Ricotta, Honey & Pine Nut Pizza

Sweet, creamy, and utterly simple - this pizza bianca topped with fresh ricotta, drizzled honey, and toasted pine nuts is the kind of thing that makes people go quiet at the table. There's no tomato sauce, no mozzarella. Just a blistered base loaded with three ingredients that happen to be perfect together. The trick is baking the base first, then adding the ricotta while it's still hot so it softens without drying out.

Ingredients

• 1 pizza dough ball (about 250g - see our Classic Neapolitan Pizza Dough)
• 150g fresh ricotta
• 2 tablespoons runny honey (acacia works beautifully)
• 30g pine nuts, lightly toasted in a dry pan
• Extra virgin olive oil
• Flaky sea salt
• A few fresh thyme leaves (optional)

Method

1. Preheat your pizza oven to 400-450°C.
2. Toast the pine nuts in a dry frying pan for 1-2 minutes, shaking regularly, until golden. Set aside - they burn quickly so watch them closely.
3. Stretch the dough to about 12 inches on a well-floured surface. Transfer to a floured peel and brush lightly with olive oil.
4. Slide the base into your oven and cook for 60-90 seconds until puffed, blistered, and lightly charred. Turn once for even cooking.
5. Remove from the oven. Immediately spoon the ricotta in generous dollops across the hot base.
6. Drizzle the honey over the ricotta, scatter the toasted pine nuts, and finish with a pinch of flaky sea salt and thyme leaves if using.