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Freshly baked lemon ricotta and pea shoot pizza on a wooden board, garnished with lemon zest and pea shoots

Lemon Ricotta & Pea Shoot Pizza

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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Main Course
Cuisine: Italian
Keyword: GourmetPizza, LAPizza, LemonRicotta, peasproutpizza, Pizza, SpringPizza, VegetarianPizza
Servings: 4 people
Author: Jay Trabelsi

Equipment

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

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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