Zesty Summer Lemon Pizza (Print)

A bright pizza featuring tangy lemon, creamy ricotta, and fresh herbs.

# What You’ll Need:

01 - 1 ball fresh pizza dough (approximately 8 oz or 250 g)

02 - 1/2 cup ricotta cheese

03 - 2 tablespoons mascarpone cheese or cream cheese

04 - 1 tablespoon extra-virgin olive oil

05 - 1 garlic clove, minced

06 - Zest of 1 large lemon

07 - 1 tablespoon fresh lemon juice

08 - 1/4 teaspoon kosher salt

09 - Freshly ground black pepper, to taste

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 tablespoon fresh mint leaves, chopped

16 - 1 teaspoon chili flakes (optional)

17 - Extra lemon zest and thin lemon slices, for garnish

01 - Preheat oven to 475°F. Place a pizza stone or heavy baking sheet inside to heat thoroughly.

02 - On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round.

03 - Whisk together ricotta, mascarpone, olive oil, garlic, lemon zest, lemon juice, salt, and pepper until smooth.

04 - Transfer dough to parchment paper. Spread the lemon ricotta mixture evenly over the base, leaving a border for the crust.

05 - Arrange zucchini ribbons, mozzarella, parmesan, and red onion slices over the sauced dough.

06 - Carefully transfer the pizza onto the hot stone or sheet. Bake for 10 to 12 minutes until the crust is golden and cheese bubbles.

07 - Remove from oven. Top immediately with fresh basil, mint, chili flakes, lemon zest, and thin lemon slices.

01 -

The lemon ricotta base acts like a vibrant sauce that keeps the crust crisp
It requires almost zero cooking time, making it perfect for a quick weeknight dinner

02 -

Avoid putting too much ricotta mixture on the dough, or the center will get soggy
Let the pizza rest for a minute or two after baking to set the cheese for easier slicing

03 -