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A freshly baked ricotta pizza with spinach and tomatoes on a wooden table.

Ricotta Pizza

A fresh twist on classic pizza, this Ricotta Pizza boasts a thin, crispy crust topped with a rich, garlicky ricotta spread accented by lemon zest, sweet blistered cherry tomatoes, and fragrant basil. Ideal for a weeknight dinner or a gourmet snack, its simple ingredients bring together authentic Italian flavors in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Course main dish
Cuisine Italian
Servings 4

Equipment

  • Mixing Bowls: One for the dough and one for the ricotta topping.
  • Measuring cups/spoons
  • Small Bowl: For activating yeast.
  • Whisk or Fork: To mix the yeast.
  • Rolling Pin: For stretching the dough.
  • Pizza Stone or Baking Sheet: Preheated for a crispy crust.
  • Parchment Paper: For easy transfer and cleanup.
  • Knife & Cutting Board: For chopping garlic, zesting lemon, and halving tomatoes.
  • Oven: Preheated to a high temperature.

Ingredients
  

  • For the Dough
  • Active Dry Yeast: 2¼ teaspoons 1 packet
  • Sugar: 1 teaspoon
  • Warm Water: 1¼ cups about 110°F/43°C
  • All-Purpose Flour: 3 cups plus extra for dusting
  • Salt: 1½ teaspoons
  • Olive Oil: 1 tablespoon plus a little extra for drizzling
  • For the Ricotta Topping
  • Ricotta Cheese: 1½ cups use whole-milk for creamier texture
  • Garlic: 2 cloves minced
  • Lemon Zest: From 1 lemon
  • Salt & Freshly Ground Black Pepper: To taste
  • Cherry Tomatoes: 1 cup halved
  • Extra Virgin Olive Oil: For drizzling about 1 tablespoon
  • Fresh Basil Leaves: A handful roughly torn
  • Optional: A pinch of red pepper flakes for a subtle kick.

Instructions
 

  • Activate the Yeast:
  • In a small bowl, combine the warm water, sugar, and yeast. Whisk briefly and let stand for 5–10 minutes until the mixture becomes frothy.
  • Make the Dough:
  • In a large bowl, mix the flour and salt.
  • Pour in the activated yeast mixture and olive oil. Stir until a shaggy dough forms.
  • Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. (Alternatively, use a stand mixer fitted with a dough hook on medium speed for 6–7 minutes.)
  • Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
  • Prepare the Topping:
  • In a small bowl, mix together the ricotta cheese, minced garlic, lemon zest, salt, and pepper. Taste and adjust seasoning as needed.
  • Gently toss the halved cherry tomatoes with a drizzle of olive oil and a pinch of salt.
  • Preheat the Oven:
  • Place a pizza stone (or baking sheet) in the oven and preheat to 475°F (245°C) at least 30 minutes before baking.
  • Assemble the Pizza:
  • Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
  • Roll or stretch the dough into a 12-inch round (or your preferred shape and thickness) and transfer it onto a piece of parchment paper.
  • Spread the ricotta mixture evenly over the dough, leaving a small border for the crust.
  • Distribute the dressed cherry tomatoes evenly over the ricotta.
  • If desired, sprinkle a pinch of red pepper flakes for extra heat and drizzle a little more olive oil on top.
  • Bake:
  • Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet.
  • Bake for 10–12 minutes, or until the crust is golden and crisp and the tomatoes have begun to blister.
  • Finish & Serve:
  • Remove the pizza from the oven and immediately scatter the fresh basil leaves on top.
  • Let it rest for 2 minutes before slicing.
  • Serve warm and enjoy!
  • Details
  • Prep Time: 20 minutes (excluding dough rising)
  • Rise Time: 60 minutes
  • Cook Time: 10–12 minutes
  • Total Time: Approximately 1 hour 32 minutes
  • Yield: Serves 4 (cut into 4 equal servings)
  • Category: Main Dish / Pizza
  • Method: Baked
  • Cuisine: Italian
  • Diet: Vegetarian
  • Keywords
  • Ricotta, Pizza, Italian, Vegetarian, Homemade Dough, Fresh Basil, Cherry Tomatoes, Garlic, Lemon Zest, Crispy Crust
  • Nutrition (Per Serving Estimate)
  • (Based on 1/4 of the pizza; approximate values)
  • Serving Size: ~1/4 pizza (approximately 300 g)
  • Calories: ~525 kcal
  • Total Fat: ~38 g
  • Saturated Fat: ~12 g
  • Unsaturated Fat: ~26 g
  • Trans Fat: 0 g
  • Carbohydrates: ~68 g
  • Dietary Fiber: ~4 g
  • Sugars: ~5 g
  • Protein: ~17 g
  • Cholesterol: ~35 mg
  • Sodium: ~700 mg
  • Note: Nutritional values are estimates and can vary based on ingredient brands and exact measurements.

Notes

Dough Tips: For an even crisper crust, allow the rolled-out dough to rest for 10 minutes before adding toppings. This relaxes the gluten and prevents shrinkage during baking.
Cheese Variations: If you’d like an extra cheesy pizza, try dotting small pieces of mozzarella over the ricotta.
Make Ahead: The dough can be made in advance and refrigerated overnight. Allow it to come to room temperature before rolling it out.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free pizza flour blend following package directions.
Serving Suggestion: Pair with a simple arugula salad dressed in lemon vinaigrette for a complete meal.
Enjoy crafting this delightful Ricotta Pizza that brings a touch of Italy right into your kitchen!
Keyword Ricotta, Pizza, Italian, Vegetarian, Homemade Dough, Fresh Basil, Cherry Tomatoes, Garlic, Lemon Zest, Crispy Crust