Zesty Summer Lemon Pizza (Print Version)

A bright, tangy pizza featuring lemon ricotta, zucchini, and fresh herbs, perfect for summer.

# What You Need:

→ Pizza Dough

01 - 1 ball (about 9 oz) fresh pizza dough, store-bought or homemade

→ Lemon Ricotta Sauce

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 lemon juice
08 - 1/4 tsp kosher salt
09 - Freshly ground black pepper, to taste

→ Toppings & Garnish

10 - 1 small zucchini, thinly sliced into ribbons
11 - 1/2 cup mozzarella cheese, shredded
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

# Directions:

01 - Preheat oven to 475°F with a pizza stone or baking sheet inside. Prepare a floured surface for dough.
02 - Stretch or roll the pizza dough on the floured surface into a 12-inch round.
03 - In a small bowl, combine ricotta, mascarpone, olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Mix until smooth.
04 - Transfer dough to parchment paper. Spread the lemon ricotta mixture evenly, leaving a small border for the crust.
05 - Scatter zucchini ribbons, mozzarella, parmesan, and red onion evenly over the sauced base.
06 - Carefully transfer the pizza with parchment onto the hot stone. Bake for 10-12 minutes until the crust is golden and cheese bubbles.
07 - Remove from oven. Top immediately with fresh basil, mint, chili flakes, extra zest, and lemon slices. Slice and serve warm.

# Insider Tips:

01 -
  • It is the ultimate solution for using up summer squash and herbs that might be taking over your garden.
  • The creamy lemon base feels like a fancy restaurant appetizer but comes together in under thirty minutes.
02 -
  • Soggy pizza is the enemy here, so be careful not to overload the raw zucchini or use a sauce that is too runny.
  • Adding a tiny pinch of sugar to the lemon mixture can help balance the acidity if your lemons are particularly tart.
03 -
  • For a vegan version, swap the dairy cheeses for a high quality cashew based ricotta and omit the parmesan.
  • A sprinkle of chili flakes right before baking adds a subtle heat that lingers beautifully on the palate.

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