Description
This vibrant Zesty Summer Lemon Pizza offers a delightful blend of crisp crust, creamy cheeses, and bright, tangy lemon. It’s an unexpectedly fresh take on pizza, perfect for a light summer meal or appetizer.
Ingredients
Scale
- 1 ball (approx. 1 lb) pizza dough, store-bought or homemade
- 1/4 cup olive oil, plus more for drizzling
- 1 cup fresh whole milk ricotta cheese
- 8 oz fresh mozzarella, thinly sliced or torn
- 1–2 organic lemons, thinly sliced (and some for zest garnish)
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh oregano, chopped
- Pinch of red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 475-500°F (245-260°C) with a pizza stone or steel inside if using.
- On a lightly floured surface, roll out the pizza dough to your desired thickness (about 12-14 inches in diameter for a thin crust). Transfer dough to parchment paper or a pizza peel.
- Brush the dough evenly with 2 tablespoons of olive oil. Par-bake the crust for 3-5 minutes, until lightly puffed and set.
- Remove the crust from the oven. Spread the ricotta cheese evenly over the par-baked crust, leaving a small border.
- Layer the fresh mozzarella slices over the ricotta. Arrange the thinly sliced lemons on top of the mozzarella.
- Sprinkle with Parmesan cheese and fresh herbs. Lightly drizzle with remaining olive oil and season with salt, pepper, and optional red pepper flakes.
- Return the pizza to the oven and bake for 8-12 minutes, or until the crust is golden brown, the cheese is bubbly, and the lemons are slightly caramelized. Rotate halfway through baking if needed.
- Remove from oven, garnish with fresh lemon zest, a final drizzle of olive oil, slice, and serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins