Lemon & Roasted Beet Ricotta Pizza
A delightful pizza that combines the sweet earthiness of roasted beets, creamy ricotta cheese, and a refreshing zing of lemon.
Servings: 4 servings
Calories: 320kcal
Ingredients
For the Pizza Base
- 1 lb pizza dough Homemade or store-bought.
- 1 tbsp olive oil Adds depth to the dough.
- 1 tbsp cornmeal Dusting for preventing sticking.
For the Topping
- 2 medium beets Roasted until fork-tender.
- 1 cup ricotta cheese Creamy base.
- 1 tbsp lemon zest Adds an invigorating citrus aroma.
- 1 tbsp fresh lemon juice Balances richness.
- 1/2 tsp salt Essential seasoning.
- 1/2 tsp black pepper Adds warmth.
- 1/4 cup shredded mozzarella Optional for extra cheesiness.
- 1 tbsp balsamic glaze For a sweet finish.
- 1/4 cup arugula or microgreens Provides fresh contrast.
- 1 tbsp toasted pine nuts Optional for nutty crunch.
Instructions
Preparation
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 40-50 minutes until fork-tender.
- Let cooked beets cool slightly, peel, and slice thinly.
- In a bowl, mix ricotta cheese, lemon zest, lemon juice, salt, and black pepper. Set aside.
Assembly and Baking
- Preheat oven to 475°F (245°C) with the pizza stone inside or prepare a baking sheet with parchment.
- Roll out pizza dough on a floured surface to the desired shape. Transfer to a cornmeal-dusted parchment.
- Brush the dough with olive oil, spread the ricotta mixture evenly, and arrange the roasted beet slices on top. Optionally, sprinkle mozzarella.
- Transfer pizza to the hot baking sheet or stone, and bake for 12-15 minutes until crust is golden and crispy.
Finishing Touches
- Drizzle with balsamic glaze and garnish with arugula and toasted pine nuts, if using. Slice and serve.
Notes
Ensure oven is preheated well and avoid rolling the dough too thin. Use high-quality ingredients for best results.