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Pizza Bianca al Limone e Ricotta | Crispy Lemon-Ricotta Pizza with Pistachios
(0)
30 min
Quick
Knuspr-Küche
Ein kulinarischer Gruß von der Amalfiküste: Knusprig gebackener Pizzateig trifft auf samtige Ricotta-Creme mit frischem Zitronenabrieb, zart geschmolzenen Mozzarella und feine Zitronenscheiben. Vollendet mit knackigen Pistazien und frischem Basilikum entsteht eine herrlich leichte Pizza Bianca voller Frische und Raffinesse.
Ingredients
Preparation method
Preparation & Preheating the Oven
Preheat the oven together with the baking sheet in advance to 220 °C top/bottom heat (or 200 °C fan oven). Remove the fresh pizza dough from the refrigerator and let it rest at room temperature for about 10 minutes.
Thoroughly wash the organic lemon under hot water and rub it dry. Finely grate the zest of half of the lemon. Cut the lemon in half and slice one half into wafer-thin slices (remove any seeds). Peel the garlic clove and grate it very finely or press it.
In a bowl, mix the ricotta with the lemon zest, finely grated garlic, 1 tbsp extra virgin olive oil, and a pinch of fine table salt and ground black pepper until creamy. Drain the mozzarella well and tear into bite-sized pieces.
Chef's tip
Wafer-thin lemon slices: Slice the lemon slices as thinly as possible (ideally with a mandoline slicer) so that they cook tenderly in the oven, caramelize lightly, and develop a refreshing, harmonious citrus flavor.
Crunch upgrade: Briefly toast the pistachios in a dry pan before sprinkling – this intensifies their wonderfully nutty flavor.
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