Hot Honey on Pizza: Cheese Pairings, Toppings and Four Recipes

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A little hot honey brings sweetness and heat to a slice of pizza. It can work with salty cured meat, mild mozzarella or a topping of peppery arugula. Start with a small drizzle after baking, then add more if you want it.

Here are cheeses and toppings to try, a short look at Mike’s Hot Honey’s pizza-shop beginnings, and four of Teddy’s pizza recipes. These recipes have not been independently kitchen-tested by Hot Honey Fever. The credited photographs are editorial illustrations and do not document these recipes or establish a hot honey ingredient.

How hot honey reached Paulie Gee’s

Mike’s Hot Honey’s own timeline dates Mike Kurtz’s inspiration to a Brazilian pizzeria in November 2003, where he saw honey with chilies offered for pizza. It records the honey’s introduction at Paulie Gee’s in Brooklyn in August 2010, followed by bottled sales there in November 2010. That is the brand’s account of its beginnings, rather than a claim that it invented every honey-and-chili pizza pairing.

Choosing the cheese

Your crust and sauce can follow your usual pizza recipe. Tomato sauce is an obvious starting point; a white sauce or pesto gives you another direction. The honey goes on at the end, so you can adjust the drizzle for each slice.

Cheese pairings are a matter of taste. Try a mild melting cheese for the base, then add a smaller amount of a cheese with a stronger flavor if you enjoy the contrast.

Melting cheeses to try

These four choices offer different starting points:

• Mozzarella: A mild base that leaves room for both the toppings and the honey.
• Fontina: A rich, melting cheese for a pizza with fruit, meat or vegetables.
• Gouda: Choose smoked Gouda if you want a smoky flavor, or use an unsmoked variety.
• Provolone: An option when you want a different flavor alongside or instead of mozzarella.

Accent cheeses to try

Add a smaller amount of a cheese with more tang, salt or richness if you enjoy the contrast.

• Gorgonzola: A strong blue-cheese option for people who enjoy that flavor.
• Brie: A soft, creamy choice to try with fruit.
• Ricotta: Dollops give a different texture from a layer of melting cheese.
• Feta: A crumbly, salty addition; a little can be enough.
• Parmesan: Grate a little over the pizza for a salty finish.

For more ideas, see Pairing Hot Honey with Cheese.

Seven topping ideas

Here are seven options to mix and match:

• Prosciutto: Salty, thin slices offer a contrast to the sweet drizzle. Use a product ready to eat and follow its storage instructions.
• Other cured meats: Coppa, salami and pepperoni give you more options. Check the label for whether the particular product needs cooking.
• Cooked onions: Their sweetness suits a savory pizza; use the texture and color your recipe calls for.
• Spicy peppers: Jalapeños or red-pepper flakes add more heat. Start lightly if the honey is already hot.
• Arugula: Add washed arugula after baking for a fresh, peppery finish.
• Fruit: Figs, pears and apples are possibilities. Thin slices help keep the topping from becoming bulky.
• Sausage: Cook the meat before topping the pizza. Use the proper internal temperature for the type of sausage.

Four hot-honey pizza recipes

The ingredient amounts below are Teddy’s original amounts. Use a complete dough recipe or package directions that suit the pan and oven. Dough thickness and the equipment affect the bake, so the listed 12–15 minutes is a guide. Cook the crust through; melted cheese and a browned rim alone do not establish that its center is done. FDA’s flour guidance explains why raw flour and dough should not be tasted.

Use cookware rated for the chosen heat. These recipes call for 475°F, which exceeds the ratings of many parchment papers: King Arthur’s half-sheet parchment is rated to 450°F. Use a suitable unlined pan, stone or steel and follow its loading and preheating instructions. If your dough or cookware requires a different temperature, follow a complete method suited to it rather than copying this bake time. Wax paper is not a substitute.

Choose soppressata, coppa and prosciutto labeled ready to eat; curing alone does not prove that a product is ready to eat. Use already-cooked bacon and fully cook sausage before topping. Keep utensils that handled raw sausage separate from cooked toppings.

Soppressata and Coppa Pizza

Soppressata and coppa give this pizza a salty, savory topping, finished with basil and hot honey.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 8 oz fresh mozzarella cheese, grated
• 1/4 cup freshly grated Parmesan cheese
• 1 cup marinara or pizza sauce (store-bought or homemade)
• 4 oz soppressata, thinly sliced
• 4 oz coppa, thinly sliced
• 1/4 cup fresh basil leaves (plus extra for garnish)
• 2-3 tbsp hot honey (adjust to taste)
• Extra virgin olive oil (for drizzling)
• Freshly cracked black pepper (to taste)

Instructions:

• Preheat the Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, complete its manufacturer’s specified preheat before loading the pizza.
• Prepare the Dough: On a floured surface, stretch or roll out the pizza dough to your desired thickness, forming a round shape. Set the dough on your suitable unlined pan, or use a prepared peel according to your stone or steel’s instructions. Do not add parchment unless its exact rating permits the chosen temperature.
• Assemble the Pizza: Drizzle a bit of olive oil over the stretched dough to add flavor. Spread an even layer of marinara sauce over the dough, leaving a small border for the crust. Sprinkle the grated mozzarella cheese evenly over the sauce. Layer the soppressata and coppa slices over the cheese, distributing them evenly. Finally, sprinkle the grated Parmesan cheese over the top.
• Bake the Pizza: Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet in the oven. Use 12–15 minutes as a guide, checking that the crust is fully cooked through and the cheese has melted. Follow the complete dough method and your equipment’s instructions; a browned rim alone is not a doneness check.
• Add Finishing Touches: Once out of the oven, drizzle hot honey over the pizza and scatter fresh basil leaves on top. Add freshly cracked black pepper to taste.

Pear, Brie and bacon pizza

Fontina and Brie form the base for pears, pecans and already-cooked bacon.

Ingredients:

• 1 pound pizza dough
• 8 oz fontina cheese, grated
• 8 oz brie cheese, thinly sliced
• 1-2 ripe pears, thinly sliced
• 1/2 cup chopped pecans
• 4-6 slices of cooked bacon, crumbled
• 2-3 tbsp hot honey (adjust to taste)
• Fresh arugula (for garnish)
• Extra virgin olive oil (for drizzling)

Instructions:

• Preheat the Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, complete its manufacturer’s specified preheat before loading the pizza.
• Prepare the Dough: On a floured surface, stretch or roll out the pizza dough to your desired thickness, forming a round shape. Set the dough on your suitable unlined pan, or use a prepared peel according to your stone or steel’s instructions. Do not add parchment unless its exact rating permits the chosen temperature.
• Assemble the Pizza: Drizzle a bit of olive oil over the stretched dough. Spread an even layer of grated fontina cheese over the dough. Arrange the pear slices and brie evenly on top, followed by chopped pecans and bacon.
• Bake the Pizza: Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet in the oven. Use 12–15 minutes as a guide, checking that the crust is fully cooked through and the cheese has melted. Follow the complete dough method and your equipment’s instructions; a browned rim alone is not a doneness check.
• Add Finishing Touches: Once out of the oven, drizzle hot honey over the pizza and garnish with fresh arugula.

Fig, Prosciutto, and Pistachio Pizza with Hot Honey

Figs and prosciutto are paired with goat cheese, mozzarella and pistachios.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 8 oz fresh mozzarella cheese, grated
• 4 oz goat cheese, crumbled
• 1 cup fresh figs, sliced
• 4 oz prosciutto, thinly sliced
• 1/4 cup chopped pistachios
• 1/2 cup microgreens (for garnish)
• 2-3 tbsp hot honey (adjust to taste)
• Extra virgin olive oil (for drizzling)
• Freshly cracked black pepper (to taste)

Instructions:

• Preheat the Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, complete its manufacturer’s specified preheat before loading the pizza.
• Prepare the Dough: On a floured surface, stretch or roll out the pizza dough to your desired thickness, forming a round shape. Set the dough on your suitable unlined pan, or use a prepared peel according to your stone or steel’s instructions. Do not add parchment unless its exact rating permits the chosen temperature.
• Assemble the Pizza: Drizzle a bit of olive oil over the stretched dough. Evenly distribute the mozzarella cheese over the base. Layer the sliced figs on top, followed by crumbled goat cheese. Add the prosciutto slices evenly across the pizza, and sprinkle the chopped pistachios for an added crunch.
• Bake the Pizza: Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet in the oven. Use 12–15 minutes as a guide, checking that the crust is fully cooked through and the cheese has melted. Follow the complete dough method and your equipment’s instructions; a browned rim alone is not a doneness check.
• Add Finishing Touches: Once out of the oven, drizzle hot honey over the pizza. Add fresh microgreens and a sprinkle of freshly cracked black pepper.

Savory Italian Sausage and Caramelized Onion Pizza with Hot Honey

Cook the sausage and onions first, then layer them with Gruyère and feta.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 teaspoon salt
• 8 oz Italian sausage, removed from casing
• 1-2 tsp fennel seeds
• 1 lb pizza dough
• 4 oz gruyere cheese, grated
• 4 oz feta cheese, crumbled
• 2-3 tbsp hot honey (adjust to taste)
• Extra virgin olive oil (for drizzling)
• Freshly cracked black pepper (to taste)

Instructions:

• Caramelize the Onions: In a skillet, heat the 2 tablespoons of olive oil over medium heat. Add the thinly sliced onion and sprinkle with salt. Cook, stirring occasionally, until the onions are softened and golden, using the original 15-20 minutes as an estimate; continue gently if needed. Remove the onions from the skillet and set aside.
• Cook the Sausage: In the same skillet, cook the sausage over medium-high heat, breaking it up as it cooks. Check the thickest portions with a food thermometer: pork or beef sausage needs 160°F (71°C); poultry sausage needs 165°F (74°C), following the federal minimum-temperature chart. Stir in the fennel seeds during the last minute, then take the skillet off the heat.
• Preheat the Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, complete its manufacturer’s specified preheat before loading the pizza.
• Prepare the Dough: On a floured surface, stretch or roll out the pizza dough to your desired thickness, forming a round shape. Set the dough on your suitable unlined pan, or use a prepared peel according to your stone or steel’s instructions. Do not add parchment unless its exact rating permits the chosen temperature.
• Assemble the Pizza: Drizzle a little extra virgin olive oil over the stretched dough. Spread the gruyere evenly over the dough, followed by the caramelized onions and sausage. Sprinkle the crumbled feta cheese over the sausage.
• Bake the Pizza: Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet in the oven. Use 12–15 minutes as a guide, checking that the crust is fully cooked through and the cheeses have melted. Follow the complete dough method and your equipment’s instructions; a browned rim alone is not a doneness check.
• Add Finishing Touches: Once out of the oven, drizzle hot honey over the pizza and add freshly cracked black pepper if desired.

Choosing the honey

Use a bottle you already have, or consider Mike’s Hot Honey Original. The Amazon link selects one 12-ounce squeeze bottle; the maker’s store may offer a different pack count. Check its current ingredients, size, pack count, seller, price and availability before ordering.

Check Mike's Hot Honey Original, one 12-ounce bottle, on Amazon (paid link)

Try a small drizzle first

The cheese, toppings and honey can all bring strong flavors, so give yourself room to adjust. Start with the combination that sounds good to you rather than trying to put every idea on one pizza.

Serve the pizza while it is warm and offer extra honey at the table. For another night, swap one topping or try a different cheese. You may find a favorite without needing a pizza loaded with everything.

Refrigerate perishable leftover pizza within two hours, or within one hour above 90°F. Reheat leftovers to 165°F. See FoodSafety.gov’s handling guidance.