Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Pizza Pro

Recipe by Mitchell

🎓 Wood-Fired Oven Expert ⏰ Seasonal Ingredient Chef 🍽️ Dough Master

❤️ My Recipe Story

"I first tried a lemon pizza at a tiny seaside restaurant in Sorrento and was skeptical. But one bite changed everything. The high heat of the oven caramelizes the lemons, taming their sourness and turning the rind tender. I recreated this version at home using a ricotta base to mimic that creamy Italian texture."

Jake loves bringing artisanal restaurant concepts into the home kitchen. He focuses on bold flavor pairings and mastering homemade doughs.

View All Mitchell's Recipes →
A rustic round pizza topped with melted white cheese, thin lemon slices, and green herbs on a marble surface.

The Key: Slicing the Lemons

The success of this pizza depends entirely on how you prep the lemon. You must slice the lemon as thinly as possible—paper thin. A mandoline slicer is the best tool for this, but a very sharp knife and a steady hand will work too.

When sliced this thin, the rind (pith) cooks through completely in the short baking time, losing its bitterness and becoming tender. If the slices are too thick, they will be chewy and overpowering. Be sure to pick out all the seeds before placing them on the pizza.

💡 Professional Tip

If you are sensitive to bitterness, you can blanch the lemon slices in boiling water for 1 minute and pat them dry before putting them on the pizza. This softens the rind and removes some of the essential oils.

Frequently Asked Questions

Yes! Because the slices are so thin and roasted at high heat, the rind softens and becomes delicious to eat. It adds a nice texture and floral aroma.

Absolutely. A ball of fresh dough from the bakery section of your grocery store works perfectly. Just let it sit at room temperature for 30 minutes before stretching so it's pliable.

Fresh basil, rosemary, or oregano are great alternatives to thyme. A handful of arugula tossed in olive oil added *after* the pizza comes out of the oven is also a fantastic addition.

It's primarily savory, but the roasted lemon adds a unique tart-sweet dimension. The optional honey drizzle enhances the sweetness, creating a perfect salty-sweet-tart balance.

Yes, salty cured meats pair wonderfully with lemon. Try adding prosciutto or pancetta. Add prosciutto *after* baking so it doesn't dry out.

Ricotta can release moisture. Use a high-quality ricotta and drain it if it seems watery. Also, ensure your oven is very hot to crisp the bottom quickly.

If you don't like ricotta, you can use a garlic oil base or a crème fraîche base. Goat cheese crumbles are also a delicious substitute for ricotta.

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to crisp up the crust again. Microwave will make it rubbery.

Recipe Troubleshooting Guide

✅

Dough Snaps Back

Problem: The dough shrinks when you try to stretch it.

Solution: The gluten is too tight. Cover it and let it rest at room temperature for another 15-20 minutes, then try again. Cold dough is also harder to stretch.

✅

Bitter Pizza

Problem: The lemon flavor is too aggressive or bitter.

Solution: The lemon slices were likely too thick. Next time, use a mandoline. To fix the current pizza, drizzle generously with honey or add more cheese to mask the bitterness.

✅

Burnt Lemons

Problem: The lemons charred too much before the crust was done.

Prevention: Every oven is different. If the top is browning too fast, move the pizza to a lower rack or cover loosely with foil for the last few minutes of baking.

✅

Bland Flavor

Problem: The pizza tastes flat.

Recovery: Lemon pizza needs salt to pop. Sprinkle flaky sea salt over the finished pizza. The red pepper flakes also add necessary contrast.

✅

Soggy Center

Problem: The middle of the pizza is wet.

Prevention: You may have overloaded the toppings. Go lighter on the ricotta next time. Ensure you are baking at a very high temperature (475°F+).

✅

Flavor Variations

Too Sweet: Add blueberries and omit the garlic/thyme for a dessert version.

Too Salty: Add capers or anchovies for an umami punch.

Bland: Rub the crust with garlic butter before serving.

Ingredients for lemon pizza including dough ball, lemons, ricotta, mozzarella, and thyme on a marble counter.

The Cheese Blend

For a white pizza, you need a creamy element to replace the tomato sauce. Ricotta is perfect for this. It provides a milky, sweet base that cushions the sharp lemon slices. Whole milk ricotta will give you the best, creamist texture.

Mozzarella is added for the 'pull' and browning. A low-moisture, part-skim mozzarella is best here as fresh mozzarella might release too much water when combined with the ricotta and lemon juice.

Essential Ingredient Notes

  • Lemons: Meyer lemons are sweeter and have thinner skins than regular lemons, making them an excellent choice if you can find them.
  • Ricotta Cheese: Drain any excess liquid from the ricotta container before using to prevent a soggy crust.
  • Fresh Thyme: Thyme has a woody, floral note that pairs classically with lemon. Use fresh leaves for the best aroma; dried thyme can be gritty.
A close up of raw dough being topped with dollops of ricotta and thin lemon slices.

Serving Suggestions

This pizza is best enjoyed hot, straight from the oven. The lemon scent will be most fragrant when warm. It makes a fantastic light dinner accompanied by a simple green salad with a vinaigrette dressing.

For a flavor boost right before serving, try drizzling hot honey (honey infused with chili) over the slices. The heat and sugar work miracles with the roasted citrus.

High Heat Baking

Pizza needs high heat to get that restaurant-quality rise and char. Crank your oven as high as it goes (usually 500°F or 550°F) and let it preheat for at least 45 minutes to saturate the stone or steel with heat.

Zesty Lemon Pizza with Ricotta & Herbs

Prep 20 min
Cook 15 min
Serves 4 servings
Level Intermediate

📋 Ingredients

Dough & Base

  • 1/2 cup Ricotta Cheese
    Whole milk preferred
  • 1 cup Mozzarella
    Shredded
  • 2 tbsp Olive Oil
    Mixed with garlic
  • 2 cloves Garlic
    Minced

Toppings

  • 1 lb Pizza Dough
    Room temperature
  • 1 large Lemon
    Sliced paper-thin, seeds removed
  • 1 tbsp Fresh Thyme
    Leaves stripped from stems
  • 1 tbsp Honey
    Optional, for garnish

Instructions

  1. Preheat Oven

    Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.

  2. Prep the Dough

    On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch circle. Transfer it to a piece of parchment paper or a cornmeal-dusted pizza peel.

  3. Season Base

    In a small bowl, mix the olive oil and minced garlic. Brush this mixture all over the surface of the dough.

  4. Add Cheeses

    Spread the ricotta cheese evenly over the dough, leaving a 1-inch border for the crust. Sprinkle the shredded mozzarella cheese over the ricotta.

  5. Add Lemons

    Arrange the thin lemon slices in a single layer on top of the cheese. (Make sure seeds are removed).

  6. Bake

    Transfer the pizza to the oven (or onto the hot stone). Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

  7. Garnish and Serve

    Remove from the oven. Immediately sprinkle with fresh thyme leaves, red pepper flakes, salt, and pepper. Drizzle with a little honey if desired to balance the tartness. Slice and serve hot.

Recipe Notes & Tips

Mandoline Safety

Use a mandoline slicer to get the lemons thin enough, but be extremely careful and use the hand guard. Thin slices are crucial for ensuring the rind cooks through and isn't bitter.

Honey Drizzle

Don't skip the honey! A light drizzle right before serving contrasts beautifully with the savory cheese and tart lemon, elevating the whole dish.

Protein Additions

This pizza is delicious as is, but if you want protein, grilled chicken or thin slices of prosciutto added after baking work very well.