Name: Lemon Herb Ricotta Grandma Pizza
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian-inspired cuisine
Ingredients: 2.5 cup all-purpose flour; 1 tsp active dry yeast; 1 cup warm water (105-115°F (40-46°C)); 1 tsp sugar; 1 tsp salt; 2 tbsp olive oil (plus more for pan); 15 oz ricotta cheese (whole milk preferred); 1 tbsp lemon zest (from 1 large lemon); 1 tbsp fresh basil (chopped); 1 tbsp fresh parsley (chopped); 1 tbsp fresh chives (chopped); 2 pcs garlic (cloves, minced); 0.5 cup parmesan cheese (grated); 0.5 tsp salt; 0.25 tsp black pepper; olive oil (for drizzling); red pepper flakes (optional, for garnish)

A rectangular slice of Grandma pizza, rich with creamy ricotta cheese, is presented from an overhead perspective. The topping is generously adorned with finely chopped fresh green herbs like basil, parsley, and chives, alongside bright yellow lemon zest, creating a vibrant contrast against the white cheese. A subtle sheen of olive oil adds to its allure. The golden-brown, slightly crispy crust of

Embark on a culinary journey with this Lemon Herb Ricotta Grandma Pizza, a vibrant and inventive take on the beloved Italian-American classic. Grandma pizza, with its rustic charm and distinct rectangular shape, offers a uniquely satisfying experience, boasting a tender, focaccia-like crust that develops delightfully crispy edges and a soft, airy interior. This particular rendition elevates the traditional by layering it with a luxurious, homemade ricotta cheese blend. Infused with bright, zesty lemon and a garden medley of fresh herbs such as aromatic basil, fresh parsley, and delicate chives, each bite is a symphony of contrasting yet harmonious flavors. A generous drizzle of high-quality extra virgin olive oil and a sprinkle of flaky sea salt before serving enhance its simple elegance, drawing out the natural goodness of every ingredient. Perfect for a family dinner, a lively gathering with friends, or a sophisticated appetizer, this pizza promises a light yet profoundly satisfying meal. It’s an approachable recipe that introduces sophisticated flavor profiles, making fresh ingredients shine without being overly complicated. The creamy ricotta, the invigorating lemon, and the fragrant herbs converge to create a truly memorable experience that will undoubtedly impress and become a new favorite in your pizza repertoire.

Preparation time: 30 min
Cooking time: 25 min
Total time: 55 min
Servings: 8

Instructions

Prepare the Dough

1In a large bowl, dissolve sugar and yeast in warm water. Let sit for 5-10 minutes until foamy.
2Add flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix until a shaggy dough forms.
3Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-5 minutes.
4Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Ricotta Topping

1While the dough is rising, combine ricotta cheese, lemon zest, chopped fresh basil, parsley, chives, minced garlic, grated parmesan cheese, salt, and black pepper in a medium bowl. Mix until well combined. Taste and adjust seasoning as needed.

Assemble and Bake

1Preheat your oven to 450°F (230°C). Generously grease a 13x9 inch rectangular baking pan with olive oil, ensuring the sides are well coated.
2Once the dough has risen, gently punch it down and press it evenly into the prepared baking pan. You might need to stretch it gradually; if it resists, let it rest for a few minutes before continuing.
3Spread the lemon herb ricotta mixture evenly over the dough, leaving a small border for the crust.
4Bake for 20-25 minutes, or until the crust is golden brown and the ricotta is lightly golden and set.
5Remove from the oven, let it cool in the pan for a few minutes, then carefully transfer to a cutting board. Drizzle with a little extra olive oil and sprinkle with red pepper flakes, if using. Slice into squares and serve warm.

Instructions

Prepare the Dough

1In a large bowl, dissolve sugar and yeast in warm water. Let sit for 5-10 minutes until foamy.
2Add flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix until a shaggy dough forms.
3Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-5 minutes.
4Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Ricotta Topping

1While the dough is rising, combine ricotta cheese, lemon zest, chopped fresh basil, parsley, chives, minced garlic, grated parmesan cheese, salt, and black pepper in a medium bowl. Mix until well combined. Taste and adjust seasoning as needed.

Assemble and Bake

1Preheat your oven to 450°F (230°C). Generously grease a 13x9 inch rectangular baking pan with olive oil, ensuring the sides are well coated.
2Once the dough has risen, gently punch it down and press it evenly into the prepared baking pan. You might need to stretch it gradually; if it resists, let it rest for a few minutes before continuing.
3Spread the lemon herb ricotta mixture evenly over the dough, leaving a small border for the crust.
4Bake for 20-25 minutes, or until the crust is golden brown and the ricotta is lightly golden and set.
5Remove from the oven, let it cool in the pan for a few minutes, then carefully transfer to a cutting board. Drizzle with a little extra olive oil and sprinkle with red pepper flakes, if using. Slice into squares and serve warm.

Nutrition Information

Calories: 350 kcal
Protein: 15 g
Fat: 18 g
Carbs: 32 g

Nutrient	Per serving
Calories	350 kcal
Protein	15 g
Fat	18 g
Carbs	32 g

Tips

Ensure your warm water for yeast is between 105-115°F (40-46°C) for optimal activation. Too hot will kill it, too cold won't activate it.
A light dusting of flaky sea salt just before serving enhances all the fresh flavors and adds a pleasant textural contrast to the creamy ricotta.