Save The first time I made this pizza was on a Friday night when friends canceled last minute. I ended up with all these spicy sausage and feta ingredients, so I just threw everything on a crust and drizzled honey from the back of my pantry. That accidental combination turned into the pizza I now make on purpose every single time someone comes over.
Last summer my neighbor smelled this baking and actually knocked on my door to ask what I was making. Now we have a standing Friday pizza night tradition, and this sausage feta honey combination is the only recipe anyone ever requests.
Ingredients
- Pizza dough: Let it come to room temperature for 30 minutes before rolling, it makes stretching so much easier and prevents snapping back
- Olive oil: Brushing the crust before toppings creates a barrier that keeps the dough from getting soggy underneath all that cheese
- Hot Italian sausage: Remove casings while the meat is slightly cold, then crumble into the pan rather than breaking it up with a spoon while cooking
- Mozzarella cheese: Shred it yourself if you have time, pre shredded cheese has anti caking agents that prevent proper melting
- Feta cheese: Crumble it right before assembling so the pieces stay distinct and do not dissolve into the cheese layer
- Hot honey: If your hot honey has thickened in the cupboard, warm it for 10 seconds in the microwave to get that perfect drizzling consistency
Instructions
- Preheat your oven properly:
- Crank that oven to 475°F and put your pizza stone in now so it gets screaming hot, which is the secret to crisp restaurant style crust
- Roll out the dough:
- Use a light dusting of flour and work from the center outward, turning the dough frequently to keep it even and prevent sticking
- Cook the sausage:
- Brown the crumbled sausage in a skillet over medium heat until fully cooked, then drain the excess fat or your pizza will end up greasy
- Prepare the crusts:
- Transfer your stretched dough onto the hot pizza stone or baking sheet, then brush lightly with olive oil to seal the surface
- Layer the toppings:
- Start with mozzarella as your base, scatter the cooked sausage evenly across, then finish with crumbled feta distributed in small clusters
- Bake until golden:
- Slide into the hot oven for 12 to 15 minutes, watching for the crust to turn golden brown and the cheese to bubble with those gorgeous browned spots
- Add the honey:
- Drizzle the hot honey generously across the entire pizza the moment it comes out of the oven while the surface is still hot enough to help it spread
- Finish and rest:
- Sprinkle with red pepper flakes if you want extra heat, add fresh herbs, then let the pizza rest for 5 minutes so the cheese sets before slicing
Save This pizza has become my go to for birthdays, game days, and nights when nothing sounds better than something spicy and sweet and utterly comforting all at once.
Getting the Crust Right
Working with pizza dough takes some practice, and I have learned that rushing the room temperature step is where most people go wrong. Cold dough fights back when you stretch it, but dough that has had 30 minutes on the counter becomes cooperative and forgiving. Do not worry about making perfect circles either. Rustic, irregular shapes look more inviting and prove you made it by hand.
Making Your Own Hot Honey
Store bought hot honey is convenient, but making your own takes two minutes and lets you control exactly how much heat goes into it. I gently warm a cup of honey in a small saucepan, stir in a teaspoon of crushed red pepper flakes, and let it steep for 10 minutes off the heat. The flavor infuses beautifully and you can adjust the spice level based on who you are feeding.
Pizza Night Strategy
When I make this for a crowd, I set up a little topping station with pre cooked sausage crumbles, crumbled feta in one bowl, shredded mozzarella in another, and a small jar of hot honey with a spoon. People feel involved and the pizzas go into the oven fast so everyone is eating at roughly the same time instead of watching while others wait.
- Pre cook all your sausage in one big batch at the start of the week for faster pizza nights
- Keep a jar of hot honey in the pantry for when pizza cravings hit at midnight
- Double the dough recipe and freeze half the balls for next time
Save Hope this recipe becomes part of your own pizza night tradition. There is something magical about hot honey hitting spicy sausage that makes ordinary Fridays feel like celebrations.
Recipe Help & FAQs
- → What makes the honey drizzle special?
The hot honey creates sweet-heat contrast that balances spicy sausage and tangy feta. Always drizzle after baking to prevent burning and preserve the honey's delicate flavor.
- → Can I make this pizza vegetarian?
Swap hot Italian sausage for plant-based crumbles or seasoned vegetables like bell peppers and onions. The feta and honey combination remains equally delicious.
- → Why is my pizza crust not crispy?
Use a preheated pizza stone for best results. Bake at high heat (475°F) until golden brown. Let dough rest at room temperature before stretching for even cooking.
- → How do I store leftover pizza?
Refrigerate in an airtight container up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crust crispiness—avoid microwaving for best texture.
- → What toppings pair well with this combination?
Caramelized onions add sweetness, fresh basil brings brightness, or try arugula after baking for peppery contrast. Goat cheese can substitute feta for tangier flavor.