Zesty Summer Lemon Pizza (Printable)
A bright, savory slice featuring tangy lemon zest, whipped ricotta, and fresh zucchini ribbons on a golden crust.
# What You'll Need:
→ Dough & Crust
01 - 1 ball fresh pizza dough (approximately 8.8 oz / 250 g)
→ Lemon Ricotta Sauce
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 lemon juice
08 - 1/4 tsp kosher salt
09 - Freshly ground black pepper to taste
→ Toppings & Garnishes
10 - 1 small zucchini, thinly sliced into ribbons
11 - 1/2 cup mozzarella cheese, shredded
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
17 - Extra lemon zest and thin lemon slices for garnish
# How-To Steps:
01 - Preheat your oven to 475°F. Place a pizza stone or heavy baking sheet inside to heat up.
02 - On a floured surface, stretch or roll the pizza dough out to a 12-inch round.
03 - In a small bowl, combine the ricotta, mascarpone, olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. Whisk until the mixture is smooth and creamy.
04 - Transfer the dough onto a piece of parchment paper. Spread the lemon ricotta mixture evenly over the base, leaving a small border for the crust.
05 - Scatter the zucchini ribbons, mozzarella, parmesan, and sliced red onion evenly over the sauce.
06 - Carefully transfer the pizza, using the parchment paper, onto the hot pizza stone or baking sheet. Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbly.
07 - Remove the pizza from the oven. Top with fresh basil, mint, chili flakes, extra lemon zest, and thin lemon slices. Slice and serve immediately.
# Expert Advice:
01 -
- The ricotta and lemon base creates a creamy, tangy vibe that feels lighter than traditional tomato sauce.
- It bakes up in barely 12 minutes, making it a lifesaver for quick weeknight dinners.
02 -
- Do not overload the ricotta base, or the crust will become soggy in the center before the edges finish baking.
- Using a pizza stone truly makes a difference for that satisfying crunch, but preheating a heavy baking sheet is a great backup.
03 -
- Grate your parmesan fresh from a wedge to avoid the powdery texture of pre-grated cheese.
- Finish with flaky sea salt instead of regular table salt for a professional crunch.