If you’re looking for a bright, fresh, and elegant pizza that’s just as perfect for a cozy dinner as it is for impressing guests, the Lemon Ricotta Dream Pizza is a must-try. This recipe brings together creamy ricotta cheese, the citrusy zing of lemon zest, and the peppery bite of fresh arugula for a pizza that feels both refreshing and indulgent.
Unlike heavier, sauce-laden pies, this white pizza leans on simplicity: a light ricotta and lemon base, gooey mozzarella, and a final squeeze of lemon juice that makes every bite sing. It’s a restaurant-quality pizza you can easily recreate at home.
Ingredients
- 1 ball pizza dough about 12–14 oz
- 3/4 cup ricotta cheese
- 1 tsp fresh lemon zest
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 cup fresh mozzarella torn into pieces
- 1 1/2 cups fresh arugula
- 1/2 fresh lemon for squeezing after baking
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes.
- On a floured surface, stretch or roll out the pizza dough into a 12-inch round.
- In a small bowl, mix ricotta cheese with lemon zest, olive oil, salt, and pepper.
- Spread the ricotta mixture evenly over the dough, leaving about an inch around the edges for the crust.
- Scatter torn mozzarella over the ricotta base.
- Transfer the pizza to the hot stone using a peel and bake for 10–12 minutes, until the crust is golden and crisp, and the cheese is bubbling.
- Remove from the oven and immediately top with fresh arugula.
- Squeeze half a lemon over the top just before serving.
- Slice and enjoy your Lemon Ricotta Dream Pizza!
Notes
- For extra flavor, drizzle honey over the finished pizza for a sweet-salty balance.
- Substitute baby spinach if arugula isn’t available.
- Add red pepper flakes for a little heat.
FAQ ?
Q: Can I use store-bought dough for Lemon Ricotta Pizza?
Yes! Store-bought dough works perfectly. Just let it come to room temperature before stretching.
Q: Can I make Lemon Ricotta Pizza without a pizza stone?
Absolutely. A baking sheet flipped upside down can act as a makeshift pizza stone. Preheat it with the oven for best results.
Q: What wine pairs best with Lemon Ricotta Pizza?
A crisp Sauvignon Blanc or a sparkling Prosecco pairs beautifully with the lemony, creamy flavors.
Q: Can I prepare the ricotta base ahead of time?
Yes, you can mix the ricotta, lemon zest, olive oil, salt, and pepper up to a day in advance and store it in the fridge.
Q: How do I keep arugula from wilting too much?
Add the arugula right after baking and serve immediately. The residual heat will gently soften it without making it soggy.
