Lemon Ricotta Cheese Pizza with Honey and Thyme Recipe

Introduction

This Lemon Pizza offers a bright and refreshing twist on traditional pizza. Combining zesty lemon flavors with creamy cheeses and fresh thyme, it’s a unique and delightful treat perfect for any pizza lover looking to try something new.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup warm water
• 1 teaspoon active dry yeast
• 1 tablespoon sugar
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/4 cup ricotta cheese
• 1/2 cup mozzarella cheese
• 1/4 cup Parmesan cheese
• 1 tablespoon fresh thyme
• 1 tablespoon olive oil (for drizzling)
• 1 tablespoon honey
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Step 1: In a medium bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the mixture is frothy.
2. Step 2: In a separate large bowl, mix together the all-purpose flour and salt.
3. Step 3: Add the frothy yeast mixture and olive oil to the flour and salt. Stir until a dough begins to form.
4. Step 4: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Step 5: Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
6. Step 6: While the dough rises, prepare the lemon topping by mixing ricotta, mozzarella, and Parmesan cheeses in a bowl. Stir in lemon zest and lemon juice until combined.
7. Step 7: Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
8. Step 8: Punch down the dough, roll it into a 12-inch round on a floured surface.
9. Step 9: Transfer the dough to parchment paper or a pizza peel if using a stone.
10. Step 10: Spread the cheese and lemon mixture evenly over the dough, leaving a small border for the crust.
11. Step 11: Sprinkle fresh thyme over the cheese mixture.
12. Step 12: Slide the pizza on parchment onto the preheated stone or baking sheet.
13. Step 13: Bake for 10-12 minutes until the crust is golden and cheese is bubbling and lightly browned.
14. Step 14: Remove from oven and drizzle with olive oil and honey.
15. Step 15: If desired, sprinkle red pepper flakes for a touch of heat.
16. Step 16: Let the pizza cool for a couple of minutes before slicing and serving.

Tips & Variations

• Use fresh lemon zest for the brightest flavor, and adjust the honey drizzle to balance the tanginess.
• Substitute fresh thyme with rosemary or basil for a different herbal note.
• For a gluten-free version, use a gluten-free flour blend designed for pizza dough.
• Add thinly sliced prosciutto after baking for a savory contrast.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or toaster oven to keep the crust crisp. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of active dry yeast?

Active dry yeast is recommended for best results, but you can substitute instant yeast using about 25% less quantity. Adjust rising times accordingly.

Is it necessary to use a pizza stone?

No, a pizza stone helps achieve a crispier crust but a baking sheet works well too. Just preheat the sheet along with the oven for better results.

Lemon Ricotta Cheese Pizza with Honey and Thyme Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

This Lemon Pizza recipe features a bright and zesty flavor profile with a tender homemade crust topped with a blend of ricotta, mozzarella, and Parmesan cheeses infused with lemon zest and juice. Fresh thyme adds aromatic earthiness, while a drizzle of olive oil and honey provides a perfect balance of richness and sweetness. Optionally, a touch of red pepper flakes adds a mild heat. It’s a delightful, unique twist on traditional pizza that can be enjoyed as a light meal or appetizer.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 1 12-inch pizza (serves 2-3) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup warm water
• 1 teaspoon active dry yeast
• 1 tablespoon sugar

Topping Ingredients

• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/4 cup ricotta cheese
• 1/2 cup mozzarella cheese
• 1/4 cup Parmesan cheese
• 1 tablespoon fresh thyme
• 1 tablespoon olive oil (for drizzling)
• 1 tablespoon honey
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Activate Yeast: In a medium bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy, indicating the yeast is active.
2. Mix Dry Ingredients: In a separate large bowl, mix together the all-purpose flour and salt thoroughly.
3. Form Dough: Once the yeast mixture is frothy, add it to the flour and salt mixture. Add the olive oil and stir until a dough begins to form.
4. Knead Dough: Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic, which helps develop the gluten for a good texture.
5. Let Dough Rise: Place the kneaded dough into a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
6. Prepare Cheese Topping: While the dough rises, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese in a small bowl. Stir in the lemon zest and lemon juice until well blended. Set aside.
7. Preheat Oven: Once the dough has risen, preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat up.
8. Shape Dough: Punch down the dough to release air bubbles, then turn it onto a floured surface and roll it into a thin round shape approximately 12 inches in diameter.
9. Transfer Dough: Carefully transfer the rolled-out dough onto parchment paper or a pizza peel if using a pizza stone.
10. Add Topping: Spread the cheese mixture evenly across the dough surface, leaving a small border around the edges for the crust.
11. Add Herbs: Sprinkle fresh thyme over the cheese layer for aromatic flavor.
12. Bake Pizza: Slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly and lightly browned.
13. Finish Pizza: Remove the pizza from the oven and immediately drizzle the top with olive oil and honey to add richness and sweetness.
14. Add Optional Heat: Sprinkle red pepper flakes if you like a hint of spiciness.
15. Serve: Let the pizza cool for a few minutes before slicing to allow the cheese to set slightly for easier serving.

Notes

• Using a pizza stone helps achieve a crispier crust but a baking sheet can be used as an alternative.
• Warm water should be around 105-115°F (40-46°C) to activate the yeast properly without killing it.
• For extra lemon flavor, consider adding more zest to the cheese mixture or a light drizzle of lemon juice before serving.
• If you don’t have fresh thyme, dried thyme can be substituted but use less as it’s more concentrated.
• To make this pizza vegetarian, ensure your cheeses are made with vegetarian rennet.
• Allowing the dough to rise in a warm place is crucial for a light and airy crust.

Keywords: lemon pizza, homemade pizza, cheesy pizza, lemon zest pizza, Italian pizza, vegetarian pizza