Lemon Ricotta Pizza – Creamy, Zesty & Perfectly Crispy
A fresh white pizza made with whipped ricotta, thin lemon slices, olive oil, and herbs on a perfectly blistered crust. Light, flavorful, and effortlessly elegant.
Ingredients
- 1 pizza dough homemade or store-bought
- 1 cup whole-milk ricotta cheese
- 1 small lemon very thinly sliced, seeds removed
- 1 tablespoon lemon zest
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 teaspoon fresh thyme leaves or rosemary
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: mozzarella or burrata for extra creaminess
- Optional: chili flakes or a light honey drizzle
Instructions
- Preheat oven to 475–500°F (245–260°C). Use a pizza stone or steel if available.
- In a bowl, mix ricotta, lemon zest, olive oil, salt, and black pepper until smooth.
- Stretch pizza dough into a 10–12 inch circle on parchment paper.
- Spread ricotta mixture evenly over the dough, leaving a small border around the edges.
- Arrange lemon slices evenly across the pizza.
- Drizzle lightly with olive oil and sprinkle with thyme.
- Bake for 10–12 minutes, until the crust is puffed and golden.
- Finish with a drizzle of olive oil, flaky salt, and optional chili flakes or honey. Slice and serve immediately.
Notes
Tips & Variations
- Extra cheesy: Add mozzarella, fontina, or burrata before baking.
- Herb swap: Try basil, oregano, or a mix of fresh herbs.
- Vegan option: Use plant-based ricotta and dairy-free dough.
- Sweet & savory: A light honey drizzle balances the lemon beautifully.
Storage
- Best enjoyed fresh for optimal texture and flavor
- Store leftovers in an airtight container for up to 2 days
- Reheat in the oven or a dry skillet for best results