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Pizza al Limone served
Light and refreshing lemon pizza with ricotta

Amalfi Lemon & Ricotta White Pizza

Author: Flavelo
Recipes Main Courses Quick Meals
The lemon groves of the Amalfi Coast inspired this special 'pizza bianca', or white pizza. The concept is about harmony of opposites: the richness of buffalo mozzarella and ricotta is cut by the fragrant oils of lemon zest and the freshness of lemon juice. This dish is a perfect example of how to create an unforgettable, sunny flavor experience with few but high-quality ingredients.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr 42 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Italian (Amalfi Coast)

Ingredients

Equipment Needed

  • Kitchen scale
  • Large mixing bowl
  • Pizza stone or thick baking sheet
  • Zester
  • Pizza cutter
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Measure flour into a bowl. Mix water with yeast, then pour into flour. Start kneading.

Tip: Yeast doesn't need proofing here, just dissolving. The initial mixing of flour and water starts gluten formation (autolyse).
2 ✓

When dough comes together, add salt and knead for 10-15 minutes until smooth and elastic.

Tip: Always add salt at the end as direct contact can inhibit yeast and make structure too tough (osmosis).
3 ✓

Place dough in an oiled bowl, cover, and rise at room temp for 1-2 hours, or fridge for 24 hours.

Tip: Slow fermentation in the fridge allows yeast and enzymes to create more complex flavors.
4 ✓

Preheat oven to highest setting (500°F). If you have a pizza stone, heat that too.

Tip: In home ovens, the stone helps equalize heat and draw moisture from the dough bottom for crispness.
5 ✓

Mix ricotta with a little salt, fresh pepper, and half the lemon zest.

Tip: It's worth mashing ricotta with a fork to make it airier and creamier, easier to spread.
6 ✓

Stretch dough by hand, leaving a thicker rim. Brush thinly with olive oil.

Tip: The oil layer protects dough from drying out in hot oven since there's no tomato sauce.
7 ✓

Tear mozzarella over it and dollop seasoned ricotta with a teaspoon.

Tip: Don't overload toppings, or dough won't bake underneath and stays gummy.
8 ✓

Bake 10-12 minutes until crust puffs and browns, and cheese bubbles.

Tip: Sudden heat expands gas bubbles in dough, creating a holey, light rim (oven spring).
9 ✓

Remove from oven, immediately grate remaining zest over it, drizzle with lemon juice and sprinkle with fresh herbs.

Tip: Lemon oils hit hot pizza and release intense fragrance immediately.

Recipe FAQ

Won't the pizza be too sour?
No, because the fat content of the cheese coats the tongue, so the acidity acts only as a refresher, not harsh. Important: drizzle lemon juice only at the end.
Why did the lemon peel taste bitter?
You probably grated the white pith too. Make sure to use only the yellow zest, as that's where the fragrant oils are.
Can I use store-bought lemon juice?
Not recommended. Fresh lemon juice and zest contain essential oils that preserved versions cannot replicate.

Ingredients

  • 4 cups Pizza Flour ('00' or All-Purpose)
  • 1 1/3 cups Lukewarm Water
  • 1/2 tsp Active Dry Yeast
  • 2 1/2 tsp Salt
  • 2 tbsp Olive Oil
  • 8 oz Mozzarella (patted dry)
  • 2/3 cup Ricotta Cheese
  • 1 pc Organic Lemon (zest and juice)
  • 1 handful Fresh Basil or Mint
  • 1 pinch Ground Black Pepper