Lemon Pizza

If you’ve never had lemon on a pizza, let me tell you—you’re missing out on one of the most refreshing and unexpectedly delightful flavor combinations out there. This Lemon Pizza is light, bright, and packed with flavor, offering a citrusy punch that plays perfectly with creamy ricotta, gooey mozzarella, and a golden, crisp crust. It’s the kind of dish that makes you pause after the first bite and go, “Wait…why haven’t I made this before?”

I first made this recipe on a whim during a warm summer evening when I was craving something that felt a little fancy but didn’t require a ton of effort. I had a ball of dough in the fridge, a lemon in the fruit basket, and just enough cheese to make something magic happen. And let me tell you—it was love at first slice.

This is the kind of pizza you whip up when you want to impress without fuss, whether you’re hosting a dinner party, planning a picnic, or just want something light and flavorful that’s a bit out of the ordinary. It’s perfect as an appetizer or a main course, and you can dress it up or down depending on your mood.

Let’s dive in and start crafting this stunningly simple Lemon Pizza together!

Ingredients You’ll Need

• 1 ball of pizza dough (homemade or store-bought)

• 1 small lemon, very thinly sliced and seeds removed

• ½ cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1 tablespoon olive oil

• 1 garlic clove, minced

• Salt and black pepper, to taste

• Fresh thyme or basil leaves

• Crushed red pepper flakes (optional)

• Flour or cornmeal, for dusting

Tip: Try to use an organic or unwaxed lemon for this recipe since we’re leaving the peel on. And make sure to slice the lemon super thin—we’re talking paper-thin—to avoid any bitterness and help the citrus cook through properly.

STEP 1: Preheat That Oven

Start by preheating your oven to 475°F. If you have a pizza stone, now’s the time to place it inside the oven to heat up. A baking sheet will also work just fine if that’s what you have on hand—just make sure it gets nice and hot before your pizza goes in.

STEP 2: Roll Out the Dough

Grab your ball of pizza dough and place it on a lightly floured surface. Roll it out into your desired shape—round, oval, or even rustic rectangle (that’s code for “whatever shape it lands in”). Keep it fairly thin so it crisps up nicely in the oven.

Then, transfer your dough to a piece of parchment paper that’s been dusted with flour or cornmeal. This will help prevent sticking and make it super easy to slide the pizza onto the hot stone or baking sheet.

STEP 3: Build Your Flavor Base

In a small bowl, mix together the olive oil and minced garlic. Brush this mixture generously over the surface of your rolled-out dough. This garlicky oil base adds tons of flavor and helps the crust get golden and slightly crisp around the edges.

Next, grab your ricotta cheese and drop little spoonfuls evenly across the dough. No need to spread it perfectly—those creamy pockets of ricotta will melt beautifully into the pizza as it bakes.

Sprinkle your shredded mozzarella over the top to create that gooey, melty cheese layer we all love.

STEP 4: Add the Lemons + Seasoning

Time to bring in the star of the show: thinly sliced lemons. Arrange them across the pizza so they’re evenly spaced. A few overlapping is fine, but try not to stack them too much so each slice cooks evenly and gets a little golden around the edges.

Season with salt and black pepper, and don’t forget to add a sprinkle of fresh thyme or basil. Either herb works wonderfully here—thyme is earthy and fragrant, while basil adds that sweet, summery pop of green.

If you’re into a bit of heat, a pinch of crushed red pepper flakes is a nice touch. Totally optional, but totally delicious.

Now that your lemon pizza is prepped and ready to go, it’s time for the magic to happen. This is where the high heat of your oven transforms simple ingredients into something golden, melty, and utterly irresistible. The edges of the lemons caramelize slightly, the cheese bubbles, and the crust becomes perfectly crisp. Trust me, your kitchen is about to smell amazing.

And the best part? This pizza bakes up in just around 10 minutes. Quick, easy, and seriously impressive—this is the kind of dish that’s made for casual dinners with friends or an easy weeknight treat when you want something a little different.

Let’s finish this pizza off the right way.

STEP 5: Bake It to Golden Perfection

Carefully transfer your pizza (still on the parchment paper) to the preheated stone or baking sheet in your oven. The parchment helps you slide it in without stretching or tearing the dough, and it makes clean-up a breeze.

Bake at 475°F for 10 to 12 minutes, keeping an eye on it toward the end. You’re looking for:

• A crisp, golden-brown crust

• Bubbly, melted cheese

• Slightly golden edges on the lemon slices

If your crust is browning too fast but the lemons aren’t done yet, you can tent a small piece of foil over any spots that are getting too dark and let the rest continue baking for another minute or two.

STEP 6: Rest, Finish, and Slice

Once it’s out of the oven, give the pizza a few minutes to rest before slicing. This lets the cheese settle slightly and helps keep the slices neat.

At this point, you can add a few finishing touches to really bring out the flavors:

• A drizzle of olive oil for richness

• Extra fresh basil or thyme for brightness

• A pinch of red pepper flakes if you like a little heat

Then slice it up and serve. The mix of warm, creamy ricotta, stretchy mozzarella, and those tender citrus slices is just unbeatable. You’ll get a balance of savory, tangy, and herbaceous flavors in every bite.

Optional Add-Ons and Flavor Twists

Want to dress it up even more? This lemon pizza is a fantastic base for some creative toppings. Here are a few of my favorite variations:

• Add Prosciutto: A few slices of prosciutto added after baking give a salty, savory contrast to the lemon.

• Top with Arugula: Toss a handful of fresh arugula on after baking. Its peppery flavor works beautifully with the citrus and cheese.

• Swap in Goat Cheese: Sub out the ricotta for creamy goat cheese for a tangier flavor profile.

• Try Roasted Garlic: Use roasted garlic instead of raw for a sweeter, mellower base.

• Use Meyer Lemons: If you can find them, Meyer lemons are slightly sweeter and less acidic than regular lemons—perfect for this pizza.

Pairing Suggestions

Because of its light, bright flavors, this pizza works great alongside:

• A crisp white wine like Sauvignon Blanc or Pinot Grigio

• A light salad, such as arugula with lemon vinaigrette and shaved Parmesan

• Grilled seafood or chicken, if you’re serving this as a starter

This dish also holds its own as a solo star. I’ve made it for girls’ night, brunches, and even lazy Sundays when I just wanted something special that didn’t take a ton of effort.

Why This Pizza Works

The key to this pizza is balance. The lemons might seem like a bold move at first, but when sliced ultra-thin and baked, they mellow out beautifully. The peel softens and caramelizes slightly, giving off that sweet-tart flavor that pairs perfectly with the creamy ricotta and mozzarella.

The garlic oil base adds depth, the herbs bring freshness, and the high heat ensures a golden, crisp crust that’s restaurant-quality right from your home oven.

You end up with a pizza that’s light but satisfying, unique without being too out-there, and incredibly easy to make again and again.