Hot Sausage Feta Honey Pizza

When it comes to pizza night in our house, I love switching things up with bold flavors that still feel cozy and familiar. Sure, a classic pepperoni is always a hit, but every now and then, I crave something that wakes up the taste buds a little more—something that brings a little heat, a little sweet, and a lot of wow. That’s where this Hot Sausage Feta Honey Pizza comes in.

This recipe is one of those unexpected combos that somehow works so well, you’ll find yourself going back for just one more slice (and then maybe another). We’re talking about spicy Italian sausage paired with creamy, salty feta, all smoothed out with a drizzle of golden honey right after baking. Add a perfectly crisp crust and gooey mozzarella to the mix, and you’ve got yourself a pizza that’s fancy enough to impress guests but easy enough for a weeknight dinner.

I first threw this pizza together on a whim when I had some leftover crumbled sausage and half a block of feta sitting in the fridge. The honey? That was a last-second addition—and let me tell you, it made the pizza. The combination of spicy, savory, and sweet is totally addictive. Trust me, this one deserves a spot in your pizza night rotation.

Ingredients You’ll Need:

Here’s a quick breakdown of what you’ll need to make this crave-worthy pizza:

• 1 ball of pizza dough (store-bought or homemade)

• 1 tablespoon olive oil

• ½ cup pizza sauce or crushed tomatoes

• 1½ cups shredded mozzarella cheese

• 6 ounces hot Italian sausage, cooked and crumbled

• ½ cup crumbled feta cheese

• ¼ teaspoon crushed red pepper flakes (optional, for extra kick)

• 2 tablespoons honey

• Fresh basil or arugula for garnish (optional)

• Flour for dusting

STEP 1: PREHEAT AND PREP YOUR BAKING SURFACE

Start by preheating your oven to 475°F (245°C). If you have a pizza stone, now’s the time to use it! Place it in the oven as it preheats so it gets nice and hot. No stone? A baking sheet works too—just turn it upside down and let it heat up for that extra crisp crust.

While your oven is heating, lightly flour a clean countertop or large cutting board. Roll or stretch your pizza dough into a 12-inch circle (or whatever shape you’re going for). Don’t stress if it’s not a perfect circle—this is rustic, homemade pizza after all.

Once shaped, transfer the dough onto a piece of parchment paper. This makes it easier to move the pizza in and out of the oven, especially when you’re dealing with hot baking stones or sheets.

STEP 2: BUILD THE BASE LAYERS

Brush the surface of the dough with a light coating of olive oil—this helps crisp up the crust and adds great flavor.

Next, spread your pizza sauce or crushed tomatoes evenly over the dough, leaving a small border around the edges. I love using crushed San Marzano tomatoes here for their natural sweetness and low acidity, but feel free to use your favorite store-bought sauce if that’s what you have on hand.

Sprinkle the shredded mozzarella over the sauce, making sure it’s evenly distributed. This cheese layer helps anchor all the toppings, and it gives that classic pizza melt we all crave.

STEP 3: ADD THE TOPPINGS

Now for the good stuff—scatter the cooked, crumbled hot Italian sausage over the top of the cheese. You can make this ahead of time and keep it in the fridge until you’re ready to use it. It should be fully cooked before going on the pizza.

Then, sprinkle on the crumbled feta cheese. The feta doesn’t melt like mozzarella—it stays a bit firm and crumbly, adding pockets of salty, creamy tang that pair beautifully with the spicy sausage.

If you’re like me and enjoy an extra bit of heat, now’s the time to add a pinch (or more) of crushed red pepper flakes. Totally optional, but highly recommended if you’re a heat-seeker.

STEP 4: TRANSFER AND BAKE THE PIZZA

Once your pizza is fully assembled on the parchment paper, it’s time to bake. Carefully slide the parchment with the pizza onto your preheated pizza stone or upside-down baking sheet in the oven.

Bake for 12 to 15 minutes, keeping an eye on it after the 10-minute mark. What you’re looking for:

• A golden-brown crust

• Melted, bubbling cheese

• Light browning on the edges of the sausage and feta

Every oven runs a little differently, so don’t be afraid to adjust your time by a minute or two. If the bottom isn’t crisp enough, you can even slide the pizza off the parchment directly onto the stone for the last couple of minutes.

STEP 5: THE HONEY DRIZZLE (YES, REALLY)

As soon as the pizza comes out of the oven, this is your moment to shine—drizzle it with the honey while it’s still hot. The warmth of the crust and cheese softens the honey slightly, letting it sink into all the little pockets of flavor.

This sweet drizzle cuts through the heat of the sausage and red pepper flakes, and it pairs so well with the creamy feta. You don’t need a lot—just a couple tablespoons drizzled in a zigzag over the whole pie will do the trick.

Pro Tip: If you have a more floral, mellow honey (like clover or orange blossom), use that here. It adds just the right amount of sweetness without overpowering the savory elements.

STEP 6: SLICE, GARNISH, AND SERVE

Let your pizza sit for 2-3 minutes after baking—this helps the cheese set a little so your slices hold together better.

Then, slice it up and, if you like a fresh element, sprinkle on a handful of fresh basil or arugula. The greens add a nice peppery contrast and a little pop of color, especially if you’re serving this to guests.

Serve warm, ideally with a cold glass of white wine or even a light beer if you’re going more casual. This pizza is rich and flavorful, so a crisp drink really complements it.

TIPS & VARIATIONS FOR CUSTOMIZING YOUR PIZZA

One of the best things about homemade pizza is how easy it is to tweak it to your taste. Here are a few ways you can customize this Hot Sausage Feta Honey Pizza:

• Swap the sausage: Not a fan of pork? Try spicy turkey sausage or even a smoky chorizo. Vegetarian? Use your favorite plant-based sausage alternative.

• Add veggies: Want to sneak in some extra texture and flavor? Thinly sliced red onions or roasted red peppers are amazing here. They add a hint of smokiness and natural sweetness.

• Crust tip: For an even crispier bottom crust, try par-baking the dough for about 4 minutes before adding your toppings. Just brush with olive oil and bake it on the hot stone or sheet, then remove and top as usual.

• Cheese swap: If you don’t love feta, try goat cheese crumbles or even a dollop of ricotta in spots. It’ll change the flavor profile slightly but still play well with the honey and sausage.

STORAGE & REHEATING TIPS

If you’re lucky enough to have leftovers (we rarely do in our house), here’s how to store and reheat your pizza:

• To store: Wrap slices in foil or place in an airtight container. Keep in the fridge for up to 3 days.

• To reheat: Skip the microwave—trust me. Instead, reheat slices in a skillet over medium heat for a few minutes until the bottom crisps up again. Cover with a lid to help the cheese get melty.