Sweet Ricotta Pizza with Lemon Oil. Light, quick and aromatic dessert

Sweet Ricotta Pizza is an authentic homemade pastry delight, made special by an ingredient that elevates it to a gourmet creation: our lemon-flavored extra virgin olive oil. This dessert, appreciated for its incredibly soft texture and delicate citrus aroma, stands out for its extraordinary simplicity of preparation.

Unlike the classic version with a shortcrust pastry base, which requires long preparation and resting times for the dough, this variant can be made in a few simple steps, making it accessible even to those with little experience in baking. Just a few basic ingredients are needed, and the result is a dessert that amazes with its lightness and aroma.

Our Ricotta Pizza uses lemon-flavored extra virgin olive oil instead of traditional butter, a choice that makes the dessert not only lighter and more digestible, but also healthier. The oil gives the dessert extraordinary softness and an intense citrus aroma that enhances the natural sweetness of fresh ricotta.

The use of olive oil in desserts represents a rediscovery of Mediterranean cuisine, increasingly appreciated by those seeking a balanced diet without sacrificing taste. The nutritional benefits are evident: less saturated fat, presence of antioxidants, and superior digestibility, making this dessert perfect even for those who usually avoid sweets.

Ricotta Pizza with lemon oil is ideal for a substantial breakfast, a genuine snack, or to conclude a meal with elegance and lightness. Accompanied by fragrant tea or a shot of limoncello, it wins you over at the first taste and demonstrates how the simplest desserts can offer the greatest satisfaction.

Preparation time: 15 minutes
Cooking time: 50 minutes
Resting time: 2 hours
Difficulty: Easy
Servings: for a round springform pan, 20 cm diameter

INGREDIENTS

600 g ricotta
200 g sugar
30 ml limoncello
30 ml Oleificio Fratelli Vieste lemon-flavored oil
5 eggs
1 lemon (zest)
icing sugar for garnish

PREPARATION

Beat the ricotta with the sugar, limoncello, and lemon oil using electric beaters. Add the eggs, one at a time, continuing to mix with the beaters to obtain a frothy and homogeneous mixture. Finally, incorporate the lemon zest.

Pour the mixture into the oiled and floured pan (or lined with parchment paper) and bake in a preheated oven at 180°C for about 50 minutes.

Remove the ricotta pizza from the oven and let it cool at room temperature, then unmold it, transfer it to a serving plate, and let it rest for at least 2 hours in the fridge. Garnish the surface with a dusting of icing sugar, slice, and serve.