Lemon Pizza Recipe

A bright and zesty lemon pizza topped with creamy ricotta, mozzarella, caramelized onions, and fresh arugula. Perfect for spring and summer, this Mediterranean-inspired pizza is light, fresh, and full of flavor.

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Course: Appetizer, Dinner, Lunch

Cuisine: Italian-Inspired, Mediterranean

Prep Time: 20

Cook Time: 15

Dough Rest Time: 30

Total Time: 1 5

Servings:

Calories: 375kcal

Cost: $10–$14

Equipment

Pizza stone or baking sheet For baking the pizza
Rolling pin To shape the dough
Mixing bowl For ricotta and lemon mixture
Microplane Grater For zesting the lemons
Pizza peel or large spatula For transferring pizza (optional)

Ingredients

Main Ingredients

1 ball Pizza dough Homemade or store-bought thin crust
1 cup Ricotta cheese Whole milk, drained
1 cup Fresh mozzarella Torn into chunks
⅓ cup Parmesan cheese Freshly grated
2 tablespoon Lemon juice Freshly squeezed
2 Lemons Zest of 2 Meyer or regular lemons
2 cups Arugula Fresh
¼ cup Caramelized onions Pre-cooked
2 tablespoon Olive oil Extra virgin
¼ teaspoon Red pepper flakes Optional, for a hint of heat
Salt and pepper To taste
2 tablespoon Fresh basil Torn

Optional Add-ins

6 oz Grilled chicken Sliced, for a lemon pepper chicken variation
½ cup Marinated artichoke hearts Chopped
2 tablespoon Pine nuts Lightly toasted
Goat cheese Substitute for ricotta for a tangier version

Instructions

Preheat oven and roll out the dough.
Mix lemon ricotta and season.
Spread ricotta on dough and brush crust.
Add mozzarella, onions, parmesan, and spices.
Bake until golden and bubbly.
Add arugula, basil, and olive oil after baking.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition