Zesty Summer Lemon Pizza (Printable Version)
Tangy lemon ricotta pizza topped with zucchini, fresh basil, and mint for a bright summer meal.
# What You 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 tablespoons mascarpone 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
→ 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 tablespoon fresh mint leaves, chopped
16 - 1 teaspoon chili flakes (optional)
17 - Extra lemon zest and thin lemon slices, for garnish
# Directions:
01 - Preheat oven to 475°F with a pizza stone or baking sheet inside for even heat distribution.
02 - On a lightly floured surface, stretch or roll the pizza dough out to approximately a 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 over the base, leaving a small border around the edge.
05 - Distribute the zucchini ribbons, shredded mozzarella, grated Parmesan, and sliced red onion evenly across the pizza.
06 - Carefully slide the pizza on its parchment directly 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. Slice and serve warm.
# Expert Advice:
01 -
- The lemon ricotta base tastes like sunshine on a spoon and completely replaces traditional tomato sauce without anyone missing it.
- It comes together in about half an hour, which means you can pull it off even on a weeknight when the kitchen already feels too hot.
02 -
- If you skip preheating the stone, the crust will steam rather than crisp and you will end up with a soggy bottom that no amount of toppings can fix.
- Overloading the pizza with zucchini or onion releases too much water during baking, so keep the toppings in a single thin layer.
03 -
- Zest the lemon directly into the ricotta bowl so none of those precious oils escape onto the counter.
- Let the dough rest uncovered for ten minutes after stretching it, because relaxed dough holds its shape better in the oven and puffs up dramatically around the edges.