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Lemon & Roasted Beet Ricotta Pizza topped with fresh ingredients and vibrant colors
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Lemon & Roasted Beet Ricotta Pizza

This vibrant pizza combines earthy roasted beets with creamy ricotta and zesty lemon, delivering a fresh and joyful culinary experience.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: Beets, lemon, Pizza, Ricotta, Vegetarian
Servings: 4 servings
Calories: 250kcal

Ingredients

Pizza Base

  • 1 lb pizza dough (store-bought or homemade) Soft, elastic, and the perfect base for all toppings.
  • 1 tbsp olive oil Rich and herbaceous, enhances flavors.
  • 1 tbsp cornmeal For dusting to prevent sticking and add crunch.

Toppings

  • 2 medium beets Roasted, earthy and sweet.
  • 1 cup ricotta cheese Creamy and mild, supports zesty lemon flavor.
  • 1 tbsp lemon zest Adds aromatic citrus notes.
  • 1 tbsp fresh lemon juice Balances the richness.
  • 1/2 tsp salt Enhances overall flavor.
  • 1/2 tsp black pepper Adds a subtle kick.
  • 1/4 cup shredded mozzarella (optional) For extra melty goodness.
  • 1 tbsp balsamic glaze Ties the ingredients together.
  • 1/4 cup arugula or microgreens Adds a fresh contrast.
  • 1 tbsp toasted pine nuts (optional) Provides an additional layer of texture.

Instructions

Preparation

  • Preheat your oven to 400°F (200°C). Wrap the beets tightly in aluminum foil and roast for 40-50 minutes until fork-tender. Once cooled, peel and slice thinly.
  • In a bowl, mix ricotta cheese with lemon zest, lemon juice, salt, and black pepper.
  • Increase the oven to 475°F (245°C) and place a pizza stone or inverted baking sheet inside to preheat. Roll out your pizza dough on a floured surface.

Assembling and Baking

  • Brush the rolled-out dough with olive oil. Spread the ricotta mixture evenly over the crust.
  • Layer the roasted beet slices on top and sprinkle shredded mozzarella if desired.
  • Transfer the pizza to the hot stone or baking sheet and bake for 12-15 minutes until golden brown.

Serving

  • Drizzle with balsamic glaze, top with arugula or microgreens, and sprinkle with toasted pine nuts. Slice and enjoy.

Notes

Use a pizza stone for a crispy crust. Preheat your oven fully, and do not rush the cooling process of the beets for easier slicing. For healthier options, consider whole grain crust or dairy-free cheese alternatives.