Zesty Summer Lemon Pizza (Printable)
Tangy lemon and creamy ricotta on a golden crust with fresh herbs—a refreshing summer slice.
# What You'll Need:
→ Pizza Dough
01 - 1 ball (about 9 oz) fresh pizza dough, store-bought or homemade
→ Sauce & Cheese
02 - 1/2 cup ricotta cheese
03 - 2 tbsp mascarpone or cream cheese
04 - 1 tbsp extra-virgin olive oil
05 - 1 garlic clove, minced
06 - Zest of 1 large lemon
07 - 1 tbsp fresh lemon juice
08 - 1/4 tsp kosher salt
09 - Freshly ground black pepper, to taste
→ Toppings
10 - 1 small zucchini, thinly sliced into ribbons
11 - 1/2 cup shredded mozzarella cheese
12 - 1/2 small red onion, finely sliced
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup fresh basil leaves, torn
15 - 1 tbsp fresh mint leaves, chopped
16 - 1 tsp chili flakes (optional)
17 - Extra lemon zest and thin lemon slices, for garnish
# Step-by-step:
01 - Preheat oven to 475°F with a pizza stone or baking sheet inside to ensure even heat distribution.
02 - On a lightly floured surface, stretch or roll the pizza dough out to an approximate 12-inch round.
03 - In a small bowl, combine the ricotta, mascarpone, olive oil, minced garlic, lemon zest, lemon juice, kosher salt, and black pepper. Stir until smooth and well blended.
04 - Transfer the shaped dough onto a sheet of parchment paper. Spread the lemon ricotta mixture evenly across the base, leaving a small border around the edge for the crust.
05 - Distribute the zucchini ribbons, shredded mozzarella, grated Parmesan, and sliced red onion evenly over the ricotta layer.
06 - Carefully slide the pizza on its parchment paper onto the preheated stone or baking sheet. Bake for 10 to 12 minutes until the crust is golden and the cheese is bubbling.
07 - Remove from the oven and immediately top with torn basil, chopped mint, chili flakes if desired, additional lemon zest, and a few paper-thin lemon slices.
08 - Cut into wedges and serve warm.
# Expert Advice:
01 -
- The lemon ricotta base is a revelation you will want to smear on everything once you try it.
- It comes together fast enough for a weeknight but looks like something from a café patio menu.
- Those fresh herbs on top make every bite feel lighter than pizza has any right to be.
02 -
- If your dough keeps springing back while stretching it is too cold so give it another ten minutes at room temperature.
- The lemon slices go on after baking not before because precooked lemon rind turns bitter and harsh.
03 -
- Preheating the stone for at least thirty minutes is non negotiable if you want that charred, bakery style bottom crust.
- A microplane zester catches the lemon oils better than a box grater so use one if you have it.