Description
A bright and creamy white pizza topped with paper-thin lemon slices, fresh ricotta, garlic-infused oil, and aromatic basil.
Ingredients
1 lb Pizza dough (homemade or store-bought)
1 large Meyer lemon, sliced paper-thin
1 cup fresh Ricotta cheese
1.5 cups shredded Mozzarella cheese
4 cloves Garlic, minced
1/4 cup Extra virgin olive oil
1 tsp Sea salt
1/2 tsp Black pepper
1/4 tsp Red pepper flakes
1/2 cup fresh Basil leaves
1 tbsp Honey (optional drizzle)
Instructions
Step 1: Preheat your oven to its highest setting, ideally 500°F (260°C), with a pizza stone or heavy baking sheet inside.
Step 2: In a small bowl, combine the extra virgin olive oil and minced garlic. Let it sit for 10 minutes to infuse.
Step 3: Divide the pizza dough into two equal balls. On a floured surface, stretch each ball into a 12-inch circle.
Step 4: Brush the garlic-infused oil generously over the surface of the dough, leaving a 1-inch border for the crust.
Step 5: Sprinkle the shredded mozzarella evenly over the oil, then add small dollops of ricotta cheese across the surface.
Step 6: Arrange the paper-thin lemon slices on top of the cheese, ensuring they do not overlap too much.
Step 7: Season with sea salt, black pepper, and red pepper flakes.
Step 8: Carefully transfer the pizza to the preheated stone and bake for 8-10 minutes, or until the crust is golden and the cheese is bubbling.
Step 9: Remove from the oven and immediately top with fresh basil leaves and a drizzle of honey if desired. Serve the lemon pizza hot.
Notes
Use Meyer lemons if possible for a sweeter rind. If using regular lemons, blanch the slices for 30 seconds in boiling water to reduce bitterness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Vegetarian & Vegan
- Cuisine: Italian
Nutrition
- Serving Size: 1 Slice
- Calories: 295 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg
