Description
This Lemon Pizza recipe offers a delightful twist on traditional pizza by combining the fresh, zesty flavors of lemon with creamy ricotta and mozzarella cheeses. Baked to perfection with a golden crust and infused with hints of thyme or basil, this vegetarian pizza makes for an elegant and refreshing main course suitable for any occasion.
Ingredients
Scale
For the Dough and Base
- 1 ball pizza dough (store-bought or homemade, about 12–14 oz)
- 1 tablespoon olive oil
- Cornmeal or flour for dusting
Cheeses and Toppings
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- 1 lemon, thinly sliced and seeds removed
- 1 teaspoon lemon zest
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon fresh thyme leaves or chopped basil
- Salt and black pepper to taste
- Crushed red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat thoroughly. This ensures a crispy crust when baking.
- Prepare Dough: On a lightly floured surface, roll or stretch the pizza dough into a 12-inch circle. Make sure the dough is evenly shaped for consistent baking.
- Dust and Transfer: Dust a pizza peel or a second baking sheet with cornmeal or flour to prevent sticking, then transfer the rolled-out dough onto it carefully.
- Add Olive Oil and Cheese: Brush the surface of the dough evenly with olive oil. Sprinkle the shredded mozzarella cheese over the entire surface to create a cheesy base layer.
- Top with Ricotta and Lemon: Add dollops of ricotta cheese spaced evenly across the pizza. Arrange the thin lemon slices on top of the cheeses, distributing them for balanced flavor in every bite.
- Season: Sprinkle the lemon zest, grated Parmesan cheese, and fresh thyme or basil over the pizza. Season with salt and black pepper according to your taste.
- Bake: Carefully transfer the pizza from the peel or baking sheet onto the preheated pizza stone or baking sheet in the oven. Bake for 10–12 minutes until the crust is golden brown and cheese is bubbling and slightly browned.
- Finish and Serve: Remove the pizza from the oven and let it cool for a couple of minutes. Optionally, sprinkle crushed red pepper flakes for a spicy kick. Slice the pizza into 4 pieces and serve warm.
Notes
- Use Meyer lemons for a sweeter, less bitter lemon flavor and slice them paper-thin to ensure they roast well without overpowering.
- For extra freshness, pair the lemon pizza with a simple arugula salad dressed lightly with olive oil and lemon juice.
- Ensure the pizza stone or baking sheet is thoroughly heated before baking for the best crust texture.
- The pizza dough can be homemade or store-bought; adjust resting times if using homemade dough.
- Substitute fresh basil if thyme is unavailable, both herbs complement the lemon and cheese beautifully.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 slice (1/4 pizza)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
