Description
This Sweet & Spicy Hot Sausage Feta Honey Pizza is a bold, flavor-forward twist on traditional pizza. It brings together the heat of spicy sausage, the tang of creamy feta, and the rich sweetness of honey over a crisp, golden crust. Balanced with the savory notes of mozzarella and a punchy tomato base, each bite delivers a satisfying contrast of flavors. Ideal for a gourmet pizza night at home or to impress guests with something unexpected.
Ingredients
1 lb pizza dough
1 tbsp olive oil
½ cup pizza sauce or crushed San Marzano tomatoes
1 ½ cups shredded mozzarella cheese
6 oz hot Italian sausage, cooked and crumbled
½ cup crumbled feta cheese
¼ red onion, thinly sliced
1 tsp red pepper flakes (optional)
1 tbsp hot honey, plus more for drizzling
Flour or cornmeal for dusting the pizza peel or pan
Instructions
1 Preheat your oven to 475°F and, if using a pizza stone, allow it to heat in the oven for at least 30 minutes. Prepare a pizza peel or baking sheet by dusting it with flour or cornmeal.
2 Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer it to the prepared peel or pan.
3 Brush the dough with olive oil, then spread the pizza sauce evenly across the surface, leaving a slight border for the crust.
4 Sprinkle the shredded mozzarella evenly over the sauce. Distribute the cooked hot sausage and crumbled feta across the pizza, followed by the thin slices of red onion.
5 If using, sprinkle red pepper flakes over the top for extra heat. Drizzle one tablespoon of hot honey across the assembled pizza.
6 Transfer the pizza to the oven and bake for 10 to 12 minutes, or until the crust is golden and the cheese is bubbling and starting to brown.
7 Remove from the oven and finish with a final drizzle of hot honey over the top before slicing and serving.
Notes
Hot honey is key to balancing the spicy sausage and sharp feta, offering just the right touch of sweetness. If you prefer a milder heat, use sweet Italian sausage and reduce or omit the red pepper flakes. A preheated pizza stone will give you the crispiest crust, but a baking sheet works just as well in a pinch. This pizza pairs well with a bitter arugula salad or a cold, citrusy IPA to cut through the richness.