3 Cheese Lemon Basil Pizza
This 3 cheese lemon basil pizza is a bright, creamy white pizza topped with mozzarella, ricotta, and parmesan, then finished with fresh lemon zest and basil. Light yet indulgent, it’s a refreshing alternative to red sauce pizza and perfect for spring and summer meals.
Ingredients
- Pizza Base
- 1 ball pizza dough homemade or store-bought, room temperature
- Olive oil for brushing
- Cheese & Toppings
- 1½ cups mozzarella cheese shredded or torn
- ½ cup whole milk ricotta cheese
- ¼ cup finely grated parmesan cheese
- 1 clove garlic minced or grated
- Zest of 1 lemon
- Fresh basil leaves torn
- Seasoning
- Salt to taste
- Freshly cracked black pepper to taste
- Red pepper flakes optional
Instructions
- Prep
- Preheat oven to 475°F (or as hot as your oven allows).
- Place a pizza stone or baking sheet in the oven to heat.
- Zest the lemon and set aside.
- Bring pizza dough to room temperature.
- Assemble
- Stretch dough into a 12-inch round.
- Transfer dough to parchment paper.
- Brush lightly with olive oil.
- Sprinkle garlic evenly over the dough.
- Dot ricotta in small spoonfuls across the surface.
- Sprinkle mozzarella evenly over the dough.
- Finish with parmesan cheese.
- Bake
- Transfer pizza (with parchment) onto the hot stone or baking sheet.
- Bake for 10–14 minutes, until crust is golden and cheese is bubbly.
- Finish
- Remove pizza from the oven.
- Immediately sprinkle lemon zest over the hot cheese.
- Season with black pepper and red pepper flakes if using.
- Scatter fresh basil on top.
- Drizzle lightly with olive oil.
- Rest 2 minutes before slicing and serving.
Notes
- Use lemon zest only—lemon juice will make the pizza soggy.
- Keep ricotta in small dollops to avoid weighing down the crust.
- Add basil after baking to preserve its fresh flavor.