Zesty Lemon Ricotta Pizza (Print version)
Tangy lemon and creamy ricotta on a crispy crust with fresh summer herbs and seasonal vegetables.
# What you'll need:
→ Pizza Dough
01 - 1 ball (about 9 oz) fresh pizza dough, store-bought or homemade
→ Sauce & Cheese
02 - 1/2 cup ricotta cheese
03 - 2 tbsp mascarpone or cream cheese
04 - 1 tbsp extra-virgin olive oil
05 - 1 garlic clove, minced
06 - Zest of 1 large lemon
07 - 1 tbsp fresh lemon juice
08 - 1/4 tsp kosher salt
09 - Freshly ground black pepper, to taste
→ Toppings
10 - 1 small zucchini, thinly sliced into ribbons
11 - 1/2 cup shredded mozzarella cheese
12 - 1/2 small red onion, finely sliced
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup fresh basil leaves, torn
15 - 1 tbsp fresh mint leaves, chopped
16 - 1 tsp chili flakes (optional)
17 - Extra lemon zest and thin lemon slices, for garnish
# Method:
01 - Preheat oven to 475°F with a pizza stone or baking sheet inside to heat thoroughly.
02 - On a lightly floured surface, stretch or roll out the pizza dough into an approximate 12-inch round.
03 - In a small bowl, combine ricotta, mascarpone, olive oil, minced garlic, lemon zest, lemon juice, kosher salt, and black pepper. Stir until smooth and well blended.
04 - Transfer the shaped dough onto a sheet of parchment paper. Spread the lemon ricotta mixture evenly over the base, leaving a small border around the edge.
05 - Arrange zucchini ribbons, shredded mozzarella, grated Parmesan, and sliced red onion evenly across the surface.
06 - Carefully slide the pizza on its parchment onto the hot pizza stone or baking sheet. Bake for 10 to 12 minutes until the crust is golden and the cheese is bubbling.
07 - Remove from the oven and immediately top with torn basil, chopped mint, chili flakes if desired, additional lemon zest, and a few paper-thin lemon slices.
08 - Slice into wedges and serve warm.
# Expert advice:
01 -
- The lemon ricotta base is a revelation that will make you question ever going back to tomato sauce on warm nights.
- It comes together in about half an hour, which means you can pull this off on a weeknight without breaking a sweat.
02 -
- Do not skip preheating the stone or baking sheet. I tried it once in a rush and ended up with a pale, doughy bottom that no amount of topping could save.
- The lemon slices are edible but intense, so place them strategically rather than blanketing the whole pizza.
03 -
- If your ricotta is wet, press it between paper towels for a few minutes. A dry base means a crisp crust, and that makes all the difference.
- Rotate the pizza halfway through baking if your oven has hot spots. I learned this the hard way after one side was perfect and the other was practically raw.