Honey Balsamic Ricotta Pizza

Our Honey Balsamic Ricotta Pizza is a flavour-packed twist on a classic, combining creamy, tangy, sweet, and spicy all in one irresistible bite. A rich layer of seasoned ricotta sets the base, topped with salty prosciutto and a handful of fresh greens for balance. The real star is the homemade honey balsamic drizzle—made with BeeMaid Honey, balsamic vinegar, and a hint of chili pepper—that adds a bold, sweet heat and glossy finish. Perfect for sharing, entertaining, or upgrading your pizza night, this recipe is equal parts elegant and comforting.

Ingredients

Honey Balsamic Drizzle

1/2 Cup

BeeMaid Honey

1/2 Cup

Balsamic Vinegar

Small Chili Peppers (seeded and minced)

Pizza

16oz

Refrigerated Pizza Dough

3 Tbsp

Olive Oil

1/2 Cup

Fontina Cheese

1 Tsp

Salt and Pepper

1/2 Cup

Ricotta Cheese

1 Tbsp

BeeMaid Honey

1/2 Tsp

Nutmeg

2 Tsp

Tarragon (chopped)

4 oz

Prosciutto (cut into pieces)

2 Cups

Arugula

1/2 Cup

Fresh Parmesean

Directions

Preheat oven to 425°F. Combine the balsamic vinegar, honey and chili peppers in a small saucepan and simmer for approx. 15 minutes until the mixture is reduced by about 1/4; set aside to cool.

Roll out the pizza dough onto a sheet pan into a circle, roll the edges a bit. Brush the dough with 1 T of the olive oil, add the Fontina cheese and sprinkle with the salt and pepper. Bake for 10-12 minutes. Remove from the oven.

While the pizza is cooking, mix together the ricotta cheese with the honey, nutmeg and tarragon. Dollop the ricotta cheese evenly onto the pizza, add the prosciutto and drizzle with the rest of the olive oil, bake for another 6-8 minutes. Top the pizza with the arugula and parmesan and drizzle with the Hot Balsamic Honey. Enjoy!

TIP #1 You can use pre-cooked pizza crusts or flatbreads for a time saver, just be sure to reduce the cook time.

TIP #2 If you prefer homemade pizza crust, try our Honey Breakfast Pizza dough.