If you are looking to brighten up your dinner table with a dish that perfectly balances creamy, tangy, and fresh flavors, this Lemon Pizza with Ricotta and Fresh Basil Recipe is an absolute must-try. The crispy, golden crust layered with melty mozzarella and luscious ricotta sets the stage for the fragrant lemon slices and zesty lemon zest to shine. Fresh basil adds that final herbaceous note that ties everything together in a way that feels both elegant and comforting. This is not just any pizza—it’s a vibrant celebration of bright citrus and creamy cheese that you and your loved ones will want to make again and again.
Ingredients You’ll Need
These ingredients are delightfully simple but essential—each one plays a vital role in creating a pizza that’s bursting with flavor, texture, and beautiful color. You’ll be surprised how a few quality, fresh ingredients transform into a truly special meal.
- Pizza dough (1 ball, about 12–14 oz): Provides the perfect chewy and crispy canvas for the topping.
- Olive oil (2 tablespoons): Brushed on the dough to bring richness and help the garlic bloom.
- Garlic clove, minced (1): Adds a subtle savory kick that enhances the citrus notes.
- Shredded mozzarella cheese (1 cup): Melts beautifully for cheesy, gooey goodness.
- Ricotta cheese (½ cup): Creamy and mild, it balances the tangy lemon slices perfectly.
- Small lemon, thinly sliced and seeds removed (1): The star ingredient that brings freshness and zest.
- Lemon zest (1 teaspoon): Reinforces bright citrus flavor without extra moisture.
- Red pepper flakes (¼ teaspoon, optional): Adds just a hint of heat to contrast the sweet and tart.
- Salt and black pepper to taste: Essential seasonings to enhance every flavor layer.
- Fresh basil or arugula for garnish (1 tablespoon): Adds fresh herbal brightness as a finishing touch.
How to Make Lemon Pizza with Ricotta and Fresh Basil Recipe
Step 1: Preheat and Prepare Your Oven
Begin by heating your oven to 475°F (245°C) and placing a pizza stone or baking sheet inside to get scorching hot. This step is critical for achieving that coveted crispy crust that supports all your toppings without getting soggy.
Step 2: Shape the Dough
On a lightly floured surface, stretch or roll your pizza dough into a 12-inch round. This size strikes a great balance between crispy edges and a satisfying amount of toppings. Transfer the dough onto a piece of parchment paper—it makes sliding the pizza onto the hot surface effortless.
Step 3: Layer Your Flavors
Brush the dough generously with olive oil, then sprinkle the minced garlic evenly over the surface. A cloud of garlic aroma will develop as it bakes. Next, scatter shredded mozzarella cheese across the dough, followed by dollops of creamy ricotta spaced evenly to create luscious pockets of creaminess.
Step 4: Add the Lemon and Seasonings
Arrange the thinly sliced lemon slices on top, overlapping gently to create a vibrant pattern. Sprinkle lemon zest over the slices for an extra pop of citrus aroma. Add salt and pepper to your taste, and if you like a hint of heat, sprinkle on red pepper flakes as well.
Step 5: Bake to Perfection
Carefully transfer your pizza, along with the parchment, onto the preheated stone or baking sheet. Bake for 10 to 12 minutes until the crust is golden brown and the cheese is bubbling temptingly. Keep an eye so the lemon edges don’t char too much but get nicely roasted.
Step 6: Finish with Fresh Herbs
Remove the pizza from the oven and immediately scatter fresh basil leaves or a handful of arugula on top. The warmth slightly wilts the herbs, releasing their fragrance without overpowering the delicate lemon flavor.
How to Serve Lemon Pizza with Ricotta and Fresh Basil Recipe
Garnishes
Adding fresh basil or peppery arugula on top is a simple but stunning garnish that contrasts the creamy cheeses and citrus slices. A drizzle of good quality olive oil or a scattering of grated Parmesan can also elevate the presentation and flavor.
Side Dishes
This light but flavorful pizza pairs wonderfully with crisp green salads, such as a simple mixed greens salad with lemon vinaigrette, or a crunchy fennel salad to keep the citrus theme vibrant. Roasted vegetables or a chilled glass of white wine can also complete this Mediterranean-inspired feast.
Creative Ways to Present
For a fun twist, try serving the Lemon Pizza with Ricotta and Fresh Basil Recipe as smaller personal-sized pizzas or even cut into rectangular “pizza fingers” perfect for parties and sharing. You can also drizzle honey or hot honey over the top for a sweet-spicy finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly, but reheating can bring back much of its original texture and flavor.
Freezing
You can freeze the pizza before baking by wrapping it tightly in plastic wrap and aluminum foil. Keep it frozen for up to 1 month. Bake from frozen, adding a few more minutes to the baking time, for a quick, delicious meal any day.
Reheating
To revive your leftover Lemon Pizza with Ricotta and Fresh Basil Recipe, reheat it in a 375°F oven for about 8-10 minutes on a baking sheet to restore crispness. Avoid microwaves if you want to keep the crust nice and crunchy.
FAQs
Can I use regular lemons instead of Meyer lemons?
Absolutely! Regular lemons provide a bright, tart flavor while Meyer lemons are sweeter and less acidic. Both work well, but adjust the amount according to your taste preference to avoid overwhelming the cheese.
Is it possible to make this pizza vegan?
Yes, you can replace the mozzarella and ricotta with vegan cheese alternatives. Use a good-quality plant-based ricotta and mozzarella to maintain the creamy texture and melt factor.
Can I add protein like chicken or prosciutto?
Definitely! Adding thin slices of prosciutto after baking or grilled chicken pieces before baking can add a delicious savory dimension that pairs beautifully with the citrus and cheese.
How thin should the lemon slices be?
Thin slices about 1/8 inch thick work best. They cook evenly and become tender without drying out or overpowering the pizza with bitterness from the pith.
What if I don’t have a pizza stone?
No worries! A baking sheet works perfectly fine. Just be sure to preheat it to get your crust nice and crispy, and use parchment paper to make transferring the pizza easier.
Final Thoughts
This Lemon Pizza with Ricotta and Fresh Basil Recipe is one of those delightful dishes that surprises and delights with every bite. It’s simple enough for a weeknight dinner yet elegant enough to impress guests any day of the week. Trust me, once you try this gorgeous combination of fresh lemon, creamy ricotta, and fragrant basil, it will become a new favorite you’ll want to come back to again and again. So go ahead, give it a whirl—you’re just a few easy steps away from pizza magic!
Print
Lemon Pizza with Ricotta and Fresh Basil Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Lemon Pizza recipe offers a unique and refreshing twist on traditional pizza by combining tangy lemon slices and zest with creamy ricotta and melted mozzarella cheese. Perfectly baked to a golden crust with a hint of garlic and finished with fresh basil or arugula, this gourmet citrus pizza is easy to make and serves as a delightful vegetarian main course.
Ingredients
Pizza Dough and Base
- 1 ball pizza dough (about 12–14 oz)
- 2 tablespoons olive oil
- 1 garlic clove, minced
Cheese Toppings
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
Additional Toppings
- 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 Oven and Prepare Surface: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat. This ensures a crispy crust once baked.
- Shape Dough: On a floured surface, stretch or roll out the pizza dough into a 12-inch round. To make transfer easier, place the shaped dough on parchment paper.
- Add Olive Oil and Garlic: Brush the dough evenly with olive oil and sprinkle the minced garlic over the surface to infuse flavor into the base.
- Add Cheeses: Spread shredded mozzarella cheese evenly over the dough, then add dollops of ricotta cheese across the surface for creamy bursts.
- Arrange Lemon and Season: Lay thin lemon slices over the cheese, slightly overlapping. Sprinkle lemon zest, salt, black pepper, and red pepper flakes if using, to balance brightness and heat.
- Bake the Pizza: Carefully transfer the pizza on the parchment paper onto the preheated pizza stone or baking sheet. Bake for 10–12 minutes, until the crust is golden and cheese is bubbly and melted.
- Garnish and Serve: Remove the pizza from the oven and immediately top with fresh basil or arugula for a peppery freshness. Slice and serve hot.
Notes
- Use Meyer lemons for a sweeter, less bitter lemon flavor.
- Consider adding a drizzle of hot honey for a sweet-spicy contrast.
- For a savory-sweet twist, top with a handful of prosciutto after baking.
