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Lemon & Roasted Beet Ricotta Pizza with creamy ricotta topping
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Lemon & Roasted Beet Ricotta Pizza

This delightful pizza features creamy ricotta, earthy roasted beets, zesty lemon, and vibrant greens, creating a perfect balance of flavor and texture.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: Beets, Lemon, Pizza, Ricotta, Vegetarian
Servings: 4 servings
Calories: 300kcal

Ingredients

Pizza Base

  • 1 lb pizza dough (store-bought or homemade) Choose a dough that’s fresh and fluffy.
  • 1 tbsp olive oil Use extra virgin for its fruity aroma.
  • 1 tbsp cornmeal (for dusting) Adds a delightful crunch.

Toppings

  • 2 medium beets, roasted & sliced Earthy and sweet; ensure they are roasted until tender.
  • 1 cup ricotta cheese Creamy base, prefers a thicker variety.
  • 1 tbsp lemon zest Enhances brightness with its fragrance.
  • 1 tbsp fresh lemon juice Adds a refreshing kick.
  • 1/2 tsp salt Enhances overall flavor.
  • 1/2 tsp black pepper Provides a hint of spice.
  • 1/4 cup shredded mozzarella (optional) For cheese lovers, adds stretchiness.
  • 1 tbsp balsamic glaze Adds a sweet-tart finish.
  • 1/4 cup arugula or microgreens Offers a peppery bite.
  • 1 tbsp toasted pine nuts (optional) Adds a nutty flavor and crunch.

Instructions

Preparation

  • Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 40-50 minutes until fork-tender. Cool and peel before slicing.
  • In a bowl, combine ricotta, lemon zest, lemon juice, salt, and pepper. Mix until smooth and creamy.

Making the Pizza

  • Increase oven temperature to 475°F (245°C). Roll out the dough on a floured surface and transfer onto cornmeal dusted parchment.
  • Brush dough with olive oil and spread the ricotta mixture evenly. Lay roasted beet slices on top and sprinkle with mozzarella if using.
  • Transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes until golden brown and cheese is melted.

Serving

  • Drizzle with balsamic glaze and garnish with arugula or microgreens. Add toasted pine nuts if desired. Slice and serve warm.

Notes

Ensure all ingredients are fresh for the best flavor. Prepping in advance can streamline the cooking process. Store leftovers in an airtight container for up to three days.