Zesty Summer Lemon Pizza (Printable)
Bright lemon ricotta pizza with summer herbs, zucchini, and a golden crust—perfect for warm evenings.
# What you'll need:
→ Dough
01 - 1 ball (about 9 oz) fresh pizza dough, store-bought or homemade
→ Lemon Ricotta Base
02 - 1/2 cup ricotta cheese
03 - 2 tbsp mascarpone or cream cheese
04 - 1 tbsp extra-virgin olive oil
05 - 1 garlic clove, minced
06 - Zest of 1 large lemon
07 - 1 tbsp fresh lemon juice
08 - 1/4 tsp kosher salt
09 - Freshly ground black pepper, to taste
→ Toppings
10 - 1 small zucchini, thinly sliced into ribbons
11 - 1/2 cup shredded mozzarella cheese
12 - 1/2 small red onion, finely sliced
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup fresh basil leaves, torn
15 - 1 tbsp fresh mint leaves, chopped
16 - 1 tsp chili flakes (optional)
17 - Extra lemon zest and thin lemon slices for garnish
# How to make it:
01 - Preheat oven to 475°F with a pizza stone or baking sheet inside to ensure even heating.
02 - On a lightly floured surface, stretch or roll the pizza dough into an approximate 12-inch round.
03 - In a small bowl, combine ricotta, mascarpone, olive oil, minced garlic, lemon zest, lemon juice, kosher salt, and black pepper. Stir until smooth and creamy.
04 - Transfer the shaped dough onto a sheet of parchment paper. Spread the lemon ricotta mixture evenly across the base, leaving a small border around the edge.
05 - Arrange zucchini ribbons, shredded mozzarella, grated Parmesan, and sliced red onion evenly over the ricotta layer.
06 - Carefully slide the pizza on its parchment onto the preheated stone or baking sheet. Bake for 10 to 12 minutes until the crust is golden and the cheese is bubbling.
07 - Remove from the oven and immediately top with torn basil, chopped mint, chili flakes if desired, additional lemon zest, and a few paper-thin lemon slices. Slice and serve warm.
# Expert Tips:
01 -
- The lemon ricotta base is a total game changer, tangy and rich without weighing you down the way tomato sauce can on a hot day.
- It comes together in about 30 minutes, which means less time hovering over a stove and more time enjoying the evening.
02 -
- Do not skip preheating the stone or baking sheet, a cold surface will give you a soggy bottom and no amount of toppings can rescue that.
- Adding the herbs after baking rather than before keeps them bright and fresh tasting instead of charred and bitter.
03 -
- Room temperature dough is infinitely easier to shape, so take it out of the fridge half an hour before you plan to cook.
- If you want an extra crispy bottom, dust the parchment paper with a thin layer of semolina flour before placing the dough on it.