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Lemon Ricotta Pizza Recipe by Chef Jennifer Pongonis

Ingredients

  • as needed
    Olive oil
  • 1
    prepared artisan pizza dough (for a 12-inch pie)
  • 6 oz.
    shredded mozzarella cheese
  • 0.25 oz.
    fresh oregano leaves, chopped
  • 0.25 oz.
    fresh basil leaves, chopped
  • 1 ea.
    lemon
  • 1 T
    chopped fresh parsley
  • 1/4 tsp.
    kosher salt
  • 2 oz.
    whole milk ricotta cheese
  • 1 T
    minced garlic

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.