Cheesy Lemon Pizza

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

1 pound refrigerated pizza dough

1 cup whole-milk ricotta

2 teaspoons grated lemon zest (from 2 lemons) 

1/2 teaspoon dried oregano 

1/4 teaspoon kosher salt 

All-purpose flour, for dusting hands and work surface

1 tablespoon olive oil

1 cup torn mozzarella

1/2 cup freshly grated Parmesan

1/4 cup fresh basil leaves, torn 

1/4 teaspoon red pepper flakes 

Directions

  1. Remove the pizza dough from the refrigerator 1 hour before starting.
  2. Position oven racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
  3. In a small bowl, combine the ricotta, lemon zest, oregano and salt. Set aside.
  4. 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.
  5. 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.

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