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Spicy Honey White Pizza, easy to make and so, so delicious! Think chewy-crisp crust topped with garlicky herb oil, fig jam, creamy ricotta, fresh basil, a melty blend of Italian cheeses, and salty prosciutto. The key is baking it hot and fast on a sheet pan so the edges get lightly crisp while the cheese turns bubbly and golden. Then, the moment it comes out of the oven, drizzle with honey, sprinkle on chili flakes, and finish with a handful of peppery arugula.
Monday pizza! Normally I’d think, save pizza for Friday… but both my cousins, Maggie and Abby (who I often turn to for help with silly decisions like “what should I share?”), agreed: pizza. And honestly, I couldn’t argue with that.
Now that I’m finally moved into the studio and back to baking pizzas in the pizza oven, I can’t stop. I’ve made so many pizzas over the past month, and it’s been such a fun creative reset. This one is a recent favorite. It’s simple, cozy, and reminds me a little of the white pizza my dad used to make when we were growing up.
He’d use those pre-baked pizza crusts (not to be harsh, but looking back… they kind of tasted like cardboard), then brush them with oil, add tons of chopped garlic, dried oregano, and more chili flakes than my mom and I could handle. He’d pile on the cheese, then finish with spinach and basil—or sometimes bell peppers instead. We always loved a good white pizza night.
This version is similar, just a little more elevated. I use my homemade dough, make a chili garlic oil, then dollop the dough with fig jam, creamy ricotta, and a mix of provolone and mozzarella. I add the prosciutto before baking, then bake until the crust is crisp and the cheese is melty and bubbly.
It’s quick to throw together, full of flavor, and honestly just one of those pizzas you’ll want to make again and again.
These are the details
Ingredients
-
pizza dough
-
olive oil
-
garlic
-
dried oregano
-
fennel seeds
-
chili flakes (plus more for topping)
-
salt
-
fig jam
-
ricotta cheese
-
fresh basil
-
shredded Italian cheese blend (I use provolone)
-
prosciutto
-
honey
-
arugula
- balsamic
- parmesan
The Tools
You’ll need an oven, of course! Then just a mixing bowl and a spoon or spatula, plus a sheet pan for baking.
And if you have a pizza stone, that’s optional, but it’s nice to have if you want an extra-thin crust or even crispier edges.
The Steps
Step 1: The Pizza Dough
I make my own dough, but feel free to use your favorite store-bought option. I love the dough from Trader Joe’s or Whole Foods — both work really well here.
If you’re going the homemade route, I highly recommend making the dough one to two days ahead. I’ve been doing this lately, and it bakes up like real-deal pizza shop dough every time. The extra rest adds flavor and gives the crust that perfect chewy texture.
Step 2: Prep the Dough
Roll the dough out on a lightly floured surface, then transfer it to a baking sheet. You can also use a pizza stone if you prefer — just be sure to preheat it well to help create a crispier crust.
Step 3: Add the Toppings
Start by making a quick garlic oil with olive oil, garlic, dried oregano, fennel, chili flakes, and a pinch of sea salt. Brush the oil evenly over the dough.
Next, dollop on the fig jam and ricotta, then sprinkle with the Italian cheese blend. Finish with fresh basil and prosciutto. The prosciutto gets lightly crispy in the oven and is so good.
Step 4: Bake
Bake until the crust is golden and the cheese is melted, bubbly, and just starting to brown.
Finish It
As soon as the pizza comes out of the oven, drizzle generously with honey and sprinkle with extra chili flakes. Top with arugula and finish with freshly grated parmesan.
So good!
That combination of garlicky oil, creamy ricotta, fig jam, and honey, plus a little heat from the chili flakes, is perfectly sweet, salty, and spicy — everything I want in a white pizza!
Looking for other pizza recipes? Here are some favorites.
Pull Apart Roasted Garlic Pizza Dip Sliders
Pesto Pizza with Feta Stuffed Crust
Sheet Pan Buffalo Chicken Pizza
Calabrian Chili Roasted Red Pepper Pizza
Lastly, if you make this Spicy Honey White Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Honey White Pizza
Servings: 4
Calories Per Serving: 612 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/3 cup olive oil
- 1 tablespoon chopped fresh garlic
- 1 teaspoon dried oregano
- 1 teaspoon crushed fennel
- sea salt and chili flakes
- 3/4 pound pizza dough, at room temp
- 1-2 tablespoons fig preserves
- 1/3 cup whole milk ricotta cheese
- 1/2 cup shredded provolone cheese
- 1/3 cup fresh basil leaves
- 1/2 cup shredded mozzarella cheese
- 3 ounces prosciutto
- honey for drizzling
- 2 cups baby arugula
- 2 tablespoons balsamic vinegar
- 1/4 cup grated parmesan
Instructions
- 1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500°F for at least 30 minutes (ideally 1–2 hours). If using a pizza stone, preheat it too.2. In a bowl, stir together the oil, garlic, oregano, dried fennel, and season with chili flakes and sea salt.3. On a floured surface, stretch/roll the dough into a thin 12–14 inch round. Transfer to a lightly oiled sheet pan. Spread with the garlic oil and fig jam. Add dollops of ricotta, then sprinkle on the shredded cheese and basil. Top with the prosciutto.4. Bake 8-10 minutes, rotate, then bake 2 more minutes, or until the crust is golden.5. Drizzle with honey, add extra chili flakes, and top with arugula, balsamic and parmesan. Enjoy!
This post was originally published on January 19, 2026
This was sooooo good. I’ve been wanting to make it since you posted it, and I’m so glad I did! It reminded me of a pizza me and my mom love from one of our favorite restaurants. The ricotta was great on it, and I thought the flavors all paired together very well!
The method worked great, too! I let my oven preheat for about 90 minutes, and it turned out perfect. I didn’t realize I could make such great pizza at home!
Hey Valerienne,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
I made this with dough from the grocery store and it was amazing, but I think it deserves home made dough! So good!
Hey Cris,
Fantastic! Love to hear this recipe was a hit, thanks a bunch for making it!
Have a great weekend!
Did not care for this one!
Sorry to hear this, Kari! Thanks for trying the pizza. Have a great weekend!
I rated it a 5 star because it sounds amazing, and haven’t made it yet…but I wondered if you can share your pizza dough recipe? thank you!
Thanks so much, Linda!
Here is my recipe for pizza dough:
https://fett-weg.today/essentials/#dough%3C/a%3E%3C/p%3E
I hope you love this pizza!
This is one of the best recipes!!! I always make my own pizza dough so in the dough I added garlic olive oil & oregano in my bread maker.
I followed your recipe almost but because my pizza pan was large, I used more fig preserves & ricotta. This is a keeper! Definitely will be making this again.
One other note, since it was on the sweet side with the fig & honey I drizzled Dark Chocolate balsamic vinegar on top. Perfect!
Hey Kathy,
Happy Friday! I’m so glad to hear you enjoyed this recipe, thanks a lot for making it!
This was so complicated for pizza – so many ingredients & the taste was mediocre at best.
Hi Penny,
Thanks for trying this pizza and your comment, sorry to hear it was not enjoyed!
Going to give this a try tomorrow, it sounds so good! The only change is that I need to make it on my griddler which has worked great for pizza since both plates have a sear option. I should have enough to even make two.
I also could only find fig ‘spread’ but I don’t think that will be a big deal?
Hey Heather,
I think the fig spread is perfectly okay to use! I hope you love this pizza, let me know how it turns out for you!
I was going to go that route because my sheet pan bit the dust recently, but I decided to get the pan I had my eye on. It won’t be here until Monday though, so just a few more days. Can’t wait!
Great idea! I used quince paste instead of the fig because it was all we had. Also, no ricotta so I made a white sauce with basil and Parmesan in it. Then I cooked the arugula on it! YUMMY!😋
Hey Gretchen,
Fantastic! Thanks a bunch for making this recipe, love to hear it was a winner! Have a great Wednesday!
This was an odd combination of ingredients, but I was willing to try it. Unfortunately, I should’ve listened to my gut. I did not care for this recipe or the flavors at all. And it definitely felt like a sweeter style pizza with the fig and honey.
Hi Katie,
Thanks for trying this pizza and sharing your feedback, sorry to hear it was not enjoyed!
This sounds good, but 17 ingredients for a pizza? It would be cheaper to order Pizza or go out! I will probably try a version of this with paired down ingredients.
Thanks for your feedback, Lucy! I hope you love the pizza!
I was thinking of making this for this evening and clicked on the link for the pizza dough in your ingredients list to find that the link takes me to Pillsbury dough pizza dough?? Should it not link to your own pizza dough recipe?!
Hi Candy,
You can use this recipe:
https://fett-weg.today/essentials/#dough%3C/a%3E%3C/p%3E
I hope you love this recipe, please let me know if you have any other questions!
I didn’t really care for the ricotta with the other ingredients…didn’t seem to go well together. Also, my prosciutto got so dried out & that stuff isn’t cheap 🙁
Hi Rachel,
Thanks for trying this pizza and sharing your feedback, sorry to hear you didn’t enjoy it!
I liked the sound of this one but unfortunately it was a bust. The flavor profiles tasted a bit odd together, not quite savory enough for me either. The prosciutto was really dry and leathery also.
Thanks for your feedback, Sara. Sorry to hear it was not enjoyed!
This is truly next level. I’ve made many HBH pizza recipes before, including one last night… but when I saw this recipe drop this morning, I knew we’d have to do back to back pizza nights. Incredible. My new favorite pizza!
I didn’t have ricotta, so I opted for more shredded mozzarella. I also added a little bit of Maldon salt after topping. Sooooooo tasty!
Hey Abby,
Thanks so much! Love to hear you enjoyed this recipe, I appreciate you making it! Have a great day!
The prosciutto looks really dried out above and the basil quite blackened, am I able to omit and just put it on after cooking the pizza?
Hi Amelia,
Sure, if that is your preference that is perfectly okay:) I hope you love this pizza! Let me know if you give it a try!