US Foods Food Fanatics Chef Jennifer Pongonis’ The Pongonis Pizza with Lemon Ricotta

Ingredients for Lemon Ricotta Pizza

Yield: 1 (12-inch) pizza

1 prepared artisan pizza dough (for a 12-inch pie)

Olive oil

1 T minced garlic

2 oz. whole milk ricotta cheese

1/4 tsp. kosher salt

1 T chopped fresh parsley

1 ea. lemon

0.25 oz. fresh basil leaves, chopped

0.25 oz. fresh oregano leaves, chopped

6 oz. shredded mozzarella cheese

Step-by-Step Preparation

Step 1 – Stretch and Prepare the Dough

Stretch dough to 12 inches.

Step 2 – Build the Garlic and Olive Oil Base

Brush dough with olive oil and top evenly with the minced garlic.

Step 3 – Mix the Lemon Ricotta Topping

In a separate bowl, mix ricotta with salt, chopped parsley, and the zest and juice from the lemon (about 1 teaspoon zest and 1 tablespoon juice, setting some zest aside for garnish).

Step 4 – Assemble the Pizza

Place small dollops of the lemon ricotta mixture around the pizza. Top with the mozzarella cheese.

Step 5 – Bake Until Golden and Bubbly

Bake pizza at 425°F for about 7 to 10 minutes, or until crust is golden brown and cheese is bubbly.

Step 6 – Garnish with Fresh Herbs and Lemon Zest

Garnish with the chopped fresh basil, oregano and remaining lemon zest.