Zesty Lemon Ricotta Pizza (Print version)
Tangy lemon and creamy ricotta on golden crust with fresh summer herbs and zucchini ribbons.
# Ingredient List:
→ 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
# How To Make It:
01 - Preheat oven to 475°F with a pizza stone or baking sheet inside for even heat distribution.
02 - On a lightly floured surface, stretch or roll the pizza dough into an approximate 12-inch round.
03 - In a small bowl, combine the 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 across the surface, leaving a small border around the edge for the crust.
05 - Arrange the zucchini ribbons, shredded mozzarella, grated parmesan, and sliced red onion evenly over the ricotta base.
06 - Carefully slide the pizza on its parchment paper onto the preheated 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 - Cut into wedges and serve warm.
# Expert Advice:
01 -
- The lemon ricotta base is a revelation that makes people close their eyes when they take their first bite.
- It comes together fast enough for a weeknight but looks like something you would order at a rooftop restaurant.
02 -
- Do not skip preheating the stone or the crust will never get that charred, crispy bottom you want.
- Thinly sliced toppings are the secret because thick pieces release too much water and turn the base into a swamp.
03 -
- Dust your parchment paper with a little semolina or cornmeal for extra crunch on the bottom.
- Taste the ricotta mixture before spreading it and adjust the salt because cheeses vary wildly in saltiness.