Thin Crust Pizza with Ricotta, Pulled Chicken, and Hot Honey Drizzle
Thin Crust Pizza with Ricotta, Pulled Chicken, and Hot Honey Drizzle
Ingredients
For the Pizza Dough
- 1 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for bowl
For the Toppings
- 1 cup ricotta cheese
- 1 garlic, clove, minced
- 1/4 cup Parmesan cheese, grated
- 1 1/2 cups mozzarella cheese, shredded
- 1 1/2 cups cooked chicken, pulled or shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped, for garnish
For the Hot Honey Drizzle
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes, or more, to taste
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let stand for 5-10 minutes, or until foamy.
⏱️ 10 min
- 2
Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
⏱️ 10 min
- 3
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
While the dough is rising, prepare the hot honey drizzle. In a small saucepan, combine the honey and red pepper flakes. Heat over low heat for 5 minutes, stirring occasionally, until warmed through and infused. Remove from heat and set aside.
⏱️ 5 min
- 5
Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside, if using, for at least 30 minutes before baking. If not using a stone, preheat a baking sheet.
⏱️ 30 min•🌡️ 475
- 6
In a medium bowl, combine the ricotta cheese, minced garlic, and grated Parmesan cheese. Mix well and set aside.
⏱️ 5 min
- 7
Once the dough has risen, gently punch it down and divide it into two equal portions. On a lightly floured surface, roll out one portion of dough into a thin 10-12 inch circle.
⏱️ 5 min
- 8
Carefully transfer the rolled-out dough to a piece of parchment paper or a lightly floured pizza peel. Spread half of the ricotta mixture evenly over the dough, leaving a 1/2-inch border. Top with half of the shredded mozzarella, half of the pulled chicken, and half of the thinly sliced red onion.
⏱️ 5 min
- 9
Slide the pizza (with the parchment paper if using) onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 15 min•🌡️ 475
- 10
Remove the pizza from the oven and let it cool for a minute or two. Drizzle generously with the hot honey and sprinkle with fresh basil. Repeat with the remaining dough and toppings for the second pizza.
⏱️ 5 min
- 11
Slice and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Thin Crust Pizza with Ricotta, Pulled Chicken, and Hot Honey Drizzle
For the Pizza Dough
- 1 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for bowl
For the Toppings
- 1 cup ricotta cheese
- 1 garlic, clove, minced
- 1/4 cup Parmesan cheese, grated
- 1 1/2 cups mozzarella cheese, shredded
- 1 1/2 cups cooked chicken, pulled or shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped, for garnish
For the Hot Honey Drizzle
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes, or more, to taste
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let stand for 5-10 minutes, or until foamy.
⏱️ 10 min - 2
Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
⏱️ 10 min - 3
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
While the dough is rising, prepare the hot honey drizzle. In a small saucepan, combine the honey and red pepper flakes. Heat over low heat for 5 minutes, stirring occasionally, until warmed through and infused. Remove from heat and set aside.
⏱️ 5 min - 5
Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside, if using, for at least 30 minutes before baking. If not using a stone, preheat a baking sheet.
⏱️ 30 min•🌡️ 475 - 6
In a medium bowl, combine the ricotta cheese, minced garlic, and grated Parmesan cheese. Mix well and set aside.
⏱️ 5 min - 7
Once the dough has risen, gently punch it down and divide it into two equal portions. On a lightly floured surface, roll out one portion of dough into a thin 10-12 inch circle.
⏱️ 5 min - 8
Carefully transfer the rolled-out dough to a piece of parchment paper or a lightly floured pizza peel. Spread half of the ricotta mixture evenly over the dough, leaving a 1/2-inch border. Top with half of the shredded mozzarella, half of the pulled chicken, and half of the thinly sliced red onion.
⏱️ 5 min - 9
Slide the pizza (with the parchment paper if using) onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 15 min•🌡️ 475 - 10
Remove the pizza from the oven and let it cool for a minute or two. Drizzle generously with the hot honey and sprinkle with fresh basil. Repeat with the remaining dough and toppings for the second pizza.
⏱️ 5 min - 11
Slice and serve immediately.