Gluten-Free Three Cheese Ricotta Pizza
This ricotta pizza features a trio of cheeses - creamy seasoned ricotta, melted mozzarella, and sharp Parmesan - creating layers of rich, complementary flavors. Tangy artichoke hearts add Mediterranean flair, while fresh basil and a drizzle of honey provide bright, sweet finishing touches. Perfect for a cozy dinner or entertaining, this recipe transforms simple ingredients into an pizza experience that feels both rustic and refined.
Ingredients
- 1 ball pizza dough, Best Pizza Dough or Thin Crust Dough
- ½ cup whole milk ricotta cheesepart-skim ricotta1:1
slightly less rich texture
- ⅛ teaspoon kosher salt, to taste
- fresh ground black pepper
- ½ small clove garlic, 1/4 teaspoon minced
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, shredded
- 1 handful artichoke hearts, from a can
- 1 handful fresh basil leaves
- 1 teaspoon honey, or hot honey
Instructions
- 1
Follow pizza dough recipe to prepare the dough, allowing 15 minutes to make and 45 minutes to rest
- 2
Place pizza stone in oven and preheat to 500°F, or preheat pizza oven
- 3
Mince the garlic and mix with ricotta, salt, and pepper in a small bowl
- 4
Pull leaves off artichoke hearts and chop them
- 5
Dust pizza peel with cornmeal or semolina flour
- 6
Stretch dough into a circle and place onto pizza peel
- 7
Spread seasoned ricotta onto dough
- 8
Top with mozzarella, Parmesan, artichoke hearts, and sprinkle of salt
- 9
Transfer pizza onto preheated stone using pizza peel
- 10
Bake until cheese and crust are nicely browned
- 11
Top with torn basil leaves and drizzle with honey
- 12
Slice and serve immediately
Tips
Use a pizza peel dusted with cornmeal or semolina to easily transfer the pizza - a rimless baking sheet works as substitute but a peel is worth the investment.
Season the ricotta mixture to taste with salt and pepper before spreading to ensure the base layer is well-flavored.
Tear basil leaves just before serving to maintain their bright green color and fresh aroma.
Good to Know
Best consumed immediately while hot. Leftover pizza can be refrigerated for up to 3 days and reheated in a 350°F oven.
Pizza dough can be made up to 3 days ahead and refrigerated. Ricotta mixture can be prepared several hours in advance.
Serve immediately while cheese is melted and crust is crispy for best texture and flavor.
Common Mistakes
Don't overload with ricotta or pizza will become soggy - spread in a thin, even layer
Ensure oven and stone are fully preheated to achieve crispy crust
Add basil after baking to prevent wilting and preserve fresh flavor
Substitutions
Dairy-Free Swaps
General Alternatives
slightly less rich texture
FAQ
Can I use store-bought pizza dough instead?
Yes, store-bought dough works perfectly. Let it come to room temperature before stretching for easier handling.
What if I don't have a pizza stone?
Use an inverted rimmed baking sheet or cast iron skillet preheated in the oven. The crust won't be as crispy but still delicious.
How long does leftover pizza keep?
Refrigerate for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness rather than microwaving.