Hot Honey Pizza Recipe

Hot honey pizza on parchment paper topped with arugula and bacon pieces.

5 from 1 vote

This Hot Honey Pizza Recipe is amazing! Start with a no-knead dough you can make in the morning or the night before. Load it up with crispy bacon and gooey mozzarella. Bake until the crust is golden and the cheese is melty then pile on fresh arugula. The game-changer? A drizzle of spicy honey that takes it to the next level.

Prep Time20

Cook Time20

Rising Time10

Total Time10 40

Course: Dinner

Cuisine: American

Servings: slices

Calories: 240kcal

Author: Danielle

Equipment

Ingredients

Pizza Dough Ingredients

10 m oz bread flour see substitution notes
1 teaspoon kosher salt
scant ½ teaspoon instant yeast
1 cup cool water plus 1-2 tablespoons more, if needed
1 tablespoon olive oil

Hot Honey Pizza Toppings

½ cup pizza sauce
2 cups shredded part-skim mozzarella cheese
3-4 slices bacon cooked and diced, about ½ cup chopped
1 cup baby arugula
2 tablespoon hot honey homemade or store-bought
red pepper flakes optional

Instructions

Dough

Mix bread flour, yeast, and salt in a bowl. Add in water until you have a shaggy dough that is well hydrated but not wet. If the dough is looking to dry, add in a tablespoon at a time until it looks like the picture in the post. Cover and wait overnight or at least 8 hours.
10 m oz bread flour, 1 teaspoon kosher salt, scant ½ teaspoon instant yeast, 1 cup cool water
Prep the skillet by putting 1 tablespoon oil in the bottom of the skillet and spread around. Carefully dip clean hands into the oil and remove the dough from the bowl and place in the middle of the skillet. Gently press it out then gently flip it over and gently press out. It won't reach the edge of the skillet. Cover and let sit for 2 hours.
1 tablespoon olive oil

Top and Bake

About an hour before wanting to serve, then move rack to bottom of oven and preheat the oven to 550℉ for at least 20 minutes. Remove the cover from the skillet and gently press the dough out the the edge of the pan. Leaving a half inch border, spread the pizza sauce evenly. Sprinkle on the cheese and bacon.
½ cup pizza sauce, 2 cups shredded part-skim mozzarella cheese, 3-4 slices bacon
Bake for 12-20 minutes. When the top looks golden brown and bubbly, pull the skillet our of the oven and carefully check the bottom crust by lifting up with a spatula. If it isn't as brown as it should be, place it on a stovetop burner set to medium-high for 2-5 minutes. Once both the top and bottom are done, carefully remove the pan pizza to a cutting board using two spatulas to lift it out. Allow to cool for 5-10 minutes.
Once slightly cooled, top with baby arugula and drizzle with hot honey. Cut and serve with additional red pepper flakes as desired.
1 cup baby arugula, 2 tablespoon hot honey, red pepper flakes

Notes

Tips & Tricks

- When adding water to the dough, do so carefully. You want it to be moist but not too wet.

- Before moving the dough to the pan, put just a tiny bit of oil on your hands to ensure it doesn't stick.

- Preheat the oven for at least 20 minutes. A really hot oven is essential for creating the perfect crust.

- Allow the pizza to cool for 5-10 minutes before topping with the greens and hot honey.

Substitutions

- Bread flour: If you don't have bread flour on hand, adding in a little bit of vital wheat gluten to all-purpose flour is a fine substitute. To make your own bread flour: Add 10 ounces of all-purpose flour to a bowl. Remove 1 tablespoon flour add 1 tablespoon vital wheat gluten and stir. Proceed with the recipe as written.

- Bacon: Pepperoni, prosciutto, or sausage are all good choices. I like to bake my own bacon, but bacon bits are a nice shortcut.

- Cheese: Pre-shredded mozzarella will work, but it doesn't melt as well. Just keep that in mind.

- Baby Arugula: If all you can find is the regular size then chop it a bit before topping to the pizza. Smaller pieces are easier to eat.

How to cook multiple pizzas:

If cooking multiple pizzas as once, place one rack on the bottom and one in the middle of the oven. The one on the bottom rack will usually be finished first and the bottom will be crispier. If there are any on an upper shelf pull them out when the top looks bubbly and check the crust. Sometimes I switch them around halfway through.

Nutrition