Description
Indulge in the zesty freshness of Lemon and Pesto Pizza, a delightful twist on a classic favorite. This recipe combines the tangy flavor of lemon with creamy ricotta, savory mozzarella, and a homemade garlic scape and arugula pesto, all baked to perfection on a crispy pizza crust.
Ingredients
Units
Scale
For the pizza
- 1/2 lb pizza dough
- 1 lemon
- 1/2 cup ricotta cheese
- 1/4 cup mozzarella cheese
- 1/4 cup pesto, plus more for topping (see recipe for garlic scape and arugula pesto, or use pesto of your choice)
- olive oil for drizzling
For the garlic scape and arugula pesto
- 1 large bunch fresh garlic scapes
- 2 handfuls fresh arugula
- 2 cloves garlic, crushed and peeled
- 1/4 cup toasted walnuts
- 1/4 cup grated parmesan
- salt
- olive oil
Instructions
- For the garlic scape and arugula pesto – Combine garlic scapes, arugula, parmesan, walnuts, and garlic in the bowl of the food processor or blender. Blend, streaming in olive oil as it blends, until pesto is smooth and creamy. Season with salt as needed.
- For the pizza – Preheat the oven to 550°F. Stretch and roll the pizza dough on a floured surface. Drizzle olive oil, spread ricotta, pesto, mozzarella, salt, and layer lemon slices. Bake for 10 minutes until browned. Top with fresh pesto before serving.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
