We get pretty excited about pizzas here! this is especially true when we get to enjoy yummy gluten-free pizzas! We definitely have our favorite pizzas. Now, this Caramelized Meyer Lemon and Ricotta Pizza has become a new one on our list.
We’ve had much interest in this pizza. Since we are happy to share, here comes the recipe.
Mouthwatering ingredients and a delicious dough
First of all, this pie, uses one of our favorite doughs. One of our newer doughs, called Best Gluten Free and Yummy Pizza Dough, sometimes goes undetected as being gluten free. It’s difficult to pick our favorite gluten free dough, but this one we’ve had great results with. Of course, you can use your favorite gluten free or regular pizza dough for this pizza.
We also have many other dough recipes on our website you might want to try, as well. The Gluten Free Sourdough Pizza Dough would also be a great choice for this pie.
Next, for this Caramelized Meyer Lemon and Ricotta Pizza, we added a few of our favorite ingredients. Crushed garlic and extra virgin olive oil made the list, followed by grated whole milk mozzarella and grated parmigiano reggiano or parmesan cheese. Topped with thinly sliced Meyer lemons and small scoops of ricotta cheese. Finally just a bit of crushed red pepper before baking.
The result: the caramelized lemons and creamy ricotta couldn’t be any more magical. With the aged cheese and the garlic, plus a small amount of heat from the red peppers, it’s dreamy for sure.
Maybe lemons aren’t your thing. Are you be opposed to fruit on pizza or flatbread? Because another favorite is our Gluten Free Flatbread with Brie, Apple and Caramelized Onions. For this pie, we finish off with a honey drizzle and some fresh thyme leaves. Check out the recipe if you’re interested.
Serve for an appetizer or with another pizza or flatbread for variety
We love hosting get togethers and most often we make some sort of flatbread or pizza for an appetizer. Often we just serve pizza or flatbreads and salad for the meal, for ease and everyone loves this meal.
You can have a full fledged pizza party, where people top their own pizzas, or just have some made in advance and cook when everyone arrives. We have a small pizza oven which makes this possible, but these pizzas can also be baked in a traditional oven or even on a flat grill or bbq grill.
Pizzas for everyone
Normally, when we have a party I know everyone’s dietary needs or allergies, and always try to accomodate so they don’t miss out on anything. Whether you need a dairy free cheese alternative, vegan or vegetarian pies, gluten free or shellfish allergy, these needs are easy to accomodate if you know about them. We always try to have some meat pies, some veggie pies, some without red sauce, and maybe one with some fruit.
There are so many choices. You’ll never run out of fresh and new ideas! The one below is so delicious. With fresh figs and arugula, pomegranate, and mozzarella and parmesan cheeses, plus balsamic reduction, it’s both fresh and colorful!
Meaty pizzas topped with a hot honey drizzle are tasty and zesty. I love to use half the amount of honey and half of the amount of calabrian chili paste. Italian Harvest Bomba de Calabria, Calabrian Hot Pepper Paste is a favorite which I love to keep in the fridge at all times.
Made with pure, natural ingredients: hot Calabrian chili peppers 82%, extra virgin olive oil, vinegar, and salt. Neither does it contain chemicals or preservatives.
We hope you enjoy this tangy, sweet, and creamy Caramelized Meyer Lemon and Ricotta Pizza! It’s such a great one to enjoy on a warm day or with another pizza with contrasting flavors.
Mangia, mangia!
Laura
Caramelized Meyer Lemon and Ricotta Pizza (Gluten Free)
Equipment
- 1 12-14" cast iron or pizza stone or pizza oven
Ingredients
- 1 Best Gluten Free and Yummy Pizza Dough ball, gf or other gluten free dough
- 1 tablespoon extra virgin olive oil (EVOO)
- 2-3 cloves garlic, minced or crushed
- ½ cup mozzarella cheese, whole milk, grated
- ¼ cup parmigiano reggiano, grated
- 1-2 small Meyer lemons or other lemons, seeds removed and thinly sliced
- ½ cup whole milk ricotta cheese
- crushed red pepper
- fresh thyme leaves and a handful of blanched toasted almonds to serve optional;
Instructions
- Let the dough ball come to room temperature for 1-1½ hours. On a gluten free floured board, shape the dough into a 10" round. Move to a peel that is dusted with cornmeal.
- Preheat the oven to 475℉ or 500℉ (if your oven goes that high). Gather the ingredients.
- Drizzle EVOO across the top of the round of dough. Add crushed garlic. Sprinkle with mozzarella cheese and parmesan. Add thinly sliced lemon and small scoops of ricotta in between the lemon slices. Sprinkle with the crushed red pepper. Preheat a cast iron or pizza stone for 2-3 minutes.
- Slide the pizza carefully unto the cast iron or pizza stone. Bake for 15-17 minutes. Move to the top third of the oven, and bake for 5-6 minutes more. If the lemons aren't caramelized, broil for 1 minute or so, being careful not to crisp the crust too much. Alternatively, you can use a gas culinary torch to caramelize the lemons at the end of baking.*For baking in a pizza oven: heat the stone to 650℉. Add the pizza. Lower the temperature to cook the bottom. Bake for 4-5 minutes total**, rotating several times. Once the bottom is browned turn the heat up to brown the top and caramelize the lemons.**note: Since every pizza oven is different, please adjust the temperature and time based on your pizza oven.
- Slice and top with fresh thyme leaves and few blanched and toasted almonds if desired.
