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Lemon Basil Pizza

This pizza is for the girls. It is for the un-pizza pizza. It is for the foodie. It is for book club and girls night! This one is not for the cowboy that loves a meat lovers. It is also not for the one that has strong opinions about mixing savory and sweet. But its so amazing and delicious! And I have a new ingredient that I am loving and using on so many things right now. It is Olivelle's Meyer Lemon Aged White Balsamic Vinegar. It is fantastic on avocado toast! I have enjoyed it on top of honey goat cheese, fresh basil and almond crackers for snacks. And this pizza, oh my goodness. It wouldn't be the same without it! I use a lot of different vinegars and olive oils from this company. Their quality is top notch. Apparently, flavored olive oils are usually other oils or bad tasting oils, and they use flavoring to cover the taste. The vinegars and olive oils from Olivelle are high quality and you can taste the difference!


Lemon Basil Honey Goat Cheese Pizza


1/4 cup ricotta

1/4 cup marscarpone

Zest of one lemon

Pinch of salt

Olive oil


Honey goat cheese

Shaker Parmesan cheese

Fresh basil

Micro Arugula or regular arugula


Make the pizza dough.

Use a food processor to whip together the ricotta, marscarpone, lemon zest, and the pinch of salt. Set aside. Put the pizza dough on a hot stone or skillet. Brush the crust with olive oil and sprinkle the parmesan all over the crusts edge. Use the ricotta and mascarpone mixture as the pizza base. Spread it all over. Top with mozzarella. Break apart pieces of honey goat cheese and sprinkle it all over to your hearts content. I don't have exact measurements for some ingredients, because I truly just go by sight! So I encourage you do the same!

Bake on the top rack at 400 degrees until the cheese is bubbly and just starting to brown, about 10-12 minutes.

Dice the basil into thin strips. Top the pizza with the fresh basil and micro arugula. Drizzle with Meyer Lemon Aged White Balsamic Vinegar! Slice it up and serve!


- Michal


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