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

A stunning and delicious pizza with a creamy ricotta base, roasted beets, and zesty lemon for a perfect balance of sweet, tart, and savory.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course, Pizza
Cuisine: Italian
Keyword: Beet Pizza, Homemade Pizza, Lemon Pizza, Ricotta Pizza, Vegetarian Pizza
Servings: 4 servings
Calories: 300kcal

Ingredients

Dough and Base

  • 1 lb pizza dough (store-bought or homemade) A tender, aromatic base that gives you a chewy crust.
  • 1 tbsp olive oil Adds richness and a hint of earthiness.
  • 1 tbsp cornmeal (for dusting) Provides a delightful crunch and prevents sticking.

Toppings

  • 2 medium beets, roasted & sliced Sweet, earthy, stunning deep magenta, adding color and nutrition.
  • 1 cup ricotta cheese Creamy and luscious, it’s the heart of this pizza.
  • 1 tbsp lemon zest Bright and zesty, offering a refreshing twist.
  • 1 tbsp fresh lemon juice Lively and tangy, it complements the richness of the ricotta.
  • 1/2 tsp salt Enhances flavors and balances the sweetness of beets.
  • 1/2 tsp black pepper Adds a subtle kick and depth.
  • 1/4 cup shredded mozzarella (optional) Melty and delicious, contributing to the gooey cheese experience.
  • 1 tbsp balsamic glaze Sweet and tangy, providing a perfect drizzle.
  • 1/4 cup arugula or microgreens Fresh and peppery, they add a pop of color and flavor contrast.
  • 1 tbsp toasted pine nuts (optional) Crunchy and buttery, these add a gourmet touch.

Instructions

Preparation

  • Preheat your oven to 400°F (200°C). Wrap the beets tightly in foil and place them on a baking sheet. Roast them for about 40-50 minutes, or until they are fork-tender.
  • In a mixing bowl, combine the ricotta cheese, lemon zest, fresh lemon juice, salt, and black pepper. Set this aside to allow the flavors to meld.

Cooking

  • Increase the oven temperature to 475°F (245°C). If you’re using a pizza stone, place it into the oven now.
  • Dust a clean surface with flour and roll out your pizza dough into a round shape on a cornmeal-dusted parchment sheet.
  • Brush the rolled-out dough generously with olive oil. Spread the ricotta mixture evenly over the crust. Layer the thinly sliced roasted beet pieces on top and sprinkle with mozzarella if using.
  • Carefully transfer the pizza onto the preheated baking sheet or pizza stone. Bake for 12-15 minutes until the crust is golden-brown and crispy.
  • Remove your pizza from the oven and immediately drizzle with balsamic glaze. Garnish with fresh arugula and toasted pine nuts. Slice and serve warm.

Notes

For the best results, allow beets enough roasting time for enhanced sweetness and use cornmeal to prevent sticking.