Lemon Ricotta Pizza

This lemon ricotta pizza has a complex flavor profile with a blend of sweet, savory, and spicy!

Course Main Course

Cuisine American

Keyword honey lemon pizza, lemon ricotta pizza

Prep Time 20

Cook Time 15

Total Time 35

Servings personal-size pizzas

Calories 333kcal

Author Snacking in Sneakers

Ingredients

For the pizza:

1 cup part-skim ricotta cheese
Zest of a lemon
2 tbsp lemon juice
1 tbsp olive oil divided
¼ tsp salt
¼ tsp pepper
2 cups spinach arugula blend loosely packed
2 tbsp honey
½ tsp crushed red pepper optional, adjust according to heat preference

For the crust*:

1 ½ cups self-rising flour plus more for your work surface
½ tsp garlic powder
1 ⅛ cup plain nonfat Greek yogurt

Instructions

Preheat the oven to 450 degrees F. Grease two baking sheets and set aside for now.
In a mixing bowl, combine the ricotta, lemon zest, lemon juice, ½ tablespoon of the olive oil, salt, and pepper. Stir until well combined then set aside for now.
Prepare the crust: In another mixing bowl, combine the self-rising flour and garlic powder. Stir in the Greek yogurt. When a shaggy dough forms, knead the dough with your hands right in the mixing bowl. Continue kneading for a few minutes until the dough has fully come together and is smooth.
Divide the dough into four equal pieces. On a well-floured surface, roll each ball of dough out into a rectangle or circle personal-size pizza, aiming for a thickness of around ⅛ to ¼-inch. Transfer to the baking sheets (two per baking sheet).
Place the baking sheets with the crusts in the oven and par-bake for 5 minutes.
Meanwhile, in another bowl, toss together the greens with the remaining ½ tablespoon of olive oil.
When the crusts are ready, remove from the oven. Spread the ricotta mixture on each, then top with greens and drizzle with the honey. Sprinkle on crushed red pepper (if using).
Return the pizzas to the oven and cook for another 7-9 minutes, until the pizza crusts are slightly crisp on the bottom, the greens have wilted a bit, and everything is warm. Enjoy!

Notes

*If you’d prefer, use store-bought pizza crust rather than homemade. This homemade version is a higher protein dough, though, so the nutrition analysis will vary using store-bought.
For reference, ⅛ cup = 2 tablespoons.
Feel free to use either spinach or arugula if you can’t find a blend.

Nutrition analysis (approximate per pizza): 333 calories, 9 g fat, 3.5 g saturated fat, 700 mg sodium, 45 g carbohydrate, 1.5 g fiber, 11.5 g sugar, 18.5 g protein, Vitamin D: 0%, Calcium: 30%, Iron: 14%, Potassium: 6%

Nutrition

Calories: 333kcal