Name: Lemon Ricotta White Neapolitan Pizza
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian cuisine
Ingredients: 4 pcs neapolitan pizza dough (250g each, defrosted if frozen); 1.5 cup whole milk ricotta cheese (drained); 1 pcs lemon (zested); 0.5 cup fresh basil leaves (torn); 0.25 cup grated parmesan cheese; 2 tbsp extra virgin olive oil (plus more for drizzling); 1 pcs garlic (clove, minced); 0.5 tsp salt; 0.25 tsp black pepper

An artistic overhead shot of a freshly baked Lemon Ricotta White Neapolitan Pizza. Creamy, white ricotta is spread across a golden-brown, airy crust with perfectly charred bubbles. Vibrant green basil leaves are scattered generously, and bright yellow flecks of lemon zest add a pop of color and freshness. The pizza rests gently on a rustic wooden pizza peel, its appealing aroma almost palpable. Th

Step into the world of authentic Neapolitan pizza with a refreshing, elegant twist – the 'Pizza Bianca al Limone e Ricotta'. While Neapolitan pizza is traditionally known for its simple tomato, mozzarella, and basil composition, white pizzas (pizza bianca) elegantly showcase other fresh, high-quality ingredients. This recipe embraces that spirit, offering a delightful departure from the classic with its creamy ricotta base and bright lemon notes. Historically, Neapolitan pizza has roots in Naples, Italy, where its artistry is protected by UNESCO. Our version respects the core principles: a well-hydrated, slow-fermented dough that bakes quickly at high temperatures to achieve a beautifully charred, airy crust, known as the 'cornicione'. The creamy, whipped ricotta provides a luxurious, milky base, perfectly complemented by the zest of fresh lemon, which cuts through the richness and adds a vibrant citrusy aroma. Fragrant basil leaves and a sprinkle of Parmesan cheese complete this sophisticated flavor profile. It's an inviting, lighter alternative for pizza night, perfect for those who appreciate the delicate balance of fresh, simple ingredients and the unique texture of a true Neapolitan crust. This recipe proves that even without tomato sauce, a Neapolitan-style pizza can be incredibly satisfying and memorable.

Preparation time: 25 min
Cooking time: 15 min
Total time: 40 min
Servings: 4

Instructions

Preparation

1Preheat your pizza oven or home oven with a pizza stone/steel to its highest setting (typically 500-550°F / 260-290°C) for at least 45 minutes to an hour. This is crucial for achieving a true Neapolitan-style crust.
2In a medium bowl, combine the drained ricotta cheese, lemon zest, minced garlic, 1 tablespoon of olive oil, salt, and black pepper. Mix well until everything is evenly incorporated and the ricotta is slightly lightened. Set aside.
3Prepare your desired toppings. Lightly dust your pizza peel with semolina flour or regular flour to prevent sticking.

Assembly and Baking

1On a lightly floured surface, gently stretch one ball of Neapolitan pizza dough into a 10-12 inch circle, working from the center outwards and leaving a slightly thicker edge for the crust.
2Carefully transfer the stretched dough to your prepared pizza peel.
3Spread about 1/4 of the ricotta mixture evenly over the surface of the dough, leaving the crust exposed. Sprinkle with a quarter of the Parmesan cheese.
4Slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 5-8 minutes, or until the crust is golden brown and charred in spots, and the ricotta is lightly bubbly. Cooking time will vary based on your oven's temperature.
5Remove the pizza from the oven. Immediately scatter one quarter of the fresh basil leaves over the hot pizza and drizzle with a little extra virgin olive oil.
6Slice and serve hot. Repeat with the remaining dough and toppings.

Instructions

Preparation

1Preheat your pizza oven or home oven with a pizza stone/steel to its highest setting (typically 500-550°F / 260-290°C) for at least 45 minutes to an hour. This is crucial for achieving a true Neapolitan-style crust.
2In a medium bowl, combine the drained ricotta cheese, lemon zest, minced garlic, 1 tablespoon of olive oil, salt, and black pepper. Mix well until everything is evenly incorporated and the ricotta is slightly lightened. Set aside.
3Prepare your desired toppings. Lightly dust your pizza peel with semolina flour or regular flour to prevent sticking.

Assembly and Baking

1On a lightly floured surface, gently stretch one ball of Neapolitan pizza dough into a 10-12 inch circle, working from the center outwards and leaving a slightly thicker edge for the crust.
2Carefully transfer the stretched dough to your prepared pizza peel.
3Spread about 1/4 of the ricotta mixture evenly over the surface of the dough, leaving the crust exposed. Sprinkle with a quarter of the Parmesan cheese.
4Slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 5-8 minutes, or until the crust is golden brown and charred in spots, and the ricotta is lightly bubbly. Cooking time will vary based on your oven's temperature.
5Remove the pizza from the oven. Immediately scatter one quarter of the fresh basil leaves over the hot pizza and drizzle with a little extra virgin olive oil.
6Slice and serve hot. Repeat with the remaining dough and toppings.

Nutrition Information

Calories: 491 kcal
Protein: 18 g
Fat: 23 g
Carbs: 53 g

Nutrient	Per serving
Calories	491 kcal
Protein	18 g
Fat	23 g
Carbs	53 g

Tips

Ensure your ricotta is well-drained. Excess moisture can make your pizza soggy and prevent a crisp crust. Press it gently with paper towels.
Serve this pizza immediately after baking. The fresh basil and lemon zest are best enjoyed when bright and aromatic, which quickly fades.