Whipped Ricotta Honey Recipe

Prepare oven or grill

Preheat oven to 450°F (230°C) with a baking stone or sheet inside, or preheat a grill to medium-high. High, consistent heat gives the pinsa a crisp exterior and tender interior.

Brush each pinsa lightly on both sides with extra-virgin olive oil (about ½ tbs per piece). Season the top side with a light sprinkle of sea salt and freshly ground black pepper.

Place pinsa directly on the preheated baking stone/sheet or on the grill grate. Toast for 5–7 minutes in the oven or 2–4 minutes per side on the grill, until golden brown spots appear and edges are crisp. Remove and let cool slightly on a rack while you make the whipped ricotta.

If ricotta is watery, drain it in a fine-mesh sieve or cheesecloth for 15–30 minutes to remove excess liquid. This keeps the whipped ricotta fluffy and not runny.

Combine the drained ricotta (1.5 cups), mascarpone (2 tbs), heavy cream (2 tbs), lemon zest (1 tsp), lemon juice (1 tsp), ½ tsp fine sea salt and ¼ tsp freshly ground black pepper in the bowl of a stand mixer fitted with the whisk attachment or in a mixing bowl if using an immersion blender.

Whip on medium-high speed for 1–2 minutes, scraping down the bowl once, until the mixture is smooth, airy and spreadable. Alternatively, pulse with an immersion blender until light and creamy. Taste and adjust seasoning, adding a pinch more salt or a few drops of lemon juice if needed.

Transfer whipped ricotta to a bowl and keep at room temperature for immediate assembly (or refrigerate up to 2 hours and bring back to room temperature before serving).

Roughly chop the toasted pistachios if whole; set aside a small handful for a final scatter. If they are not toasted yet, toast them in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant and slightly darker — let cool.

Spread about 3–4 tablespoons of whipped ricotta evenly over each warm pinsa, leaving a small border. Use the back of a spoon to create soft peaks for texture.

Drizzle approximately 1 tablespoon of truffle honey over each ricotta-topped pinsa. Adjust to taste; truffle honey is potent so start with less and add more if desired.

Scatter chopped toasted pistachios (about 2 tablespoons per pinsa) across the ricotta and drizzle. Sprinkle fresh thyme leaves or microgreens over each piece.

Finish with a small pinch of flaky sea salt, a light grind of black pepper and a very light dusting of lemon zest if using. This brightens the flavors and balances the honey's sweetness.

Serve immediately while pinsa is still slightly warm so the ricotta is creamy and the honey loosens. Cut into halves or serve whole as small plates.