Description
LEMON PIZZA delivers bright flavor for Easy Summer Dinnersunlock quick ideas and a zesty twist thats ready in minutes and irresistibly fresh
Ingredients
Pizza dough (store-bought or homemade) – 1 lb (450 g)
Olive oil – 2 tbsp
Garlic, minced – 1–2 cloves
Lemons (zest and juice) – 1 large lemon (zest 2 tsp, juice 2 tbsp)
Ricotta cheese – 1/2 cup (120 g)
Mozzarella cheese, shredded – 1 1/2 cups (170 g)
Fresh arugula – 2 cups (60 g)
Parmesan cheese, grated – 1/4 cup (20 g)
Fresh basil or thyme – 1–2 tbsp chopped
Sea salt and freshly ground black pepper – to taste
Red pepper flakes – Pinch (optional)
Capers (optional) – 1–2 tbsp
Honey (optional drizzle) – a few drops
Instructions
- Preheat your oven to 475°F (245°C); place a pizza stone in the oven to preheat if you have one.
- Roll or stretch the dough to a 12-inch circle on a lightly floured surface.
- In a small bowl, mix the ricotta with lemon zest, lemon juice, minced garlic, and a pinch of salt.
- Spread the lemon-ricotta mixture evenly over the stretched dough.
- Scatter mozzarella and parmesan over the ricotta.
- Add optional toppings: capers, a pinch of red pepper flakes, and drizzle a little olive oil.
- Bake 12–15 minutes, until the crust is crisp and the cheese is melted and bubbly.
- Remove from the oven and top with fresh arugula and shaved cheese.
- Garnish with fresh basil or thyme; drizzle a little more olive oil if desired; slice and serve.
Notes
A bright lemon-forward white pizza with ricotta and mozzarella on a crisp crust, finished with arugula and shaved cheese for a refreshing, weeknight-friendly pizza.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Pizza
- Cuisine: Italian
Nutrition
- Serving Size: 6 slices
- Calories: 320 calories
- Sugar: 2–4 g
- Fat: 15–20 g
- Carbohydrates: 30–34 g
- Fiber: 2–4 g
- Protein: 12–15 g
