Zesty Summer Lemon Pizza (Print)

A bright and refreshing creation featuring tangy lemon, creamy ricotta, and fresh herbs—a unique twist perfect for warm-weather dining.

# What You Need:

→ Base

01 - 1 ball fresh pizza dough (about 9 ounces)

→ Sauce & Cheese Blend

02 - 1/2 cup ricotta cheese
03 - 2 tablespoons mascarpone or cream cheese
04 - 1 tablespoon extra-virgin olive oil
05 - 1 garlic clove, minced
06 - Zest of 1 large lemon
07 - 1 tablespoon lemon juice
08 - 1/4 teaspoon kosher salt
09 - Freshly ground black pepper to taste

→ Toppings & Garnish

10 - 1 small zucchini, thinly sliced into ribbons
11 - 1/2 cup mozzarella cheese, shredded
12 - 1/2 small red onion, finely sliced
13 - 1/4 cup grated parmesan cheese
14 - 1/4 cup fresh basil leaves, torn
15 - 1 tablespoon fresh mint leaves, chopped
16 - 1 teaspoon chili flakes (optional)
17 - Extra lemon zest and thin lemon slices for garnish

# How To Make It:

01 - Place a pizza stone or baking sheet in the oven and preheat to 475°F.
02 - On a floured surface, stretch or roll the dough into a 12-inch round.
03 - Mix ricotta, mascarpone, olive oil, garlic, lemon zest, lemon juice, salt, and pepper until smooth.
04 - Transfer dough to parchment. Spread the cheese mixture evenly, leaving a border.
05 - Top with zucchini ribbons, mozzarella, parmesan, and red onion.
06 - Bake on the hot stone or sheet for 10-12 minutes until golden and bubbly.
07 - Top with fresh basil, mint, chili flakes, lemon zest, and slices. Slice and serve warm.

# Expert Tips:

01 -
  • The creamy lemon ricotta base feels like a cool breeze on a hot day.
  • It transforms simple zucchini into a gourmet topping that even vegetable skeptics will crave.
02 -
  • Do not overload the pizza with the ricotta mixture, or the center will become soggy before the crust cooks through.
  • Slicing the zucchini incredibly thin is crucial because thick slices will remain raw and crunchy in the short baking time.
03 -
  • Use a vegetable peeler to create long, elegant ribbons of zucchini instead of using a knife.
  • If the top is browning too fast, move the rack to the lower third of the oven.

Go Back