This hot honey and feta pizza has been one of those happy accidents that turned simple weeknight ingredients into something we all fight over. I first made it on a rainy Friday when the market had a beautiful, pillowy store-bought dough and a jar of hot honey I couldnt resist. The combination of bubbling mozzarella, salty crumbled feta and that warm, sticky drizzle of spicy-sweet honey changed my expectations for what a quick pizza can be. Its balanced, bright and slightly naughtyin the best wayand it always disappears faster than I can cut the slices.

What makes this version especially memorable is the contrast of textures and temperatures: a crisp, blistered crust, warm gooey cheese, and the cool fresh pop of basil at the end. I love serving this with a simple green salad and a glass of crisp white wine for a relaxed dinner that still feels special. Wherever you are in your cooking journey, this pie is forgiving, fast and infinitely tweakableperfect for sharing, celebrating small wins or turning pantry finds into something celebratory.

Ingredients

• Pre-made pizza dough (1 12-inch): Pick a high-quality store-bought dough or one from your bakery. Look for a soft, springy ball thats not too dry; it gives a light, airy crust when baked at high heat.
• Shredded mozzarella (1 cup): Use whole-milk mozzarella for the best melt and creaminess. Pre-shredded is fine for convenience, but fresh shredded from a block melts more smoothly.
• Crumbled feta (1/2 cup): A tangy, slightly salty sheeps milk or mixed-milk feta works well. Packaged feta is convenientjust drain it well so it doesnt add excess moisture.
• Hot honey (1/4 cup): Choose a quality hot honey with real chili infusion; if yours is mild, drizzle a little extra or finish with chili flakes to taste.
• Fresh basil (handful): Adds bright herbal lift at the end. Tear the leaves, dont chop, to preserve aroma.
• Extra virgin olive oil (1 tablespoon, optional): Brushed on the crust edge before baking for color and flavor.
• All-purpose flour or cornmeal (for dusting): Prevents sticking and helps achieve a crisp bottom.

Instructions

Preheat the oven: Set the oven to 475F and position a pizza stone or an inverted baking sheet on the middle rack while it heats. Heating the surface ahead of time gives instant oven spring and a crisp bottom; allow at least 20 minutes for the stone or sheet to come fully up to temperature. Prepare the dough: Lightly flour your work surface and gently roll or stretch the pre-made dough to a roughly 12-inch circle. For a chewier crust, avoid overworking the dough; handle it gently and use your fingertips to press and stretch, leaving a slightly thicker rim for the crust. Transfer to baking surface: Place the stretched dough onto parchment paper dusted with a little cornmeal or flour (this prevents sticking). If using a pizza peel, sprinkle it with cornmeal and assemble the pizza on the peel so you can slide it onto the hot stone. Otherwise, assemble on a parchment-lined sheet ready to slide into the oven. Add the cheeses: Distribute the shredded mozzarella evenly across the dough, leaving the outer rim bare. Scatter the crumbled feta over the mozzarella; the feta wont melt completely but will soften and add pockets of bright saltiness. Drizzle with hot honey: Generously drizzle about 1/4 cup of hot honey across the top. If you prefer a more subtle heat, start with 2 tablespoons and finish with extra after baking. The honey will caramelize slightly in the oven, contributing glossy, spicy-sweet notes. Bake: Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 15 to 20 minutes, watching for a golden-brown crust and bubbling, slightly browned cheese. Rotate once at the 10-minute mark if your oven has hot spots. Garnish and rest: Remove the pizza from the oven, let it rest for 3 to 5 minutes to set the cheese, then scatter fresh basil leaves over the top. A light brush of olive oil around the crust edge at this point gives added sheen and aroma. Slice and serve: Use a sharp pizza cutter to slice into 6 to 8 pieces and serve immediately while warm. Provide extra hot honey at the table for anyone who wants more heat.

Storage Tips

After cooling to room temperature, wrap leftover slices tightly in foil or plastic wrap and refrigerate for up to 48 hours. To reheat, preheat the oven to 425F and place slices on a baking sheet for 58 minutes until warmed through and the crust edge re-crisps. A cast-iron skillet over medium heat with a lid also works well: reheat 23 minutes covered to warm the cheese, then remove the lid for a minute to crisp the bottom. For longer storage, freeze slices individually on a tray, then bag and freeze for up to 1 month; bake from frozen at 400F for about 1012 minutes.

Ingredient Substitutions

If youre avoiding dairy, replace mozzarella with a plant-based melting cheese and omit or use vegan feta. For a gluten-free option, use a store-bought gluten-free crust or cauliflower crust; note the texture will be different and may require a slightly lower bake time. Swap hot honey for a sriracha-honey mix for a sharper chili flavor, or use regular honey and add red pepper flakes for heat control. If fetas tang is too assertive, use goat cheese or ricotta for creaminess without as much salt.

Serving Suggestions

Serve slices with a simple arugula salad tossed in lemon vinaigrette to cut through the richness. A squeeze of fresh lemon over the top brightens the flavors, and a scatter of toasted pine nuts adds crunch. For casual nights, present the pie on a wooden board with bowls of extra hot honey and chili flakes so guests can customize. Pair with a crisp white wine, light beer, or sparkling water for a refreshing contrast.

Cultural Background

Combining cheese and honey is a tradition in many Mediterranean cuisines, where sweet and savory pairings are common at the end of a meal. The modern hot honey phenomenonhoney infused with chiliis a recent innovation thats found its way into contemporary American kitchens, especially as a finishing condiment. This pie is a lovely example of Mediterranean and American influences meeting: Italian-style crust and mozzarella with Greek-inspired feta, finished with a Southern or artisanal hot honey twist.

Seasonal Adaptations

In spring and summer, top the pizza after baking with peppery baby arugula, thinly sliced cherry tomatoes or grilled peaches for a seasonal lift. In autumn, swap basil for sage and add roasted butternut squash cubes for a cozy variation; a drizzle of hot honey over roasted squash is especially comforting. For winter entertaining, offer individual-sized mini pies as appetizers and pair with warm spiced sides.

Meal Prep Tips

For meal prep, par-bake the crust for 4 minutes, cool and refrigerate or freeze in single portions. When ready to eat, top with cheeses and hot honey and bake until finished (about 810 minutes from chilled). Assemble ingredients in labeled containers so guests or family members can quickly top and bake their pie. Store hot honey in the pantry and bring it to room temperature before drizzling to make pouring easier.

This hot honey and feta pie is an effortless way to elevate weeknight dinners or impress guests without fuss. Give it your own touchmore chili, different cheeses, or a handful of roasted vegetablesand make it a dependable favorite in your rotation.