Hot Sausage Feta Honey

# The Ingredients You'll Need:

01 - 1 lb pizza dough, store-bought or homemade

02 - 2 tbsp olive oil, divided

03 - ½ lb hot Italian sausage, casings removed, cooked and crumbled

04 - 1½ cups shredded mozzarella cheese

05 - ½ cup crumbled feta cheese

06 - ¼ cup hot honey or regular honey with pinch of chili flakes

07 - ½ tsp red pepper flakes, optional

08 - Fresh parsley or basil, chopped, for garnish

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to preheat.

02 - On a lightly floured surface, roll out pizza dough to desired thickness for two medium pizzas.

03 - In a skillet over medium heat, cook sausage until browned and fully cooked, breaking it into crumbles. Drain excess fat.

04 - Transfer rolled dough onto pizza stone or baking sheet. Brush each crust lightly with olive oil.

05 - Evenly sprinkle mozzarella cheese over dough, followed by cooked sausage and crumbled feta.

06 - Bake for 12-15 minutes, or until crust is golden and cheese is bubbling.

07 - Remove pizzas from oven. Immediately drizzle hot honey generously over each pizza. Sprinkle with red pepper flakes if desired.

08 - Garnish with chopped fresh herbs. Let rest for 5 minutes before slicing and serving.

01 -

It tastes like you spent hours on it, but honestly takes less time than ordering delivery.
The feta gives you this tangy punch that plays so well against the honey's sweetness—nobody sees it coming.
Hot sausage plus cool feta is a flavor pairing that feels fancy enough for guests but casual enough for a weeknight.

02 -

Drizzle the honey after baking, not before—I learned this the hard way when my first attempt turned into bitter, burnt honey that tasted like regret.
Feta is salty, so taste before adding extra salt to anything; the sausage and feta together already bring serious seasoning to the party.

03 -

If your feta is very wet, pat it dry with a paper towel before crumbling—excess moisture can make your pizza soggy if you're not careful.
Don't skip the olive oil brush on the crust; it's what gives you that golden, slightly crispy edge that makes people take a second slice without thinking about it.