Description
A fresh and flavorful pizza topped with creamy ricotta, mozzarella, and zesty lemon.
Ingredients
Scale
- 1 ball pizza dough, homemade or store-bought
- 1 large lemon (unwaxed, preferably; Meyer or regular)
- 3/4 cup ricotta cheese
- 3/4 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1–2 tablespoons olive oil
- 1–2 garlic cloves, finely sliced
- Pinch of flaky sea salt
- Handful of fresh basil leaves
- Freshly ground black pepper
Instructions
- Preheat your oven to the hottest setting, ideally 475°F (245°C) or hotter if your oven’s got that kind of ambition. Get a baking stone or metal tray in there to heat up too.
- Zest the lemon. You want all those fragrant oils. Then, thinly slice half of it into paper-thin rounds.
- Roll or stretch your dough out on a little flour. If you get a weird shape, just call it “rustic” — it’s a good word for imperfect pizza.
- Brush the dough with olive oil. Scatter or spread the ricotta over the base.
- Layer on mozzarella, then sprinkle the Parmesan over that.
- Add your garlic slices all over, then decorate with the lemon slices. Sprinkle zest and a little flaky sea salt over the top. If you want, drizzle with a bit more oil here.
- Slide onto the hot tray or stone. Bake 11-13 minutes, or until the edges go golden and the cheese bubbles.
- Out of the oven, top with torn basil leaves, some grinds of black pepper, and an extra sprinkle of lemon zest for zing. Let cool a minute.
- Slice, serve, and expect at least one skeptical “what IS this?” — which is always a good sign.
Notes
- This pizza is best served hot, fresh from the oven.
- Feel free to adjust the amount of garlic and lemon according to your taste.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg