Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, at room temperature
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 3/4 cup (180 g) whole-milk ricotta cheese
- 3/4 cup (75 g) shredded low-moisture mozzarella
- 1/4 cup (25 g) freshly grated Parmesan or Pecorino Romano
- 1 tsp finely grated lemon zest (from 1 small lemon)
- 1–1 1/2 tsp freshly cracked black pepper, divided
- 1/4 tsp fine sea salt
- Optional: pinch red pepper flakes, fresh basil or arugula for serving
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- 2. In a bowl, mix ricotta, lemon zest, 1 tsp black pepper, salt, 1 tbsp olive oil, and Parmesan until creamy.
- 3. Stretch room-temperature dough into a 12-inch round on parchment; brush with 1 tbsp olive oil.
- 4. Scatter mozzarella evenly over dough, then add spoonfuls of the ricotta mixture all over the surface.
- 5. Slide pizza (on parchment) onto hot stone or pan; bake 10–12 minutes until crust is golden and cheese is bubbling.
- 6. Drizzle with olive oil, add more cracked black pepper, a little extra lemon zest, and optional basil or arugula; slice and serve hot.
Why You’ll Love This Recipe
- Bright, lemony flavor and fragrant black pepper make this white pizza feel elegant yet effortless.
- Creamy ricotta dollops and melted mozzarella create a gorgeous mix of textures in every bite.
- No tomato sauce to fuss with: just good olive oil and a handful of simple ingredients.
- Comes together in about half an hour if you use store-bought dough, perfect for weeknights or casual entertaining.
Grocery List
- Produce: 1 lemon, optional fresh basil or arugula
- Dairy: Whole-milk ricotta, low-moisture mozzarella, Parmesan or Pecorino Romano
- Pantry: Pizza dough (or ingredients to make it), extra-virgin olive oil, sea salt, whole black peppercorns, optional red pepper flakes, optional cornmeal for dusting
Full Ingredients
For the Dough
- 1 lb (450 g) pizza dough, homemade or store-bought, at room temperature for at least 45–60 minutes
For the Ricotta, Lemon & Black Pepper Topping
- 3/4 cup (180 g) whole-milk ricotta cheese
- 3/4 cup (75 g) shredded low-moisture mozzarella cheese
- 1/4 cup (25 g) finely grated Parmesan or Pecorino Romano cheese
- 1 tsp finely grated lemon zest (from about 1 small lemon), plus extra for finishing if desired
- 1–1 1/2 tsp freshly cracked black pepper, divided (start with 1 tsp in the mixture, reserve the rest for finishing)
- 1/4 tsp fine sea salt
- 2 tbsp extra-virgin olive oil, divided, plus more for drizzling if desired
- Optional: pinch red pepper flakes for a gentle heat
For Finishing
- Additional freshly cracked black pepper
- Extra lemon zest (a few light passes over the pizza)
- 1–2 tsp extra-virgin olive oil, for drizzling
- Optional: small handful baby arugula or torn fresh basil leaves
Step-by-Step Instructions
Step 1: Preheat your oven and stone
Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C), or as high as your oven safely goes, for at least 30 minutes. This gives the stone or pan time to get thoroughly hot, which helps you achieve a crisp, well-browned crust.
While the oven heats, make sure your dough is at room temperature. Cold dough is harder to stretch and more likely to spring back or tear. If it has been refrigerated, let it sit at room temperature for 45–60 minutes in a lightly oiled, covered bowl.
Step 2: Make the lemon-ricotta mixture
In a medium bowl, combine the ricotta, lemon zest, 1 tsp freshly cracked black pepper, 1/4 tsp salt, 1 tbsp olive oil, and the grated Parmesan or Pecorino. If you enjoy a touch of heat, add a small pinch of red pepper flakes.
Stir with a spoon until the mixture is smooth, creamy, and evenly combined. Taste and adjust the seasoning: you want it pleasantly salty, bright with lemon, and distinctly peppery. Set aside.
Step 3: Shape the pizza dough
Tear off a piece of parchment paper large enough to hold a 12-inch circle. Lightly dust it with flour or a little cornmeal to help prevent sticking.
Place the dough onto the parchment and gently press it into a flat disk with your fingertips. Then, working from the center out, stretch the dough into a roughly 12-inch round. Avoid pressing down too hard on the outer edge so you keep a nice, puffy crust. If the dough springs back, let it rest for 5 minutes and try again.
Once stretched, use your fingertips to dimple the center slightly to prevent big bubbles. Brush the dough all over (especially the edges) with the remaining 1 tbsp olive oil. This forms the olive-oil “base” and helps the crust bake up golden and flavorful.
Step 4: Add mozzarella and dollops of ricotta
Scatter the shredded mozzarella evenly over the oiled dough, leaving about a 1/2-inch border for the crust. The mozzarella will melt into a soft, stretchy layer underneath the ricotta.
Using a spoon, add small dollops of the lemon-ricotta mixture all over the pizza—aim for roughly 1–2 teaspoons per dollop, spaced out so every slice will get a few pockets of creamy ricotta. Do not spread it into a single layer; those distinct, soft mounds are what make this pie beautiful and texturally interesting.
Step 5: Bake until golden and bubbling
Carefully slide the pizza (still on the parchment) onto the preheated stone or inverted baking sheet. Close the oven door quickly to retain the heat.
Bake for 10–12 minutes, rotating the pizza halfway through if your oven has hot spots. The pizza is done when the crust is deeply golden, the underside is crisp, the mozzarella is melted and starting to brown in spots, and the ricotta dollops look just set and slightly puffed.
If after 12 minutes the top needs a bit more color, you can move the pizza to a higher rack for an additional 1–2 minutes, watching closely to prevent burning.
Step 6: Finish with lemon zest, black pepper and serve
Use a pizza peel or wide spatula to transfer the pizza to a cutting board. Let it rest for 2–3 minutes; this allows the cheese to settle and makes it easier to slice.
Drizzle lightly with extra-virgin olive oil. Grate a bit more fresh lemon zest over the top for an extra hit of brightness, and finish with another generous shower of freshly cracked black pepper. This final layer of pepper should be visible on the white cheese and crust—it is a key flavor in this minimalist pie.
If you like, scatter a small handful of baby arugula or a few torn basil leaves over the pizza just before serving. Slice into 6–8 wedges and serve hot.
Pro Tips
- Let the dough warm up: Room-temperature dough stretches more easily and bakes more evenly than cold dough straight from the fridge.
- Use freshly cracked pepper: Grind whole peppercorns on a coarse setting for the most aromatic, punchy flavor. Pre-ground pepper will taste flatter.
- Do not overload with cheese: This is a minimalist pie. Too much cheese makes the center soggy; stick close to the listed amounts for best texture.
- Dry your ricotta if very wet: If your ricotta is extremely loose, briefly drain it in a fine-mesh strainer or pat it with paper towels so it does not weep onto the dough.
- Watch the bottom of the crust: Carefully lift an edge with tongs near the end of baking; a well-baked bottom should be golden with a few darker spots but not pale.
Variations
- Garlic-lemon version: Add 1 small finely grated or pressed garlic clove to the ricotta mixture for a gentle garlicky edge that complements the lemon and pepper.
- Herbed ricotta: Stir 1–2 tbsp finely chopped fresh herbs (such as parsley, basil, or chives) into the ricotta mixture for a greener, more aromatic flavor profile.
- Extra-rich with prosciutto: After baking, drape thin slices of prosciutto over the hot pizza. The saltiness plays beautifully against the lemon, ricotta, and black pepper.
Storage & Make-Ahead
This pizza is best eaten fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet in a 400°F (200°C) oven for 6–8 minutes, or in a skillet over medium heat with a lid until the crust is crisp and the cheese is warmed through.
To get ahead, you can mix the ricotta topping up to 2 days in advance. Store it covered in the refrigerator and give it a quick stir before using. You can also portion your pizza dough a day in advance and keep it in the fridge; just remember to bring it back to room temperature before shaping.
Nutrition (per serving)
Approximate values for 1 of 3 servings (1/3 of a 12-inch pizza): about 540 calories, 24 g protein, 22 g fat, 59 g carbohydrates, 3 g fiber, 8 g sugar, and 960 mg sodium. Actual values will vary based on brands of cheese, dough, and exact amounts used.
