Ingredients
Scale
- 1 pound store-bought or homemade pizza dough
- 1 cup whole-milk ricotta cheese
- 2 medium lemons (zest and thinly sliced)
- 8 ounces fresh mozzarella, torn into small pieces
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves, torn
Instructions
- Step 1: Preheat oven to 475°F (245°C). Lightly flour a pizza peel or baking sheet, then stretch or roll the pizza dough into a 12 to 14-inch circle.
- Step 2: In a small bowl, combine the ricotta cheese with the lemon zest, salt, and pepper. Spread this ricotta mixture evenly over the pizza dough, ensuring to leave a 1-inch border for the crust.
- Step 3: Distribute the torn fresh mozzarella pieces evenly over the ricotta base. Arrange the very thinly sliced lemon rounds across the top of the cheese layer.
- Step 4: Carefully transfer the pizza to the preheated oven and bake for 10 to 14 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Step 5: Remove the pizza from the oven. Drizzle the entire pizza with the 2 tablespoons of olive oil, then scatter the torn fresh basil leaves over the top before slicing and serving immediately.
Notes
- Store any leftovers tightly wrapped in aluminum foil in the refrigerator for up to 2 days, understanding that the fresh basil will wilt slightly.
- Reheat slices on a sheet pan in an oven preheated to 350°F (175°C) for about 5-7 minutes, checking often to restore the crispness of the crust without drying out the cheese.
- For a final layer of texture and subtle heat, consider adding a light sprinkle of red pepper flakes after baking, which beautifully complements the creamy ricotta and sharp lemon.
- When preparing the lemons for the topping, make sure they are sliced almost paper-thin; thick slices can release too much bitter pith during baking and overwhelm the delicate flavor balance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American