Save The first time I made this pizza was on a rainy Friday when my husband suggested we skip takeout and make something spicy. I was skeptical about the honey and sausage combination, but the way the sweet heat hit the back of my throat changed my entire perspective on what pizza could be.
Last summer, I made these for our 4th of July party and watched them disappear before any other food touched the table. My friend who swears she hates feta went back for seconds and asked me to text her the recipe before she even left the driveway.
Ingredients
- Pizza dough: I have learned that letting store bought dough sit at room temperature for 30 minutes makes it infinitely easier to stretch
- Hot Italian sausage: Removing the casings and cooking it ahead of time lets you control the crumble size and drain off excess grease
- Shredded mozzarella: This creates that classic cheese pull we all look for in a good slice
- Crumbled feta: The tangy creaminess cuts through the heat and adds texture that makes every bite interesting
- Hot honey: If you cannot find it, regular honey with a pinch of red pepper flakes works beautifully
- Red pepper flakes: Even if you are using hot honey, these little flakes add pops of concentrated heat throughout
- Fresh herbs: A handful of chopped parsley or basil right before serving brightens the whole dish
Instructions
- Get your oven ready:
- Preheat to 475 degrees Fahrenheit and if you have a pizza stone, let it heat up in there so the crust gets that restaurant style crunch
- Prepare the sausage:
- Cook the sausage in a skillet over medium heat until it is browned and completely cooked through, breaking it up as it cooks
- Shape your pizzas:
- On a floured surface, stretch and roll the dough into two medium circles, then brush lightly with olive oil
- Build your masterpiece:
- Layer the mozzarella first, then scatter the cooked sausage and crumbled feta across both pizzas
- Bake to golden perfection:
- Slide the pizzas onto your hot stone or baking sheet and bake for 12 to 15 minutes until the crust is golden brown and the cheese is bubbling
- The magic moment:
- Remove the pizzas and immediately drizzle with hot honey while it is still hot enough to make the honey slightly runny
- Finish and serve:
- Sprinkle with red pepper flakes and fresh herbs, then let the pizzas rest for 5 minutes before slicing
Save This pizza has become my go to for new neighbors and nervous first dates because it is impressive yet approachable. There is something about watching someone take that first bite, eyes widening at the unexpected combination, that never gets old.
Making It Your Own
I have discovered that caramelized onions add a sweetness that plays beautifully with the hot honey, though they do add an extra step to the process.
Serving Suggestions
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. I also love serving this alongside cold beer or a crisp white wine.
Leftover Love
These reheat surprisingly well in the oven at 350 degrees for about 10 minutes, though the crust will be slightly softer than fresh.
- Store leftovers in an airtight container for up to 3 days
- Avoid the microwave, which makes the crust tough
- The flavors actually meld and become even better overnight
Save Every time I pull these bubbling pizzas from the oven, I am reminded that the best recipes often come from throwing conventional wisdom out the window and trusting your instincts.
Recipe FAQ
- → Why add honey after baking?
Drizzling honey post-baking prevents the sugars from burning in high heat while ensuring maximum flavor impact on the finished slice.
- → Can I use regular honey instead of hot honey?
Absolutely—regular honey works beautifully. Add a pinch of red pepper flakes to maintain that signature sweet-heat kick.
- → What's the best way to reheat leftovers?
Reheat in a 350°F oven for 5-8 minutes. This restores crispness to the crust while keeping toppings perfectly melty.
- → Can I make this vegetarian?
Swap the pork sausage for plant-based crumbles or skip meat entirely. The feta and honey combo delivers plenty of flavor on its own.
- → Do I need a pizza stone?
A stone yields the crispiest bottom, but a baking sheet works fine. Preheat either option for restaurant-style results.
- → How spicy is this dish?
Hot Italian sausage brings moderate heat. Adjust spice levels by choosing mild sausage or reducing red pepper flakes to taste.