Description
This Lemon Pizza recipe is a refreshing twist on traditional pizza, featuring the zesty flavors of lemon and creamy ricotta cheese. The combination of tangy lemon zest, gooey mozzarella, and fragrant basil makes this pizza a gourmet delight that’s perfect for a vegetarian meal.
Ingredients
Scale
Pizza Dough:
- 1 ball pizza dough (about 12–14 oz)
Toppings:
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- 1 small lemon, thinly sliced and seeds removed
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes (optional)
- salt and black pepper to taste
- 1 tablespoon fresh basil or arugula for garnish
Instructions
- Preheat the Oven: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- Prepare the Dough: On a floured surface, stretch or roll out the pizza dough into a 12-inch round. Place on parchment paper for easy transfer.
- Add Toppings: Brush the dough with olive oil and sprinkle the minced garlic evenly over the surface. Top with mozzarella cheese and dollops of ricotta. Arrange thin lemon slices over the cheese, overlapping slightly. Sprinkle with lemon zest, salt, pepper, and red pepper flakes if using.
- Bake: Carefully transfer the pizza (with parchment) onto the preheated stone or baking sheet. Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly.
- Finish and Serve: Remove from oven and top with fresh basil or arugula. Slice and serve immediately.
Notes
- Use Meyer lemons for a sweeter, less bitter flavor.
- You can also add a drizzle of hot honey or a handful of prosciutto for a savory-sweet twist.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 slices
- Calories: 340
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
