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This lemon ricotta and basil white pizza is the sunny showstopper my family craves on warm evenings. Creamy ricotta laced with bright lemon and garlic pairs with mozzarella parmesan and a shower of fresh basil. Each bite feels like summer on a plate and it is a lighter alternative to tomato-based pizzas that never feels like a compromise.
This pizza honestly changed how I feel about lemon as a savory ingredient. I first served it as a nibbly appetizer and now friends ask for it every get together.
Ingredients
- Ricotta cheese: Provides a creamy mild base and binds the sauce ingredients well
- Fresh basil: Infuses the whole pizza with summery herbal aroma look for firm vibrant leaves
- Garlic: Adds depth and sharpness choose plump fresh cloves
- Olive oil: Creates a silky spreadable sauce and helps everything brown
- Sea salt and black pepper: Sharpen all the flavors use fine grain salt and freshly ground pepper
- Oregano: Gives subtle Mediterranean warmth dried is easiest but fresh is lovely if you have it
- Lemon zest and juice: The pizza's secret weapon go for a large juicy lemon and zest only the yellow
- Mozzarella cheese: Brings classic pizza melt ability choose whole milk for best results
- Parmesan cheese: Sharpens everything with its nutty tang use freshly grated if possible
- Lemon slices: Provide pops of freshness and beautiful color always remove seeds for best eating
- Extra basil: Scattered on top just before baking elevates everything
Step-by-Step Instructions
- Prepare the Dough:
- Stretch your pizza dough gently into a twelve inch round directly in your cast iron pan or pizza pan. Let it rest for a few minutes if it keeps shrinking back so you get an even base.
- Mix the Ricotta Lemon Sauce:
- In a mixing bowl combine the ricotta cheese chopped basil minced garlic olive oil salt black pepper oregano zest from one large lemon and juice from half. Mix until totally smooth and creamy. The consistency should be spreadable not runny.
- Spread the Saucy Base:
- Use the back of a spoon to gently spread the ricotta lemon mixture over your dough base leaving about an inch bare around the edges for that rustic crust.
- Layer the Toppings:
- Sprinkle mozzarella evenly across the sauce then follow with the parmesan. Arrange very thin slices of lemon over the top to let the flavor infuse the pizza as it bakes. Scatter the remaining basil over everything.
- Bake to Golden Perfection:
- Place the pan in your preheated oven following your dough's instructions usually hottest oven possible for a crisp base. Bake until the crust is bubbling golden at the edges and the cheese melts and browns in spots.
- Cool Slice and Serve:
- Allow the pizza to rest a few minutes so the cheese sets then slide onto a cutting board slice and serve while still warm and fragrant.
No red sauce needed it seriously wowed my tomato loving uncle. I love the hint of lemony tartness in every bite. My favorite part is letting my daughter help zest the lemon which always fills the kitchen with a vacation feeling. The combination of basil and lemon now reminds me of lazy afternoons and family laughs.
How to Store Leftovers
Cool any extra slices completely and wrap tightly in foil. Refrigerate for up to three days. To reheat place the slices in a hot skillet to crisp the base again or bake at a moderate oven temp until hot. This pizza tastes lovely at room temperature too which makes it a winning packable lunch.
Fun Ingredient Swaps
If basil is not available fresh arugula or baby spinach make great substitutes stirred into the ricotta. Swap parmesan with pecorino or asiago for extra sharpness. Try a creamy goat cheese for half the ricotta for tangy dimension. Use Meyer lemons if you want a sweeter citrus note.
Serving Suggestions
Serve with a simple salad of baby greens tossed in lemon and olive oil or a bowl of chilled melon for a sunny picnic. I love a glass of sparkling water with cucumber to pair with those zesty flavors. For a cozy brunch option slice the pizza smaller and offer it alongside fruit salad and iced tea or prosecco.
Origins of the White Pizza
White pizza has roots in Roman cucina povera when folks made do without tomatoes and layered cheese and olive oil on fresh dough. Adding lemon and basil modernizes this classic and highlights Italian cooking's focus on bright fresh ingredients over heavy sauces.
This pizza brings sunshine to any meal and is guaranteed to become a new favorite at your table.
Recipe Q&A
- → What makes this pizza unique for summer?
The addition of lemon zest and thin lemon slices brings a bright, refreshing taste, which pairs perfectly with fresh basil and creamy ricotta for a light seasonal flavor.
- → Can store-bought dough be used?
Yes, any fresh or prepared pizza dough can be stretched and topped as described, making this an easy option for homemade pizza night.
- → How thin should lemon slices be?
Slice the lemon as thinly as possible—removing seeds—so the citrus brightens the pizza without overpowering each bite.
- → What kind of ricotta works best?
Use whole-milk ricotta for richness and a creamy texture that spreads easily as a flavorful base.
- → Which herbs can be substituted for basil?
Fresh oregano, thyme, or even a little flat-leaf parsley can supply an herbal lift if basil isn't available.