edge. Spread the cheese in thin layers to melt consistently and avoid large unmelted clumps. Add feta: Crumble 1/2 cup of feta over the mozzarella. Scatter it so every slice gets a bit of tang — the smaller crumbles will warm and soften without fully melting, creating pleasant pockets of flavor. Drizzle hot honey: Generously drizzle about 1/4 cup hot honey over the cheeses. Aim for an even lattice rather than a single puddle; the honey will caramelize slightly in the oven and build a glaze on the cheese. Bake: Place the pizza in the preheated oven and bake for 15–20 minutes. Look for a golden-brown crust, bubbling cheese, and small brown spots on the feta. If the crust browns too quickly, lower the rack one position or reduce temperature by 25°F and bake a few minutes longer. Garnish and rest: Remove from the oven and let rest for 3–5 minutes to set the cheeses. Add fresh basil leaves and, if desired, another light drizzle of hot honey to taste. Use a sharp pizza cutter to slice and serve immediately.

Storage Tips

Keep cooled leftovers in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. For best texture when reheating, use a 375°F oven and place slices on a sheet pan for 8–10 minutes, or use a toaster oven — avoid microwaving, which will make the crust limp. If you want to freeze, flash-freeze individual slices on a tray until firm, then transfer to a freezer bag for up to 1 month; reheat from frozen at 375°F for 12–15 minutes.

Ingredient Substitutions

If you don’t have hot honey, combine 1/4 cup honey with a pinch of red pepper flakes or a teaspoon of chili oil to taste. Swap feta for goat cheese for a creamier tang, or use buffalo mozzarella for a milder, silkier melt. For a gluten-free option, use a store-bought gluten-free crust — note that baking times may vary and the texture will be slightly different. To reduce sweetness, halve the honey and finish with a few drops after baking.

Serving Suggestions

Serve with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. For a heartier meal, pair with roasted seasonal vegetables or a light tomato soup. Garnish with additional basil or a sprinkle of flaky sea salt for texture. Cut into small wedges for parties and arrange on a wooden board with dipping bowls of extra hot honey for guests to customize each slice.

Cultural Background

The idea of combining honey with cheese draws from multiple culinary traditions where sweet honey balances salty, tangy dairy — from Mediterranean mezze to American barbecue innovations. Hot honey as a commercial product gained popularity in recent years, but the pairing of honey with feta or ricotta has long roots in regional cuisines where sweet syrups and brined cheeses coexist. This preparation modernizes those contrasts on a pizza platform that blends Italian technique with global flavor influences.

Seasonal Adaptations

In summer, top with thinly sliced peaches or roasted cherries before the honey drizzle for a fruity accent. In autumn, add roasted butternut squash and a pinch of smoked paprika for warmth. During winter holidays, incorporate caramelized onions and a few toasted pine nuts for texture. Small adjustments to herbs — switching basil for thyme or rosemary — will shift the profile to suit the season.

Meal Prep Tips

For efficient prepping, roll out the dough and store it on a parchment-lined tray in the fridge for up to 24 hours. Pre-measure cheeses into labeled containers and keep the honey at room temperature for easy drizzling. If making several pizzas, assemble them on parchment and stack with parchment squares in between; bake one at a time on a preheated stone for best results. This method saves time and keeps your workflow smooth when feeding a crowd.

Everything about this combination leans toward convivial eating — easy to make, easy to share, and endlessly adaptable. I hope you enjoy making it as much as I do; try different honeys to discover your favorite balance of heat and sweetness and make it your own.