California cuisine is all about letting fresh, seasonal ingredients shine and this Crispy Kale & Lemon Ricotta Pizza is the perfect embodiment of that spirit. The earthy crunch of kale meets the silky creaminess of ricotta, while a burst of lemon zest brings a sunny brightness to every bite. It’s vibrant, elegant, and just indulgent enough to make you feel like you’re treating yourself while still eating something nourishing.
Picture pulling this beauty from the oven: a golden, artisan crust topped with lemon-kissed ricotta, melted mozzarella, crisp kale leaves, and a drizzle of fragrant olive oil. Each slice offers a balance of textures soft and creamy beneath, light and crunchy on top that keeps you coming back for more. This is pizza that’s just as perfect for a spring brunch as it is for a casual dinner with a chilled glass of white wine.
Equipment
Ingredients
For the Dough:
- 250 g 2 cups bread flour
- 160 ml ⅔ cup warm water
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
For the Lemon Ricotta Base:
- 200 g 1 cup ricotta cheese
- Zest of 1 lemon
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For the Toppings:
- 2 cups kale leaves stems removed, torn into bite-sized pieces
- 1 tbsp olive oil plus extra for drizzling
- 1 tsp flaky sea salt
- 60 g ½ cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- Freshly cracked black pepper to taste
Instructions
Prepare the Dough:
- In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add flour, salt, and olive oil. Mix until dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Transfer to an oiled bowl, cover, and let rise for 1–2 hours until doubled in size.
Make the Lemon Ricotta:
- Mix ricotta, lemon zest, lemon juice, salt, and pepper in a small bowl.
- Stir until smooth and creamy. Set aside.
Prepare the Kale:
- Toss kale leaves with olive oil and flaky sea salt.
- Massage gently for 1–2 minutes to soften and coat evenly.
Assemble the Pizza:
- Preheat oven to 250°C (480°F) with a pizza stone inside.
- Punch down dough, roll into a 12-inch circle, and place on a floured pizza peel or baking sheet.
- Spread lemon ricotta evenly over dough.
- Sprinkle mozzarella and Parmesan over the top.
- Arrange kale leaves so they cover the cheese without overlapping too much.
Bake & Finish:
- Bake for 7–9 minutes until crust is golden, cheese is bubbling, and kale edges are crisp.
- Drizzle with extra olive oil and finish with freshly cracked black pepper.
- Slice and serve immediately.
Notes
- For extra crispy kale, avoid layering leaves on top of each other.
- Add chili flakes for a subtle heat.
- This pizza pairs perfectly with Sauvignon Blanc or sparkling water with lemon.
