Description
An elegant pizza featuring silky ricotta, sweet hot honey, and a blistered crust, elevated with lemon zest and fresh herbs.
Ingredients
Scale
- 1 ball (about 10–12 oz) pizza dough, stretched thin
- 1 tbsp olive oil, extra-virgin (for brushing the rim)
- 1 1/2 cups whole-milk ricotta (drained briefly if very loose)
- 1 tsp lemon zest (finely grated)
- 1/4 tsp fine sea salt (to season the ricotta)
- 1 tbsp olive oil (whisked into the ricotta)
- 1 cup shredded fresh mozzarella (low-moisture)
- 1/4 cup grated Parmigiano-Reggiano (finely grated)
- 3–4 tbsp hot honey (warmed for drizzling)
- 1 tsp red pepper flakes (optional)
- Fresh basil leaves (torn)
- Flaky sea salt (to finish)
Instructions
- Preheat the oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 45 minutes.
- Prepare the ricotta by whisking it with lemon zest, 1 tbsp olive oil, and 1/4 tsp sea salt until glossy and creamy.
- Shape the dough on a floured surface to a 10–12″ round, leaving a thicker rim. Brush the rim with olive oil.
- Assemble by spreading a thin layer of the ricotta mixture across the center, leaving the rim exposed. Scatter mozzarella and a light dusting of Parmigiano on top.
- Bake the pizza for 6–9 minutes, watching for a blistered, golden crust.
- Finish with a drizzle of hot honey, torn basil, red pepper flakes (if desired), and a pinch of flaky sea salt.
Notes
Drain ricotta for 10–15 minutes if watery. Serve on a warm board and garnish with extra basil and honey at the table.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg