Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb pizza dough (store-bought or homemade), at room temperature
- 2 cups small broccoli florets
- 3 tbsp extra-virgin olive oil, divided
- 1 cup whole-milk ricotta cheese
- 1 tbsp finely grated lemon zest (about 1 large lemon)
- 2 tbsp lemon juice (about 1 medium lemon)
- 1 1/2 cups shredded low-moisture mozzarella
- 1/4 cup finely grated Parmesan or Pecorino Romano
- 1/2–3/4 tsp kosher salt, divided
- 1/4 tsp freshly ground black pepper
- 1/4–1/2 tsp red chili flakes (to taste)
- All-purpose flour, for dusting
Do This
- 1. Heat oven to 475°F (245°C) with a pizza stone or upside-down baking sheet inside; let it preheat at least 20 minutes.
- 2. Toss broccoli with 1 1/2 tbsp olive oil, 1/4 tsp salt, and black pepper. Roast on a hot sheet pan 8–10 minutes until crisp-tender and lightly charred.
- 3. Mix ricotta, lemon zest, lemon juice, 1/4 tsp salt, and 1 tbsp olive oil until smooth and creamy; taste and adjust seasoning.
- 4. Stretch pizza dough on floured parchment to a 12-inch round. Brush with remaining 1/2 tbsp olive oil and sprinkle with a pinch of salt.
- 5. Top dough with mozzarella, roasted broccoli, and dollops of lemon ricotta. Sprinkle with Parmesan and chili flakes.
- 6. Slide pizza (on parchment) onto hot stone or pan; bake 10–12 minutes until crust is golden and cheese is bubbling. Cool 2–3 minutes, slice, and serve.
Why You’ll Love This Recipe
- Bright, fresh flavor from lemon-zested ricotta pairs beautifully with smoky, charred broccoli.
- Olive-oil base keeps the pizza light yet flavorful, letting the vegetables and cheeses shine.
- Simple, weeknight-friendly recipe that still feels special and restaurant-worthy.
- Easy to customize: add more heat, different cheeses, or extra veggies to suit your taste.
Grocery List
- Produce: 1 large lemon, 1 medium lemon, 2 cups broccoli florets (about 1 small head), optional fresh basil or parsley (for garnish)
- Dairy: 1 lb whole-milk ricotta, 1 1/2 cups shredded low-moisture mozzarella, 1/4 cup grated Parmesan or Pecorino Romano
- Pantry: 1 lb pizza dough, extra-virgin olive oil, kosher salt, black pepper, red chili flakes, all-purpose flour
Full Ingredients
For the Pizza Base
- 1 lb pizza dough, at room temperature for at least 30 minutes
- All-purpose flour, for dusting the work surface
- 1/2 tbsp extra-virgin olive oil (for brushing the dough)
- Pinch of kosher salt
For the Roasted Broccoli
- 2 cups small broccoli florets (about 1 small head; cut into 1–1 1/2 inch pieces)
- 1 1/2 tbsp extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
For the Lemon Ricotta
- 1 cup whole-milk ricotta cheese
- 1 tbsp finely grated lemon zest (from about 1 large lemon)
- 2 tbsp freshly squeezed lemon juice (from about 1 medium lemon)
- 1 tbsp extra-virgin olive oil
- 1/4–1/2 tsp kosher salt, to taste
For Topping the Pizza
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 1/4 cup finely grated Parmesan or Pecorino Romano cheese
- 1/4–1/2 tsp red chili flakes, to taste
- Optional: a few torn fresh basil or flat-leaf parsley leaves, for serving
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your tools
Place a pizza stone or an upside-down, heavy baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C) and let the stone or pan heat for at least 20 minutes. A thoroughly preheated surface is key for a crisp, well-browned crust.
While the oven heats, take your pizza dough out of the fridge (if chilled) and let it rest at room temperature. This makes it much easier to stretch later. Line a rimmed baking sheet with parchment paper for roasting the broccoli, and tear off a second sheet of parchment (about 12–14 inches wide) to build the pizza on.
Step 2: Roast the broccoli until lightly charred
Spread the broccoli florets on the prepared baking sheet. Drizzle with 1 1/2 tablespoons of olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss well so every floret is lightly coated, then spread into a single layer, with a bit of space between pieces to encourage browning.
Roast in the preheated oven for 8–10 minutes, stirring once halfway through. The broccoli should be bright green with some browned and lightly charred edges and just tender when pierced with a fork. Remove from the oven and set aside to cool slightly while you prepare the ricotta and dough.
Step 3: Make the lemon ricotta
In a medium bowl, combine the ricotta, lemon zest, lemon juice, and 1 tablespoon olive oil. Stir until smooth and creamy. Taste and add 1/4–1/2 teaspoon salt, depending on how salty your cheeses are and how bright you want the flavor. The mixture should be pleasantly tangy and well seasoned, with a clear lemon aroma.
If your ricotta is very thick and you prefer a slightly looser texture, you can add an extra teaspoon of olive oil or a teaspoon of water and stir again. Set the lemon ricotta aside; you will dollop it onto the pizza just before baking.
Step 4: Stretch the dough
Lightly flour your work surface and your hands. Place the room-temperature dough on the floured surface and gently press it into a disk. Working from the center outward, use your fingertips to press and stretch the dough into a 10–12 inch circle, leaving a slightly thicker edge for the crust. Avoid pressing all the air out of the rim so it bakes up light and puffy.
Transfer the stretched dough to the second sheet of parchment. You can finesse the shape once it is on the parchment, gently stretching it to a roughly 12-inch round or oval. Brush the surface of the dough with 1/2 tablespoon olive oil and sprinkle with a pinch of salt. This olive-oil base will help the crust crisp and carry flavor instead of using a tomato sauce.
Step 5: Top the pizza
Sprinkle the shredded mozzarella evenly over the oiled dough, leaving a small border for the crust. Distribute the roasted broccoli florets across the cheese so that each slice will get some charred pieces. Using a spoon, add generous dollops of the lemon ricotta all over the pizza; they do not need to be perfectly even, but aim for a dollop every couple of inches.
Sprinkle the grated Parmesan (or Pecorino) over the top, followed by 1/4–1/2 teaspoon red chili flakes, depending on your heat preference. The chili flakes should provide a gentle kick that balances the richness of the cheeses and the brightness of the lemon.
Step 6: Bake until golden and bubbling
Carefully slide the pizza, still on the parchment, onto the preheated pizza stone or inverted baking sheet. Bake for 10–12 minutes, or until the crust is deeply golden on the edges, the bottom is crisp, and the cheeses are melted and bubbling with a few browned spots.
Rotate the pizza once during baking if your oven has hot spots. When done, remove the pizza from the oven by pulling the parchment back onto a cutting board. Let it cool for 2–3 minutes to allow the cheese to set slightly, which makes slicing cleaner.
Step 7: Finish and serve
Just before serving, you can add a final flourish: a small drizzle of olive oil, a tiny squeeze of lemon juice if you like extra brightness, and a scattering of torn fresh basil or parsley leaves. Slice the pizza into 6–8 wedges and serve warm.
The combination of the olive-oil base, charred broccoli, creamy lemon ricotta dollops, stretchy mozzarella, salty Parmesan, and a touch of heat from the chili flakes makes each bite layered and satisfying.
Pro Tips
- Get the dough warm and relaxed: Cold dough is elastic and hard to stretch. Let it sit at room temperature for at least 30–45 minutes before shaping.
- Cut broccoli small: Aim for 1–1 1/2 inch florets so they roast quickly and get nicely charred without burning.
- Do not overload toppings: Too much cheese or too many vegetables can make the crust soggy. Keep toppings in a single, even layer with some gaps so steam can escape.
- Use a very hot surface: A preheated stone or metal pan makes a big difference in achieving a crisp bottom crust at home.
- Balance the lemon: Taste the lemon ricotta and adjust with a pinch of salt or a bit more lemon juice until it is bright but not sour.
Variations
- Garlic lover’s version: Toss 1–2 minced garlic cloves with the broccoli before roasting, and add a light sprinkle of garlic powder over the dough before the cheese.
- Extra-green pizza: Add a handful of baby spinach or thinly sliced kale on top of the mozzarella before adding the broccoli for more greens.
- Herby ricotta: Stir 1–2 tablespoons of chopped fresh herbs (basil, parsley, or chives) into the lemon ricotta for an herbal boost.
Storage & Make-Ahead
Leftover pizza keeps well in an airtight container in the refrigerator for up to 3 days. Reheat slices on a hot skillet over medium heat, covered, for 3–5 minutes, or in a 400°F (200°C) oven for about 8 minutes, until the crust is crisp and the cheese is hot.
You can roast the broccoli and mix the lemon ricotta up to 1 day in advance. Store both in the refrigerator; bring the ricotta to room temperature before using for the best texture. Pizza dough can also be made or purchased ahead and kept chilled for up to 2–3 days, tightly covered. When ready to bake, let the dough come to room temperature before stretching.
Nutrition (per serving)
Approximate values per serving (1/4 of a 12-inch pizza): about 530 calories, 24 g protein, 55 g carbohydrates, 24 g fat, 10 g saturated fat, 3 g fiber, and 900 mg sodium. Actual values will vary based on exact ingredients and brands used.
