White Pizza With Whipped Ricotta and Hot Honey

Name: White Pizza With Whipped Ricotta and Hot Honey
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 x 250g pizza dough balls (cold fermented for 48 to 72 hours); See The 72-Hour Pizza Dough Guide for the full method; 250g whole milk ricotta; 1 tablespoon extra virgin olive oil; Juice of half a lemon; 1 small clove garlic, finely grated; Pinch of fine salt; Pinch of white pepper; 80g low-moisture mozzarella, torn by hand; 60g pepperoni, sliced; 2 tablespoons hot honey; Large handful fresh rocket; Pinch of chili flakes (optional); Flaky sea salt; Extra virgin olive oil for finishing

June 1, 2026|HALO

Here's the white pizza recipe that will have people asking what's on it before they've finished their first bite. Whipped ricotta, cupped pepperoni, hot honey, and a perfectly blistered crust with zero tomato sauce in sight.

White Pizza With Whipped Ricotta and Hot Honey

Rated 5.0 stars by 1 users

Cuisine

Italian

Author:

HALO

Servings

2 pizzas

Prep Time

15 minutes

Cook Time

5 minutes

Calories

1344

Make the whipped ricotta first and let it sit for a few minutes before use. Add the ricotta, olive oil, lemon juice, grated garlic, salt, and white pepper to a bowl. Whisk vigorously until smooth, light, and spreadable. Taste and adjust salt and l...

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White Pizza With Whipped Ricotta and Hot Honey

Ingredients

The Dough

2 x 250g pizza dough balls (cold fermented for 48 to 72 hours)
See The 72-Hour Pizza Dough Guide for the full method

Whipped Ricotta Base

250g whole milk ricotta
1 tablespoon extra virgin olive oil
Juice of half a lemon
1 small clove garlic, finely grated
Pinch of fine salt
Pinch of white pepper

Toppings (Per Pizza)

80g low-moisture mozzarella, torn by hand
60g pepperoni, sliced
2 tablespoons hot honey
Large handful fresh rocket
Pinch of chili flakes (optional)
Flaky sea salt
Extra virgin olive oil for finishing

Directions

Make the whipped ricotta first. Let it sit for a few minutes before use. Add the ricotta, olive oil, lemon juice, grated garlic, salt, and white pepper to a bowl. Whisk vigorously until smooth, light, and spreadable. This takes about 60 seconds by hand. Taste and adjust salt and lemon. It should be bright, slightly tangy, and rich without being heavy. Set aside at room temperature.
Fire up the Versa 16 Pizza Oven and bring the stone up to 750°F. Allow at least 15 to 20 minutes for the stone to reach full temperature. Pull your dough balls from the refrigerator at least 2 hours before baking if you haven't already. Try not to skip this step because cold dough on a hot stone seizes rather than springs.
Flour your work surface generously. Press the dough ball outward from the center with your fingertips, leaving a 1-inch border for the cornicione. Pick up and let gravity stretch it gently, rotating as you go, to approximately 10–12 inches. Lay onto a lightly floured peel.
Spread a generous layer of whipped ricotta across the surface of the dough. Go closer to the edge than you would with tomato sauce, leaving just a half-inch border. The ricotta is the base, the flavor, and the sauce all in one. Don't be shy with it.
Scatter torn mozzarella across the ricotta. Lay the pepperoni evenly across the top. The pieces will cup and crisp in the oven, forming small pools of rendered fat. This is exactly what you want.
Slide the pizza onto the rotating stone. Close the door. Bake for 75-90 seconds at up to 750°F. Watch for the crust to blister and spot at the edges and the pepperoni to cup and darken at the rims. The motorized rotating stone ensures even exposure, you don't need to touch anything.
Remove with the peel. Immediately drizzle hot honey generously across the entire surface. you can be generous with it, the sweetness and heat are the whole point against the richness of the ricotta. Add a handful of fresh rocket directly on top. The heat of the just-baked pizza wilts the rocket slightly, just enough.
Finish with a pinch of chili flakes if you want more heat, a few flakes of sea salt, and a final drizzle of extra virgin olive oil. Cut and serve immediately.

Recipe Note

The whipped ricotta can be made up to 24 hours ahead and refrigerated. Bring it back to room temperature before spreading, cold ricotta is stiffer and harder to spread evenly on the dough without tearing it.
Whole milk ricotta produces the richest, creamiest base. Part-skim works but the flavor ceiling is lower.
The pepperoni cups because the edges curl away from the heat source and the center pools with rendered fat. This only happens properly at high temperature. 750°F in the Versa 16 produces the effect in seconds. At home oven temperatures it takes much longer and the crust over-bakes before the pepperoni crisps properly.
Hot honey is the ingredient that makes this pizza what it is.
The rocket goes on after the bake, wresh rocket on a 750°F pizza disintegrates. Post-bake, it wilts just enough to soften without losing its peppery bite.
Don't forget to make two! One is never enough.