Description
This Lemon Pizza recipe features a delightful blend of tangy lemon zest and juice with creamy ricotta, mozzarella, and Parmesan cheeses atop a homemade thin crust. Enhanced with fresh thyme and a drizzle of honey and olive oil, this unique pizza offers a refreshing, savory-sweet flavor perfect for a light meal or appetizer.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup warm water
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
Topping Ingredients
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 1/4 cup Parmesan cheese
- 1 tablespoon fresh thyme
- 1 tablespoon olive oil (for drizzling)
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Activate Yeast: In a medium bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy, signaling the yeast is active.
- Mix Dry Ingredients: In a separate large bowl, mix together the all-purpose flour and salt thoroughly to evenly distribute the seasoning.
- Form Dough: Once the yeast mixture is frothy, add it to the flour and salt mixture along with the olive oil. Stir until a dough begins to form.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic, developing gluten structure.
- Let Dough Rise: Place the kneaded dough into a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Prepare Cheese Topping: While the dough rises, combine ricotta, mozzarella, Parmesan cheeses with lemon zest and lemon juice in a small bowl. Stir well to form a creamy lemon cheese mixture.
- Preheat Oven: Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet in the oven to heat for a crispier crust.
- Shape Dough: Punch down the risen dough to release air bubbles, then turn it onto a floured surface. Roll the dough into a thin, 12-inch diameter round shape.
- Prepare for Baking: Transfer the rolled dough onto parchment paper or a pizza peel if using a stone, ensuring easy transfer to the oven.
- Apply Topping: Spread the cheese mixture evenly over the dough surface, leaving a small border around the edges for the crust.
- Add Herbs: Sprinkle fresh thyme evenly over the cheese layer for an aromatic flavor.
- Bake Pizza: Slide the prepared pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10-12 minutes until the crust is golden brown and the cheese is bubbly with light browning.
- Finish with Drizzle: Remove pizza from the oven and immediately drizzle with olive oil and honey for a balance of savory and sweet notes.
- Add Optional Heat: If desired, sprinkle red pepper flakes on top for a subtle spicy kick.
- Rest and Serve: Let the pizza cool for a couple of minutes before slicing and serving to allow flavors to settle. Enjoy your fresh lemon pizza!
Notes
- Ensure water is warm, not hot, to avoid killing the yeast.
- Using a pizza stone enhances crust crispiness but a baking sheet works fine as well.
- The honey drizzle balances the tart lemon flavor with sweetness.
- Red pepper flakes are optional; omit if you prefer no spice.
- Allow dough to fully rise for best texture and flavor development.
- Fresh thyme complements the lemon and cheese, but you can substitute with rosemary if preferred.
