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Lemon and roasted beet ricotta pizza topped with fresh herbs
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Lemon & Roasted Beet Ricotta Pizza

This vibrant pizza combines a creamy ricotta base with earthy roasted beets and fresh lemon, creating a delicious and visually stunning dish.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean
Keyword: Beets, Lemon, Pizza, Ricotta, Vegetarian
Servings: 4 servings
Calories: 320kcal

Ingredients

Pizza Base

  • 1 lb pizza dough (store-bought or homemade) The canvas for your masterpiece, soft and springy, awaiting the toppings.
  • 1 tbsp olive oil Adds a silky gloss to your crust and enhances overall flavor.
  • 1 tbsp cornmeal (for dusting) Adds crunch and prevents sticking.

Toppings

  • 2 medium beets, roasted & sliced Earthy and sweet, offering stunning visual contrast.
  • 1 cup ricotta cheese Forms a luxurious layer.
  • 1 tbsp lemon zest Bright and aromatic, infusing freshness.
  • 1 tbsp fresh lemon juice A burst of acidity elevates the flavors.
  • 1/2 tsp salt Enhances flavors.
  • 1/2 tsp black pepper Balances the sweetness of beets.
  • 1/4 cup shredded mozzarella (optional) For extra meltiness.
  • 1 tbsp balsamic glaze Drizzle for sweetness.
  • 1/4 cup arugula or microgreens Adds a peppery bite.
  • 1 tbsp toasted pine nuts (optional) For a buttery crunch.

Instructions

Preparation

  • Preheat your oven to 400°F (200°C). Wrap beets in foil and roast for 40-50 minutes until fork-tender.
  • Once cool, peel and slice the roasted beets thinly.
  • In a bowl, combine ricotta cheese with lemon zest, lemon juice, salt, and black pepper. Mix until smooth.
  • Increase the oven temperature to 475°F (245°C). Preheat a pizza stone or baking sheet.

Assembly and Baking

  • Roll out the pizza dough on a floured surface to your desired shape and transfer it to a cornmeal-dusted parchment sheet.
  • Brush the dough with olive oil and spread the ricotta mixture evenly over the crust.
  • Layer sliced roasted beets on top and sprinkle with shredded mozzarella if using.
  • Transfer pizza to the hot baking surface and bake for 12-15 minutes until crust is golden and crispy.

Finishing Touches

  • Drizzle with balsamic glaze and garnish with arugula or microgreens. Optionally, add toasted pine nuts.
  • Slice the pizza and enjoy warm.

Notes

This pizza is best served fresh and can be enhanced with variations like goat cheese or different roasted vegetables.