Lemon Ricotta Naan Pizza
This Lemon Ricotta Naan Pizza was created after a late summer pizza night at our neighborhood coffee shop. On Wednesdays they do wood fired pizzas and they are SO GOOD. I absolutely love a pizza with arugula on top. It adds such great fresh flavor.
I love roasted garlic, but it takes a while to roast in the oven. Grab a tube of roasted garlic from the store, and you’ll have it when you’re in a pinch. Great for this pizza. Just whisk it in some olive oil to infuse that wonderful garlicky flavor. I crisp up prosciutto slices by arranging them into nests on a sheet pan, and bake until crispy.
Naan bread works so well for pizza. It’s not too thick, but thick enough to hold up to toppings. I spread the naan with ricotta cheese that I mixed with lemon, lemon zest, and some oregano flakes. Vibrant, zippy, fresh flavor.
There are a couple ways you can execute this pizza.
- crisp up the naan first without any toppings, then add everything and serve, or…
- crisp up the naan with the ricotta mixture to warm through the cheese, then add all your other toppings
Chewy crust, creamy zippy cheese, salty crispy prosciutto, peppery fresh arugula, and tangy lemon. It’s got all the flavor and texture profiles I love. I hope you enjoy this Lemon Ricotta Naan Pizza too!
Check out my all time favorite naan pizza. My Grilled Chicken Caesar Naan Pizzas, THE BEST!
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Lemon Ricotta Naan Pizza
Dreamy, lemony ricotta with garlic oil, prosciutto, and peppery arugula. So yummy!
Ingredients
- 2 Naan breads roasted garlic variety preferred
- 1 cup whole milk ricotta cheese
- Zest and juice of 1 lemon
- 1/2 tsp dried oregano flakes (not ground/powdered)
- 2 tbsp olive oil
- 1 tbsp roasted garlic paste store bought tube
- 3 oz prosciutto
- 2 cups arugula
- Kosher salt
- Black pepper
Instructions
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Preheat oven to 400°. Line 2 baking pans with parchment. Place naan bread on one of the pans.
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Arrange slices of prosciutto into crumpled nest-like bundles onto the other baking pan. Bake prosciutto in preheated oven for 10 minutes, or until crisp. Set aside to cool. Crumble into pieces once cooled enough, or chop with knife.
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In a small bowl whisk together ricotta, lemon juice, and lemon zest. If your lemon is super juicy you only need to use the juice from half, reserve the other half for the arugula. Whisk in oregano flakes, and a couple pinches of kosher salt.
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In another small bowl whisk together olive oil and roasted garlic paste. (you could also do this over low heat on the stove to break down the garlic paste more) Brush garlic oil onto naan breads. Spread the ricotta mixture evenly between the two naan breads. Bake for 10-12 minutes or until naan is brown and crispy around the edges. Allow to cool slightly.
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Toss arugula with a small drizzle of olive oil and a squeeze of lemon juice. Top pizzas with arugula and crispy prosciutto, and fresh cracked pepper. Slice and enjoy!
Recipe Notes
The naan breads come in a roasted garlic flavor which is perfect, but if you can’t find those, plain is just fine.
I just discovered store bought roasted garlic in a tube and it’s going to be a game-changer, perfect for this recipe. I LOVE roasted garlic, but it’s a time commitment to make if you’re in a pinch.
