- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 407
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 44 mg
- Sodium
- 786 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 407
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 44 mg
- Sodium
- 786 mg
Ingredients
Directions
- Remove the pizza dough from the refrigerator 1 hour before starting.
- Position oven racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
- In a small bowl, combine the ricotta, lemon zest, oregano and salt. Set aside.
- Using a touch of flour to prevent sticking, stretch out the pizza dough into an 11-by-16-inch oval. Coat a baking sheet with the olive oil. Transfer the dough to the baking sheet and spread evenly with the ricotta mixture, leaving a 1/2-inch border. Sprinkle the mozzarella over the ricotta.
- Bake on the lower rack for 10 minutes. Rotate to the upper rack and bake until deep golden brown, an additional 10 minutes. Remove the pizza to a cooling rack and sprinkle with the Parmesan, basil and pepper flakes. Cut into pieces and serve.
