If you’ve ever wanted to make a fancy-looking pizza in under 30 minutes, this Spicy Pepperoni Puff Pastry Pizza is it. It’s crispy, buttery, and layered with melty cheese, creamy ricotta, and a drizzle of hot honey that ties it all together. The puff pastry gives you that perfect golden crunch without needing to mess with dough or yeast. Think of it as a mix between your favorite pepperoni slice and a bakery-style tart — snackable, flaky, and completely addictive.

I love this recipe because it’s the kind of meal that looks like you tried way harder than you actually did. The puff pastry puffs up beautifully around the edges, giving you those bakery-style layers that catch the cheese and pepperoni oil just right. It’s one of those recipes that’s perfect for when you’re craving pizza night but want to keep things a little more elevated. The hot honey drizzle on top adds a sweet-spicy kick that balances out the saltiness of the pepperoni perfectly.

This spicy puff pastry pizza also happens to be an incredible appetizer for parties, movie nights, or lazy dinners. You can slice it into small squares for a crowd or keep it whole for a personal pizza moment — no judgment here. I’ve served it for casual get-togethers, and it always disappears first because that combination of crispy pastry, gooey cheese, and hot honey is just too good. It’s giving “cheat meal, but make it classy.”

Let’s talk about that ricotta for a second. The creamy ricotta layer adds this dreamy richness that pairs perfectly with the crisp crust and spicy toppings. It’s light enough not to overpower the pizza but gives you that velvety texture that feels luxurious. I like to dollop it on after baking so it stays fluffy and cool against the hot, cheesy base — trust me, that contrast is everything.

What makes this puff pastry pizza extra special is how customizable it is. You can switch up the toppings depending on your mood or what’s in your fridge. Try it with sliced jalapeños for more heat, roasted veggies for balance, or even prosciutto for a salty, fancy twist. And if you don’t have hot honey on hand, you can easily make your own by warming honey with a pinch of red pepper flakes or chili oil.

The best part? It’s practically foolproof. You just roll out your puff pastry, layer on sauce, cheese, and toppings, then bake until golden and crispy. The oven does all the work while you get to sit back and smell the magic happening. Once it’s out, add your ricotta and hot honey drizzle, then slice it up while it’s still warm and flaky. You’ll never look at frozen pizza the same way again.

Substitutions & Swaps

• Cheese: Swap ricotta for whipped goat cheese, burrata, or even cream cheese.
• Pepperoni: Try spicy soppressata, turkey pepperoni, or crumbled sausage.
• Hot Honey: Mix regular honey with chili flakes or drizzle chili oil for extra heat.
• Puff Pastry: Crescent dough or pizza dough can work in a pinch (but won’t be as flaky).
• Tomato Sauce: Use marinara, pesto, or even vodka sauce for a flavor twist.
• Toppings: Add thinly sliced red onions, roasted garlic, or fresh basil for a finishing touch.

Print

Pepperoni Puff Pastry Pizza (w/ Ricotta and Hot Honey)

Recipe by Julia Vuong

0.0 from 0 votes

Course: AppetizersCuisine: American

Servings

3

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• 1 1 store-bought puff pastry sheet

• 1/3 cup 1/3 Rao’s tomato pasta sauce

• 1/3 cup 1/3 shredded mozzarella cheese

• 30 30 pepperonis

• 2 tbsp 2 ricotta cheese

• 1 1 egg

• 1 tbsp 1 water

• 1/2 tsp 1/2 italian seasoning

• 1/2 tsp 1/2 garlic powder

• Toppings After Bake

• grated parmesan

• hot honey

• red pepper flakes

• chives

Directions

• Preheat & prep the puff pastry
  Thaw the puff pastry for 20 minutes at room temperature. Unfold the puff pastry sheet and place it on a parchment-lined baking sheet. Cut into 6 rectangles. Lightly score a ½-inch border around the edges without cutting all the way through. This helps create that golden puffed crust.
  Preheat your oven to 400°F.
• Add sauce & cheese
  Spread the pizza sauce inside the scored border.
  Sprinkle the mozzarella evenly over the top.
• Layer on the pepperoni and ricotta cheese
  Add as many pepperoni slices as your heart desires — go full coverage for the crispiest edges. Strain the ricotta cheese in a cheese cloth or paper towel before placing on top. (I like to add some before baking and some after baking.)
• Egg wash the border
  Brush the outer border lightly with beaten egg. This gives the pastry that glossy, golden finish.
  
• Bake until crispy
  Bake for 18–22 minutes, or until the edges are puffed and deep golden and the cheese is bubbling.
• Add ricotta & hot honey
  Remove from the oven and let it cool for 1–2 minutes.
  Dollop spoonfuls of ricotta across the top.
  Finish with a generous drizzle of hot honey, sprinkle of parmesan cheese, red pepper flakes, and chives.
• Enjoy!