Save There's something about the sizzle of spiced ground beef hitting a hot skillet that makes you abandon whatever you were doing before. I stumbled onto this pizza almost by accident—leftover beef seasoning, a craving for something with real kick, and the realization that hot honey on pizza wasn't just a trend, it actually worked. The first time I pulled it out of the oven, the cheese was bubbling so aggressively I thought I'd overcooked it, but that golden, blistered crust told a different story.
I made this for friends who were skeptical about ground beef on pizza, and watching their faces when they tried that first bite was worth every minute in the kitchen. Someone asked if it was store-bought—I won't lie, that felt good to hear.
Ingredients
- Bread flour (250 g): Don't skip the bread flour here; all-purpose will give you a floppier crust that doesn't have quite the same chew.
- Instant yeast (1 tsp): Keep it fresh and stored in a cool place, because dead yeast is the silent killer of pizza night.
- Warm water (160 ml): Test it on your wrist like baby formula—too hot and you'll kill the yeast, too cold and nothing rises.
- Ground beef (250 g): Use 80/20 if you can; it has enough fat to stay flavorful without turning your pizza into a grease puddle.
- Smoked paprika (1 tsp): This is the secret note that makes people ask what you did differently—don't leave it out.
- Chili powder and red pepper flakes (1 tsp + 1/2 tsp): These build on each other, so adjust based on how brave you're feeling.
- Mozzarella cheese (200 g): Fresh or low-moisture both work, but low-moisture melts more evenly and browns better.
- Sharp cheddar (50 g): The tang cuts through the richness and adds character that mild cheddar simply won't.
- Hot honey (2 tbsp): This is non-negotiable—it's the finishing move that brings everything together.
Instructions
- Mix and knead your dough:
- Combine flour, yeast, sugar, and salt in a bowl, then add water and olive oil. Knead for 8–10 minutes until the dough feels smooth and slightly elastic under your hands—you'll know it's ready when it stops sticking to the surface. Let it rise covered for an hour in a warm spot, and don't rush this; the flavor develops while you wait.
- Build the spicy beef filling:
- Heat oil in a skillet and sauté onion until soft and golden, then add garlic for just a minute so it doesn't burn. Crumble in the ground beef and cook until it's mostly brown, breaking it up as it cooks, then stir in the tomato paste and all your spices—this is when your kitchen smells incredible.
- Get your oven roaring hot:
- Preheat to 250°C (480°F) and place your pizza stone inside if you're using one. The hotter your oven, the faster the bottom browns before the toppings overcook.
- Shape and top your pizza:
- Punch down the risen dough and stretch it into a 30 cm circle, leaving a little border around the edges. Spread the spiced beef in an even layer, then cover generously with both cheeses and scatter jalapeños if you like the extra crunch.
- Bake until golden and bubbling:
- About 10–12 minutes, though keep an eye on it because ovens vary wildly. You want the crust golden on the edges and the cheese actively bubbling at the center.
- Finish with heat and brightness:
- The moment it comes out, drizzle with hot honey while everything is still steaming, then finish with fresh cilantro or parsley. This final step is what people will remember.
Save This pizza showed up at a dinner party during a particularly stressful week, and somehow it became the thing that made everything feel a little lighter. Food has a way of doing that—turning an ordinary evening into something your friends still talk about.
The Spice Equation
The magic here isn't just heat; it's layers. Smoked paprika gives warmth and depth, chili powder brings the bite, and red pepper flakes add that sharp finish. Together they're balanced, but taste as you go—spice tolerance is personal, and you can always add more but you can't take it back. I've learned to let people adjust their own heat level at the table with extra hot honey on the side.
Dough Timing and Flexibility
The one-hour rise is a guideline, not gospel. If your kitchen is warm, check it at 45 minutes; if it's cool, it might need 75. You're looking for the dough to roughly double and feel puffy when you poke it. Honestly, I've made this pizza at odd hours and sometimes the dough rises faster than expected, and it's never been a disaster—slightly over-proofed dough still makes good pizza, just watch that it doesn't get too thin and tear.
Customization and Pairing
This base is flexible enough that you can make it your own. Some people add caramelized red onions for sweetness, others layer in roasted red peppers for a softer crunch. Ground turkey works beautifully if you want something lighter, and the whole thing is easily veganized if you swap the beef for seasoned lentils or a plant-based alternative and use dairy-free cheese.
- A crisp lager cuts right through the richness and cools the spice, making it the perfect pairing.
- If you're in the mood for wine, a zesty red like a young Barbera brings acidity that complements the beef and honey.
- Make the hot honey in advance and keep it in a jar—you'll find yourself drizzling it on other things too.
Save This pizza is the kind of thing that gets better each time you make it because you learn what your oven does, how much spice feels right, and whether you prefer it with or without those jalapeños. Make it once, and it'll probably become a regular in your rotation.