Pizza with Sliced Meyer Lemons and Herbed Ricotta

Pizza with Sliced Meyer Lemons and Herbed Ricotta

Pizza with Sliced Meyer Lemons and Herbed Ricotta

Yield: Makes 2 ea. 10-12 in. pizzas


Ingredients

2 ea. 7-oz. Wood Stone Dough balls
12 oz. whole milk ricotta cheese
2 Tbsp. Italian parsley, finely minced
1 Tbsp. chives, finely minced
1 tsp. lavender, finely minced
1/4 tsp. black pepper, freshly ground
1 large lemon, preferably Meyer, very thinly sliced
Extra virgin olive oil
1 tsp. Fleur de Sel, Sel Gris or other finishing salt


Preparation

Oven Temperature: 550-580 degrees

  1. Mix ricotta with herbs and pepper.
  2. To assemble pizza evenly distribute dots of the cheese over the bottom of the crusts. Arrange the lemon slices over the cheese. drizzle with olive oil.
  3. Flame Height: 3.6
  4. Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
  5. Sprinkle with salt before slicing.


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