Description
A refreshing gourmet pizza topped with ricotta, mozzarella, Parmesan, lemon zest, fresh thyme, and a drizzle of honey. Bright, citrusy, and perfectly balanced with creamy richness and subtle sweetness.
Ingredients
2 cups all-purpose flour
1 tsp salt
1 tbsp olive oil
1/2 cup warm water
1 tsp active dry yeast
1 tbsp sugar
1 tbsp lemon zest
1 tbsp lemon juice
1/4 cup ricotta cheese
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese
1 tbsp fresh thyme
1 tbsp olive oil (for drizzling)
1 tbsp honey
1/2 tsp red pepper flakes (optional)
Instructions
- In a medium bowl, mix warm water, sugar, and yeast. Let sit 5 minutes until frothy.
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil, stirring until dough forms.
- Knead on a floured surface 8–10 minutes until smooth. Place in a lightly oiled bowl, cover, and rise 1–1.5 hours until doubled.
- In a bowl, mix ricotta, mozzarella, Parmesan, lemon zest, and lemon juice. Set aside.
- Preheat oven to 475°F (245°C) with pizza stone or baking sheet inside.
- Punch down dough, roll into a 12-inch round, and place on parchment paper or a peel.
- Spread cheese mixture over dough, leaving a border. Sprinkle with thyme.
- Transfer to hot baking surface. Bake 10–12 minutes until crust is golden and cheese bubbling.
- Remove, drizzle with olive oil and honey, sprinkle with red pepper flakes if using.
- Cool briefly before slicing and serving.
Notes
- Add arugula on top after baking for freshness.
- Swap thyme for basil or rosemary.
- Use goat cheese instead of ricotta for tanginess.
- Add thin zucchini or asparagus for extra veggies.
- Make flatbread using naan or pita as a base.
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 10–12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 15 mg
