Ingredients
Scale
- 1 pre-made pizza dough (about 12–14 ounces)
- 1 cup whole milk ricotta cheese
- 3 tablespoons extra virgin olive oil, divided
- 1 large lemon, very thinly sliced and seeds removed
- 1 cup shredded low-moisture mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon flaky sea salt and fresh black pepper
Instructions
- Step 1: Preheat the oven to 450°F (230°C) with a pizza stone or inverted baking sheet placed inside to heat thoroughly. Lightly stretch or roll out the pizza dough onto a floured surface or parchment paper until it reaches your desired thickness.
- Step 2: In a small bowl, combine the ricotta cheese, minced garlic, 2 tablespoons of olive oil, and a pinch of black pepper. Spread this mixture evenly over the rolled dough, leaving a 1-inch border for the crust.
- Step 3: Sprinkle the mozzarella cheese evenly over the ricotta base. Arrange the very thin lemon slices across the pizza surface, spacing them out slightly, and then sprinkle with the chopped fresh rosemary and sea salt.
- Step 4: Carefully slide the pizza onto the hot pizza stone or baking sheet. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and lightly caramelized.
- Step 5: Remove the pizza from the oven and immediately drizzle the remaining 1 tablespoon of extra virgin olive oil over the entire surface. Let the pizza cool for 2 minutes before slicing and serving.
Notes
- For optimal crust texture, store leftover slices loosely wrapped in foil or an airtight container in the refrigerator for up to three days, placing a paper towel beneath the pizza to absorb excess moisture.
- To bring the crust back to life, reheat slices in a toaster oven or standard oven at 300°F (150°C) for about 5 to 8 minutes until the bottom is crisp and the cheese is bubbly.
- For an exceptional finish, drizzle the warm pizza with a touch of hot honey or sprinkle with crushed red pepper flakes to introduce a pleasant balance of sweetness and heat against the tangy lemon.
- Chef's Tip: Ensure your lemon slices are truly paper-thin (less than 1/8 inch) and seeded; this guarantees the rind softens completely during the high heat bake and prevents any bitterness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American