Cheesy Lemon Pizza
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 407
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 44
- Sodium
- 786
- Total: 40 min
- Active: 20 min
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
- 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.