Recipe

Sweet & Spicy Pizza

A zesty, zingy pie with hot honey, tangy tomato, melty mozzarella, and crisp pepperoni. Big flavor, low drama, weeknight-friendly.

By Matt Campbell

•

4.8

A freshly baked sweet and spicy pizza on a wooden board with bubbling mozzarella, pepperoni cups, jalapeño slices, and a glossy drizzle of hot honey

Jump to Recipe

Some pizzas are comfort food. This one is comfort food that woke up, did a stretch, and chose chaos in the best way. You get the classic cozy base of tomato sauce and mozzarella, then you layer in sweet heat from hot honey, a pop of tangy from a quick zesty sauce upgrade, and the kind of crisp edges that make you hover by the oven like it is a campfire.

This sweet and spicy pizza is my go-to when I want something that tastes like it came from a cool neighborhood spot, but I also want it done in under 30 minutes and built from grocery store basics. No fancy flour lecture. No mystery ingredients. Just a solid pie with a little attitude.

Hands slicing a sweet and spicy pizza with a pizza wheel, showing stretchy melted cheese and a drizzle of hot honey

Why It Works

Zesty sauce without extra work: a quick mix of tomato sauce, garlic, and a splash of vinegar brightens everything up.
Sweet meets heat: hot honey (store-bought or DIY) gives you that addictive spicy caramel note without being overwhelming.
Crisp, not soggy: a hot oven, a preheated pan or stone, and a light hand with sauce keeps the crust snappy.
Customizable: make it mild, make it fiery, or make it half and half for picky eaters.

Pairs Well With

Arugula Salad With Lemon and Parmesan
Sparkling Lime Lemonade
Crispy Roasted Broccoli
Herby Ranch Dip

Storage Tips

Leftover pizza is basically a gift to your future self. Here is how to keep it tasting like you just pulled it from the oven.

Refrigerator

Store slices in an airtight container for up to 4 days.
If you are stacking slices, place parchment paper between them to keep the toppings in place.

Freezer

Freeze slices for up to 2 months.
Wrap each slice tightly in plastic wrap, then place in a freezer bag.

Best reheating methods

Skillet (my favorite): Heat a nonstick skillet over medium. Add the slice, cover, and warm 3 to 5 minutes until the bottom is crisp and the cheese is melty.
Oven: 375°F for 8 to 12 minutes on a sheet pan or directly on the rack for extra crisp.
Air fryer: 350°F for 3 to 5 minutes. Watch closely since honey can darken fast.

Tip: If you plan to store leftovers, drizzle the hot honey on individual slices right before eating. It keeps the texture cleaner and the flavor brighter.

Common Questions

Is hot honey very spicy?

It depends on the brand and how heavy you pour. Start with 1 to 2 teaspoons per pizza, taste a slice, then go bigger if you want more heat. You can always add more, but you cannot un-drizzle the honey once it is on there.

Can I make this pizza kid-friendly?

Yep. Skip the jalapeños and use regular honey (or a tiny drizzle of hot honey just on the adult half). You still get the sweet-savory vibe without the fire.

What crust works best?

Store-bought dough, pre-baked crust, naan, pita, or even tortillas all work. For the crispiest results, use dough and bake on a preheated stone or sheet pan.

How do I keep the crust from getting soggy?

Use less sauce than you think you need.
Preheat your baking surface for at least 10 minutes.
Use low-moisture mozzarella, not fresh mozzarella packed in water.

Can I make the sauce ahead?

Absolutely. Store the zesty sauce in the fridge for up to 5 days. It is also great on pasta or as a dip for breadsticks.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Oven
Pizza stone or steel, or a heavy sheet pan (cast iron skillet also works)
Parchment paper
Medium bowl and spoon for sauce
Cutting board and knife
Pizza wheel or sharp chef’s knife
Optional: small saucepan if making hot honey

The first time I made a sweet and spicy pizza at home, it was honestly an accident in the best way. I had pepperoni, a sad little jar of honey, and exactly one jalapeño left in the crisper. I drizzled honey over the top as a joke, took a bite, and immediately stopped talking. You know the feeling when your brain goes quiet because the food is doing too much in the right way? That was it.

Now it is my reliable “I want something fun but I do not want a project” dinner. It is also the pizza I make when friends are over, because it sparks conversation fast. Half the room is like “Sweet on pizza?” and five minutes later they are hovering by the cutting board asking for the next slice.

Sweet & Spicy Pizza

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4 (1 large pizza)

Ingredients

1 pound store-bought pizza dough, at room temperature
2 tablespoons olive oil, divided
3/4 cup tomato sauce (plain, not marinara)
1 teaspoon garlic powder (or 1 small clove garlic, finely grated)
1 teaspoon dried oregano
1 to 2 teaspoons red wine vinegar or apple cider vinegar
1/2 teaspoon kosher salt
2 cups shredded low-moisture mozzarella
1/2 cup shredded provolone (optional but great)
20 to 30 slices pepperoni (or spicy salami)
1 jalapeño, thinly sliced (optional)
2 to 3 tablespoons hot honey, plus more to serve
2 tablespoons grated Parmesan (optional)
1 sheet parchment paper (for easy transfer)
Optional toppings: thinly sliced red onion, pineapple tidbits (drained), or a handful of arugula for after baking

Quick DIY hot honey: Warm 1/4 cup honey with 1/2 to 1 teaspoon red pepper flakes for 2 minutes, then let sit 10 minutes and strain if you want it smooth.

Instructions

Heat the oven and your pan. Place a pizza stone, steel, or heavy sheet pan in the oven and preheat to 500°F (or as hot as your oven comfortably goes). Let it heat for at least 10 minutes.
Set up for an easy transfer. Tear off a sheet of parchment paper and set it on your counter. You will build the pizza on it, then slide the whole thing onto the hot pan. No heroics required.
Make the zesty sauce. In a bowl, stir together tomato sauce, garlic powder, oregano, vinegar, salt, and 1 tablespoon olive oil. Taste it. If it feels flat, add a tiny extra splash of vinegar.
Stretch the dough. On a lightly floured surface, stretch the dough into a 12- to 14-inch round. If it keeps shrinking back, let it rest 5 minutes, then try again. Dough needs a breather sometimes.
Build the pizza. Transfer the stretched dough to the parchment paper. Brush the outer edge of the dough with a little olive oil for golden crust energy. Spread on a thin layer of sauce, then add mozzarella and provolone. Top with pepperoni and jalapeño slices.
Bake until crisp and blistered. Carefully pull the oven rack out a bit and slide the parchment with the pizza onto the hot stone or pan. Bake 10 to 14 minutes, until the crust is deeply golden and the cheese has browned spots.
Finish with the sweet heat. Drizzle hot honey over the pizza right after baking. Add Parmesan if you want. Let it rest 2 minutes, slice, and serve.

Optional pro move: For extra zing, add a small squeeze of lemon over the slices. It sounds weird. It works.

A baked sweet and spicy pizza on a sheet pan fresh from the oven with browned cheese and pepperoni

Nutrition information is estimated.

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