Tasty Vegetarian Eats

Lemon Ricotta Pizza

Lemon Ricotta Pizza

Ah, San Diego. My fiancée and I recently took another trip down south for some sun soaked beach time. I love the laidback vibe of North County. One of my favorite experiences on this last trip was a yoga class in Cardiff-by-the-Sea with a live reggae group called Ginger Roots and The Protectors. I love the mash up of live music, yoga, community, and reggae.

Lemon Ricotta Pizza - Earth Babe Cooks

You might be wondering what pizza has to do with San Diego. While most people think of San Diego as French fry stuffed burritos (which as delicious in a cardiac arrest kind of way), some of my favorite food memories are at Blue Ribbon Artisan Pizzeria in Encinitas. Blue Ribbon has a pizza called the Signature, which is to die for. Bonus points for the restaurant being walking distance to the beach and having some of the best butterscotch pudding on the planet.

Long story short, here’s my version of this fresh, creamy vegetarian pizza delight. I’ve linked to my favorite go-to pizza dough recipe. This recipe makes enough pizza dough for 2 pizzas, so you can save half the dough and have pizza twice in one week. Or, cut the recipe in half, so you don’t end up with a pizza of mammoth proportions with only enough toppings for 1 regular-sized pizza.

Lemon Ricotta Pizza - Earth Babe Cooks



Prep Time: 15 minutes

Cook Time: 12-15 minutes

Total Time: 30 minutes

Yield: 1 12-inch pizza

Serving Size: 2-3


  • Homemade or store bought pizza dough (Try this one: "Best Basic Pizza Dough Recipe")*
  • Drizzle of olive oil
  • Salt & pepper
  • 1/2 Tbsp. cornmeal
  • 8 oz. fresh mozzarella
  • Zest from 1 lemon
  • 1/4 red onion, sliced
  • 4 oz. ricotta
  • ¼ - ½ cup fresh basil, chopped
  • Red pepper flakes (optional)


  1. Preheat oven to 450°F.
  2. Roll out dough into a 12-inch round.
  3. To prepare the pan, spread cornmeal and a drizzle of olive oil on a baking sheet.
  4. Place rolled out dough on the prepared baking sheet and start to layer on another drizzle of olive oil, mozzarella, lemon zest, and red onion.
  5. Season with freshly ground sea salt and pepper.
  6. Bake for 12-15 minutes.
  7. Sprinkle with fresh ricotta directly out of the oven, and finish with fresh basil and a bit more sea salt and red pepper flakes (if you like).


*You'll only need half of the dough recipe if using the "Best Basic Pizza Dough Recipe".


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