Pepperoni Siracha Pizza Recipe

Preheat the oven and prepare a baking surface: place a pizza stone or inverted baking sheet on the middle rack and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel or stone, allow full heat-up time for best crust.

Shape the dough: on a lightly floured work surface, stretch or roll the pizza dough into a 12-inch round. Dust with the 2 tbs flour to prevent sticking and transfer the shaped dough to a pizza peel or parchment-lined baking sheet if you won't slide directly onto a stone.

Brush the outer 1/2-inch of the crust with 1 tbs olive oil to promote browning and flavor.

Prepare ricotta spread

In a small bowl, combine 1 cup ricotta, 1 minced garlic clove, 1/2 tsp lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until smooth. Taste and adjust salt or lemon as desired. This will be the white base; it keeps the pie creamy and balances heat.

Optional tomato base

If you prefer a hybrid base, spread 1/2 cup tomato pizza sauce in a thin layer over the dough first, leaving the outer 1/2-inch uncoated. Then dot the ricotta mixture with spoonfuls over the tomato sauce and gently spread to create an even but slightly patchy white layer. If you want a purely white pizza, skip the tomato sauce and spread ricotta directly on the dough, leaving the edge clear.

Add shredded mozzarella: evenly sprinkle 1.5 cups shredded mozzarella over the ricotta (or sauce+ricotta) layer, leaving the outer rim bare for a crisp crust.

Arrange pepperoni: top the cheese with about 30 pepperoni slices, overlapping slightly if desired. For extra crisp edges, tuck a few slices toward the outer edge so they cup and crisp.

Optional spice: lightly sprinkle 1/4 tsp red pepper flakes over the pizza if you want additional heat.

Make the hot honey-sriracha

In a small saucepan, combine 1/4 cup honey, 2 tbs Sriracha, 1 tsp apple cider vinegar, and 1 tsp water. Warm over low heat, stirring until combined and slightly thinned, about 2–3 minutes. Do not boil. Taste and add up to 1/2 tsp more vinegar for brightness or a pinch of smoked paprika for depth. Keep warm off heat until ready to use.

Bake the pizza: slide the pizza onto the preheated stone or inverted sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and slightly blistered. Baking time will vary with oven and stone temperature.

Finish and drizzle: remove pizza from oven and immediately brush the crust edge with the remaining 1/2 tbs olive oil if desired. Let the pizza rest 1–2 minutes, then drizzle the hot honey-Sriracha over the pizza in a thin, even stream to taste (start with 1–2 tbs and add more if you like it spicy-sweet).

Garnish and serve: scatter fresh basil leaves over the top if using. Slice into 8 slices and serve warm.