Spicy Devil Pizza

If you love spice this Spicy Devil Pizza is for you! Crispy focaccia pizza dough topped with garlic oil, a blend of three cheeses, crispy bacon and dollops of basil ricotta. Once baked, drizzle with hot honey and sprinkle with lots of red pepper flakes. Yields 8 pieces.

If you’re looking to switch up your pizza game, this spicy devil pizza should be next. Homemade focaccia pizza dough is brushed with garlic oil and topped with a blend of 3 cheeses, lots of crispy bacon, dollops of basil ricotta and parmesan cheese. Once baked, drizzle with hot (or extra hot) honey and lots of red pepper flakes.

Pizza perfection.

To Make This Spicy Devil Pizza You Will Need:

• focaccia pizza dough – The base for the pizza, yields a crispy crust exterior and soft, chewy interior.
• garlic oil – Lends incredible garlic flavor.
• 3 cheese blend – A combination of freshly grated mozzarella, fontina and provelone.
• bacon – I like to use center cut bacon.
• ricotta cheese – I prefer to use BelGioioso ricotta con latte (not sponsored).
• basil (fresh) – Lends bright herbaceous flavor.
• kosher salt – Enhances the flavor.
• freshly ground black pepper – Lends distinct bite and flavor.
• parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
• hot honey – Lends sweetness and warm spicy heat.
• red pepper flakes – Lends additional spicy flavor.

Prepare the focaccia pizza dough as directed in this recipe, following all steps through the first rise.

Preheat Your Oven To 425°F (OR 220°C).

Carefully move your oven rack to the lower third of your oven. Drizzle a generous amount of oil in the bottom of a metal 9×13 baking pan.

Punch down the risen dough and transfer to the prepared pan. Using your fingers, stretch it out into fit. Cover with a clean towel and let rise for 25 to 30 minutes while you prep the rest of the pizza toppings.

Cook The Bacon:

Cook 12 slices of center cut bacon until crispy. Drain on paper towel and when cool enough to handle, chop into small pieces.

Make the Garlic Oil:

Add 3 tablespoons olive oil (use one safe for sizzling) and add in 2 cloves finely chopped garlic. Stir over medium-low heat for 2 to 3 minutes or until the garlic has softened. Remove off of the heat and set off to the side.

Make The Ricotta Mixture:

Meanwhile add 16 ounces of whole milk ricotta cheese into a bowl and add 1/4 cup thinly sliced or chopped fresh basil, 1/2 teaspoon kosher salt and some freshly ground black pepper.

Stir well to combine.

Build The Pizza:

Once the dough has risen for a second time, use your finger tips to make divots in the dough.

Brush the top of the dough with the garlic oil.

Be sure to brush every inch for maximum flavor!

Sprinkle with the 3 cheese mixture – which is 3/4 cup each of freshly grated fontina, mozzarella and provolone cheese.

Top with all of the cooked chopped bacon.

Add 6 spoonfuls of the ricotta mixture in two rows and sprinkle with 1/4 cup of freshly grated parmesan cheese.

Bake for 10 minutes. Then rotate the pan, reduce the heat to 375°F (or 190°C) and bake for an additional 12 to 15 minutes, or until the edges are golden brown.

Remove from the oven and immediately sprinkle with the remaining 1/4 cup of freshly grated parmesan cheese.

Carefully remove the pizza from the pan and transfer to a cutting board, drizzle with hot honey and sprinkle with lots of red pepper flakes.

Cut down the middle and then across to yield 8 pieces and serve with fresh basil and extra hot honey on the side.

Enjoy! And if you give this Spicy Devil Pizza recipe a try, let me know! Snap a photo and tag me on twitter or instagram!