Stuffed Ricotta Sicilian Pizza with Vodka Sauce and Hot Honey

Pro tips

• Spread ricotta with wet hands or a damp spatula to avoid tearing the dough; press it gently into an even layer before adding mozzarella.
• Use a pizza stone or steel preheated to 475–500°F for 30 minutes to ensure a crispy, golden bottom crust.
• Add burrata, fresh pesto, and hot honey immediately after pulling the pizza from the oven while the cheese is still warm enough to partially soften the burrata.
• Rough-chop or tear pepperoni slightly larger than thin slices so it doesn't disappear into the ricotta and stays visible and crispy.

Substitutions

• Vodka sauce → marinara or San Marzano tomato sauce (results in milder, less acidic flavor; omit vodka's subtle depth)
• Fresh burrata → fresh mozzarella or ricotta dollops (burrata won't be available year-round; mozzarella won't have the creamy center)
• Hot honey → calabrian chili oil or sriracha-honey blend (adjusts heat level and flavor profile)
• Pepperoni → soppressata, guanciale, or omit for vegetarian version (maintains the cured-meat element or removes it entirely)

Storage & make-ahead

Store leftover pizza in an airtight container in the fridge up to 3 days. Reheat in a 350°F oven for 8–10 minutes until the crust is crispy and cheese is warm; avoid microwaving to preserve texture.

Equipment

pizza stone or steel · offset spatula or bench scraper

Can I make the Sicilian pizza dough ahead of time?

Yes. Prepare the dough, let it rise, then refrigerate up to 24 hours before stretching, filling, and baking. Bring to room temperature for 30 minutes before topping.

What's the best way to spread ricotta evenly into the dough?

Dollop ricotta across the stretched dough, then use a wet offset spatula or your fingers to gently spread it to the edges without tearing the dough.

Can I use store-bought vodka sauce?

Yes. Use a quality brand with visible tomato chunks. Homemade vodka sauce will give deeper flavor, but store-bought works if you add fresh pesto after baking.

Why add burrata after baking instead of before?

Burrata melts easily and loses its creamy center texture. Adding it post-bake keeps the exterior warm while the burrata stays soft and pooling, creating contrast.

Can I make this vegan or dairy-free?

Not easily—ricotta, mozzarella, burrata, and parmesan are core to the dish. Cashew ricotta and vegan mozzarella can substitute, but texture and flavor will differ significantly.