This Artichoke Lemon Ricotta Pizza is the definition of simple elegance. A creamy ricotta base lays the foundation for marinated artichoke hearts, tangy sun-dried tomatoes, and fragrant fresh basil. Just before serving, a bright squeeze of lemon juice lifts the flavors into something truly memorable.
Perfect for pizza night when you want something a little lighter and fresher, this vegetarian pizza delivers gourmet flavors with minimal effort. The contrast of creamy ricotta and tart lemon is balanced beautifully by the sweet chew of sun-dried tomatoes. Whether you’re hosting friends or making a solo indulgence, this recipe is a must-try for pizza lovers.
Ingredients
- 1 ball pizza dough store-bought or homemade
- 1 cup ricotta cheese
- 1 tbsp olive oil
- 1 clove garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup marinated artichoke hearts chopped
- 1/4 cup sun-dried tomatoes sliced
- 1/4 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1/4 cup fresh basil leaves torn
- 1/2 lemon juiced (fresh squeeze before serving)
- Optional: red pepper flakes for heat
Instructions
- Preheat the oven. Place your pizza stone or steel inside the oven and preheat to 500°F (260°C). Allow at least 30 minutes for the stone to heat fully.
- Prepare the ricotta base. In a small mixing bowl, combine ricotta cheese, olive oil, minced garlic, salt, and black pepper. Stir until smooth and creamy.
- Roll out the dough. On a lightly floured surface, roll out your pizza dough to about 12 inches in diameter. Transfer to a pizza peel dusted with flour or cornmeal.
- Assemble the pizza. Spread the ricotta mixture evenly over the dough, leaving a 1-inch border for the crust. Sprinkle shredded mozzarella and Parmesan over the ricotta.
- Add toppings. Evenly distribute chopped artichoke hearts and sliced sun-dried tomatoes across the pizza.
- Bake. Slide the pizza onto the preheated stone and bake for 10–12 minutes, until the crust is golden brown and the cheese is bubbling.
- Finish with fresh basil and lemon. Remove from oven, sprinkle with torn basil leaves, and squeeze fresh lemon juice over the top before slicing.
- Serve. Slice and enjoy immediately while warm and fragrant.
Notes
- Dough shortcut: Store-bought pizza dough works great, but if you have time, try making homemade dough for extra flavor.
- Vegan option: Swap ricotta for a plant-based alternative and use dairy-free mozzarella.
- Extra toppings: Try adding roasted garlic cloves or a drizzle of balsamic glaze for a gourmet twist.
- Storage: Leftover slices can be refrigerated up to 3 days; reheat on a skillet for a crisp crust.
FAQ ?
Q: Can I make Artichoke Lemon Ricotta Pizza without a pizza stone?
A: Yes, you can bake it on a baking sheet, though a pizza stone or steel gives the best crisp crust. Preheat your sheet in the oven for better results.
Q: Can I use frozen artichoke hearts?
A: Absolutely. Thaw them first, pat dry to remove excess moisture, and toss with olive oil before adding to the pizza.
Q: What wine pairs well with Artichoke Lemon Ricotta Pizza?
A: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the bright lemon and creamy ricotta flavors.
Q: How do I keep ricotta from making the pizza soggy?
A: Mix it with olive oil and garlic, and don’t overload the base. Baking at high heat also helps evaporate excess moisture.
Q: Can I meal-prep this pizza?
A: Yes, assemble the pizza (without baking) and refrigerate for up to 12 hours. Bake just before serving for the freshest taste.
Q: Is this recipe vegetarian-friendly?
A: Yes, it’s fully vegetarian. For a vegan version, use plant-based ricotta and cheese alternatives.
Q: What other toppings go well with lemon and ricotta?
A: Roasted asparagus, zucchini ribbons, or caramelized onions complement the tangy and creamy profile perfectly.
