• Prep: 30 min
  • Cook: 15 min
  • Serves: 4

Roasted lemons add an unexpected twist to this craveable flat bread. Caramelizing the citrus tones down their natural tartness, creating perfect balance with fresh Bowery Basil and creamy ricotta.

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  • 1 Meyer lemon, very thinly sliced on a mandolin, seeds removed
  • ¼ cup extra-virgin olive oil, divided, plus more for drizzling
  • kosher salt
  • 1 pound pizza dough, room temperature
  • 1 ½ cups fresh whole milk ricotta
  • 3 tablespoons finely grated Parmesan
  • 1 small garlic clove, finely grated
  • Bowery Basil, 1.25 oz, leaves separated from stems
  • 1/2 teaspoon crushed red pepper flakes
  1. Place racks on the upper and lower third of the oven; preheat to 450° F.
  2. Toss lemon and 2 tablespoons oil on a rimmed baking sheet; season generously with salt. Spread out in an even layer into corners of pan, taking care not to pile into the middle. Roast on top rack, tossing with a spatula once halfway through, until deep golden brown and caramelized, 4-6 minutes. Let cool.
  3. Place dough in the center of another large baking sheet and drizzle with 1 tablespoon oil, then turn to coat. Using your hands, stretch dough outward from the center all the way to the edges of the pan. If dough springs back, let it sit uncovered a few minutes to warm up. You may need to do this a few times.
  4. Once stretched, drizzle dough with 1 tablespoon oil and spread evenly over the surface; season with salt. Bake dough on the bottom rack until beginning to brown and crisp on the bottom, 7–9 minutes.
  5. Meanwhile, mix ricotta, Parmesan, garlic and ½ tsp. salt in a medium bowl until completely combined.
  6. Dollop ricotta mixture generously over dough. Top with roasted lemon, basil, red pepper flakes. Drizzle with olive oil and serve.
Bowery Ingredients
Rick Martinez
Our chef

Made for Bowery by Rick Martinez.

Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.

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