Lemon Ricotta & Pea Shoot Pizza – A Spring Symphony on Crust

There’s something magical about spring produce it sings of new beginnings, fresh air, and vibrant flavors. This Lemon Ricotta & Pea Shoot Pizza captures that essence in every bite. Creamy ricotta is brightened with zesty lemon, layered over a crackling golden crust, and topped with delicate pea shoots that bring a peppery green freshness. It’s a pizza that feels like sunshine on your plate.

Looking for a light, fresh pizza idea? This lemon ricotta and pea shoot pizza is a spring-inspired recipe that combines creamy cheese, zesty lemon, and vibrant greens on a crisp crust. Perfect for vegetarians and seasonal eaters!

Inspired by California farmers’ markets and Italian countryside simplicity, this pie is a celebration of lightness and balance. It’s ideal for those warmer days when you crave something satisfying yet not heavy. Whether you’re hosting a garden brunch or enjoying a quiet evening on the patio, this pizza invites you to savor the season one slice at a time.

Lemon Ricotta & Pea Shoot Pizza

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: GourmetPizza, LAPizza, LemonRicotta, peasproutpizza, Pizza, SpringPizza, VegetarianPizza

Servings: 4 people

Author: Jay Trabelsi

Equipment

• Mixing bowl: For combining and kneading the dough or mixing the ricotta.
• Rolling pin (or hands): To shape the pizza base.
• Baking stone or sheet pan: Ensures even cooking and a crisp bottom crust.
• Microplane or zester: To extract fine lemon zest.
• Pizza cutter or sharp knife: For clean, satisfying slices.

Ingredients

For the Dough (or use store-bought)

• 2 cups all-purpose flour
• 1 tsp instant yeast
• ¾ cup warm water
• 1 tbsp olive oil
• ½ tsp salt

For the Lemon Ricotta Base

• 1 cup whole-milk ricotta
• 1 tsp lemon zest about 1 small lemon
• 1 tbsp lemon juice
• 1 small garlic clove grated
• ¼ tsp salt
• Freshly ground black pepper to taste

Toppings

• 1 tbsp olive oil for brushing
• ½ cup mozzarella shredded
• ¼ cup Parmesan finely grated
• 1 cup fresh pea shoots
• 1 tsp chili flakes optional
• Extra lemon zest for garnish

Get Recipe Ingredients

Instructions

Make the Dough (if from scratch):

• In a bowl, combine flour, yeast, and salt. Stir in warm water and olive oil. Mix and knead until smooth (about 5–7 minutes). Cover and let rise for 1 hour in a warm spot.

Prepare Lemon Ricotta Spread:

• In a small bowl, mix ricotta with lemon zest, lemon juice, garlic, salt, and pepper. Set aside.

Preheat Oven:

• Heat to 475°F (245°C) with a pizza stone or baking sheet inside.

Notes

• Shortcut: Use high-quality store-bought pizza dough to save time.
• Variations: Add prosciutto or thinly sliced zucchini for a heartier twist.
• Make it vegan: Substitute dairy-free ricotta and vegan mozzarella.
• Storage: Best enjoyed fresh, but leftovers keep in the fridge for up to 2 days.

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