Hot Honey Pizza with Homemade Roasted Tomato Sauce

Hey! In this post, I am going to show you how to make some hot honey pizza. At my place, every Friday night is pizza night, and I think this recipe would make a great contribution to your kitchen.

I’m also going to show you how to turn this into “Swicy Hot Honey Pizza Hearts”—perfect for a date night, valentine’s day or just because you love pizza with a little extra heart.

Why You’ll Love This “Beautiful Bad Boy”

• The Sauce is a Game Changer: We are roasting our own tomatoes and garlic. It sounds fancy, but do not let anyone tell you you cannot make tomato sauce at home. It is so much easier than you think.
• Sweet & Spicy Combo: We aren’t just using plain honey. We are making a butter-infused hot honey glaze that brings everything together.
• Fresh Finish: The arugula salad on top cuts through the richness with a nice peppery crunch.

Things you guys need

• Yields: 1 Large Rectangular Pizza (or two 10-inch “Pizza Hearts”)
• Prep Time: 20 minutes (plus dough rise)
• Cook Time: 30–35 minutes total (Sauce + Pizza)

Special Equipment

• Baking sheet (or Pizza Stone if you have one)
• Food processor or Immersion blender
• Small saucepan
• Parchment paper
• Kitchen shears or a sharp knife (for shaping the hearts!)

Ingredients

The Garlic Herb Dough

• 1 lb Pizza Dough (Store-bought or homemade quick-rise)
• 1 tbsp Garlic Herb Seasoning (kneaded into the dough)
• 1 tbsp Olive oil (for greasing hands/pan)
• Note: If making from scratch, add the seasoning to your flour mixture before adding wet ingredients.

The Roasted Tomato Sauce

• 1 lb Roma or Campari tomatoes, halved
• 1 whole head of garlic, top sliced off
• 1 tbsp Olive oil (for drizzling)
• 1 tsp Salt
• 1 tsp Adobo Honey Seasoning (or a mix of smoked paprika and granulated honey)

The Toppings

• 1 ½ cups Shredded Mozzarella cheese
• 15-20 slices Pepperoni (try “cup and char” style for extra crisp!)
• 10-12 slices Spicy Capicola
• ½ cup Goat Cheese (Honeyed or plain), crumbled

The Hot Honey Butter Glaze

• 2 tbsp Unsalted Butter
• ¼ cup Liquid Honey
• 1 tbsp Adobo Honey Seasoning (or sub chili powder/cayenne mix)
• Pinch of Salt

The Fresh Finish

• 2 cups Fresh Arugula
• 1 tsp Olive oil
• Pinch of Red Chili Flakes

Instructions

1. Roast the Sauce Veggies Preheat your oven to 450°F (230°C). Place your halved tomatoes and the whole head of garlic (cut side up) on a baking sheet. Drizzle with olive oil, salt, and Adobo Honey seasoning.

• Pro Tip: Garlic takes a bit longer to get sweet and “squeezable.” Put the garlic in for 10 minutes first, then add the tomatoes and roast everything together for another 15–20 minutes until caramelized.

2. Blend the Sauce Let the garlic cool slightly so you don’t burn your fingers! Squeeze the roasted garlic cloves out of their skins. Place the roasted tomatoes and garlic into a food processor (or use an immersion blender). Pulse until smooth. Taste and add salt if needed. Set aside.

3. Prepare the Hot Honey Glaze While the oven stays hot, grab a small saucepan. Melt the butter over medium heat. Stir in the liquid honey, a pinch of salt, and a heaping tablespoon of Adobo Honey seasoning. Let it bubble slightly to combine, then remove from heat.

4. Shape the Dough (Standard or Heart Style!) Increase oven heat to 500°F (260°C). Make sure your dough has been sitting at room temperature for about 30 minutes so it’s easy to work with. Oil your baking sheet and your hands.

• For the Heart Shape: Stretch your dough into a rough circle first. Pull the bottom of the circle down into a sharp point. Use kitchen shears or a knife to cut a small “V” into the top center. Round out the two top “lobes” with your fingers to create that perfect heart silhouette. Pinch the edges to make a slightly thicker crust.

5. Assemble Spread your homemade roasted sauce over the dough. Top with a hearty handful of mozzarella, then the pepperoni and spicy capicola. Finish with crumbles of goat cheese.

6. Bake Bake for 8–12 minutes. At 500°F, things move fast! Check it at the 8-minute mark to make sure the cheese isn’t burning.

• Pro Tip: If the top is cooking faster than the crust, lay a piece of tin foil loosely over the rack above the pizza to shield the cheese while the bottom finishes crisping.

7. The Grand Finale While the pizza cools for a minute, toss the arugula in a bowl with a drizzle of olive oil and a pinch of chili flakes. Top the hot pizza with the salad. Finally, take that warm Hot Honey Butter Glaze and drizzle it generously over everything. Enjoy!

FAQs

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Swicy Hot Honey Pizza Hearts with Roasted Tomato Sauce

Recipe by Sana ReiCourse: DinnerCuisine: American, FusionDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

450

kcal

Total time

55

minutes

A sweet and spicy homemade pizza featuring a quick roasted tomato sauce, crispy capicola, honeyed goat cheese, and a warm butter-adobo honey drizzle. Perfect for date night or a Friday “Pizza Heart” feast!

Ingredients

• Special Equipment

• Baking sheet (or Pizza Stone if you have one)

• Food processor or Immersion blender

• Small saucepan

• Parchment paper

• Kitchen shears or a sharp knife (for shaping the hearts!)

• Ingredients
• The Garlic Herb Dough

• 1 lb Pizza Dough (Store-bought or homemade quick-rise)

• 1 tbsp Garlic Herb Seasoning (kneaded into the dough)

• 1 tbsp Olive oil (for greasing hands/pan)

• Note: If making from scratch, add the seasoning to your flour mixture before adding wet ingredients.

• The Roasted Tomato Sauce

• 1 lb Roma or Campari tomatoes, halved

• 1 whole head of garlic, top sliced off

• 1 tbsp Olive oil (for drizzling)

• 1 tsp Salt

• 1 tsp Adobo Honey Seasoning (or a mix of smoked paprika and granulated honey)

• The Toppings

• 1 ½ cups Shredded Mozzarella cheese

• 15-20 slices Pepperoni (try “cup and char” style for extra crisp!)

• 10-12 slices Spicy Capicola

• ½ cup Goat Cheese (Honeyed or plain), crumbled

• The Hot Honey Butter Glaze

• 2 tbsp Unsalted Butter

• ¼ cup Liquid Honey

• 1 tbsp Adobo Honey Seasoning (or sub chili powder/cayenne mix)

• Pinch of Salt

• The Fresh Finish

• 2 cups Fresh Arugula

• 1 tsp Olive oil

• Pinch of Red Chili Flakes

Directions

• Roast Sauce: Preheat oven to 450°F. Start by roasting the garlic head (drizzled with oil/salt) for 10 mins. Then add halved tomatoes to the tray with more oil, salt, and 1 tsp Adobo Honey seasoning. Roast everything for another 15–20 mins.
• Blend: Squeeze roasted garlic out of skins; blend with tomatoes until smooth. If it’s too watery, simmer in a pan for 5 mins to thicken.
• Make Glaze: In a saucepan, melt butter with liquid honey, salt, and remaining Adobo Honey seasoning. Set aside.
• Stretch & Shape: Raise oven to 500°F. Oil a baking sheet. For Hearts: Split dough into two balls. Stretch into a circle, pull the bottom into a point, and cut a “V” in the top. Use your fingers to round out the lobes of the heart.
• Top: Spread sauce, mozzarella, pepperoni, capicola, and goat cheese.
• Bake: Bake 8–12 mins until crust is golden and cheese is bubbly. (Check at 8 mins! 500°F is hot!). Use foil on top rack if cheese browns too fast.
• Salad: Toss arugula with oil and chili flakes. Place on cooked pizza.
• Drizzle: Pour the warm honey butter glaze over the entire pizza. Slice and serve.

Notes

• Dough: Use room temperature dough—it stretches much easier than cold dough. If it keeps shrinking back, let it rest for 10 minutes and try again.
• Cheese Swap: If you don’t like goat cheese, try dollops of mascarpone or burrata for that creamy contrast.
• The “Heart” Tip: If the “V” at the top of your heart starts to bake together and disappear, just use a knife to gently redefine the cut right when it comes out of the oven.