Homemade Ricotta Pizza with Fresh Herbs and Mozzarella

I still remember the exact Saturday afternoon when this ricotta pizza became a regular in my kitchen. My husband and I had just come back from the farmers’ market with way too many fresh herbs and a tub of the creamiest ricotta I’d ever seen. The kids were napping, the house was quiet, and I decided to skip the usual tomato sauce route.

I spread that herby ricotta mixture on the dough, scattered fresh mozzarella, and popped it in the oven. When I pulled it out, the edges were golden and blistered, the cheese was bubbling, and the whole kitchen smelled like an Italian summer. One bite and we were hooked—the creamy ricotta against the stretchy mozzarella, those bright pops of basil and thyme. It felt fancy but came together so simply.

I’ve made this Homemade Ricotta Pizza with Fresh Herbs and Mozzarella dozens of times since then—for weeknight dinners, lazy weekends, and even when friends drop by unexpectedly. It’s the kind of recipe that makes you feel like a kitchen rockstar without any stress.

Why You’ll Love This Recipe

• It comes together fast once the dough is ready — perfect for those nights when you want something special but don’t have hours to spend.
• The flavors are bright and fresh — no heavy red sauce needed; the herbs and cheeses shine on their own.
• It’s super customizable — I’ve tweaked it based on whatever’s in my fridge, and it always works.
• Crowd-pleaser every time — even my picky eaters go back for seconds, and adults love the sophisticated vibe.
• Budget-friendly luxury — ricotta and mozzarella stretch far, and homemade dough costs pennies compared to takeout.

Trust me, once you try this, you’ll skip the delivery apps on pizza night.

Ingredients List

This makes one large (12-14 inch) pizza or two smaller ones. I usually double it for my family.

For the Dough (or use your favorite store-bought if you’re short on time)

• 2 ¼ teaspoons active dry yeast (one packet)
• 1 teaspoon sugar
• 1 cup warm water (around 110°F)
• 2 ½ cups all-purpose flour, plus more for dusting
• 2 tablespoons olive oil
• 1 teaspoon salt

For the Herby Ricotta Spread

• 1 ½ cups whole milk ricotta cheese (the good stuff from the deli section if you can)
• 2 cloves garlic, finely minced
• 2 tablespoons extra virgin olive oil
• ¼ cup grated Parmesan cheese
• 1 teaspoon fresh lemon zest
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh thyme (or oregano works great too)

For Topping

• 8-10 ounces fresh mozzarella, torn or sliced into small pieces
• 1-2 tablespoons olive oil for drizzling
• ½ cup fresh basil leaves, torn (some for mixing, some for finishing)
• A handful of fresh thyme sprigs or other soft herbs like oregano or parsley
• Red pepper flakes (optional, for a little heat)
• Extra grated Parmesan for serving

Substitutions: No fresh herbs? Dried Italian seasoning works in a pinch (use about 1 teaspoon total). Part-skim ricotta is fine if that’s what you have, though whole milk gives the creamiest texture. You can swap mozzarella for burrata if you’re feeling extra.

Step-by-Step Instructions

1. Make the dough. In a large bowl or the bowl of your stand mixer, combine the yeast, sugar, and warm water. Let it sit for 5-10 minutes until it gets foamy. Add the flour, olive oil, and salt. Mix until a shaggy dough forms, then knead by hand for 5-7 minutes or with the dough hook for 4 minutes until it’s smooth and springs back when poked—like a baby’s earlobe, as my Italian neighbor once taught me. Place it in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled.
2. Prep the ricotta mixture while the dough rises. In a medium bowl, mix together the ricotta, minced garlic, olive oil, Parmesan, lemon zest, salt, pepper, chopped basil, and thyme. Taste it—it should be bright, garlicky, and well-seasoned. Set aside. This is the flavor powerhouse of the pizza.
3. Preheat your oven. Crank it up as hot as it goes—ideally 475-500°F. If you have a pizza stone or steel, put it in the oven now so it gets screaming hot. This is key for that crispy bottom.
4. Shape the pizza. Punch down the dough and turn it out onto a floured surface. Let it rest for 10 minutes, then stretch it gently with your hands into a 12-14 inch circle or rectangle. Don’t use a rolling pin if you can help it—it pushes out the air bubbles. Transfer to a parchment-lined baking sheet or a cornmeal-dusted peel if using a stone.
5. Assemble. Brush the dough lightly with olive oil. Spread the herby ricotta mixture evenly, leaving a 1-inch border for the crust. Scatter the torn mozzarella pieces all over. Drizzle with a little more olive oil and sprinkle on some red pepper flakes if you like heat.
6. Bake. Slide it into the hot oven and bake for 12-18 minutes, until the crust is golden brown and the cheese is bubbly and starting to brown in spots. The exact time depends on your oven—watch it closely after 12 minutes.
7. Finish it. Pull the pizza out and immediately scatter fresh torn basil and thyme over the top. Let it cool for 5 minutes before slicing so the cheeses set up a bit.

The first time I made this, I rushed the cooling and burned my mouth on molten cheese. Learn from my mistake!

Pro Tips & Tricks

I’ve learned a lot from the many times I’ve made this Homemade Ricotta Pizza with Fresh Herbs and Mozzarella.

• Don’t overload the toppings. Ricotta can release some liquid, so a light hand keeps the crust crisp. If it looks too wet, pat the ricotta with a paper towel before mixing.
• Room temperature ingredients make a big difference for even melting and better flavor.
• Make the dough ahead. It freezes beautifully—portion it after the first rise, wrap tightly, and thaw overnight in the fridge when you need it.
• For an extra crispy crust, preheat a cast iron skillet and bake the pizza right in it for the last few minutes.
• Common mistake to avoid: Salting the ricotta too early if it’s very fresh—taste as you go.

Storage-wise, leftovers keep in the fridge for 2-3 days in an airtight container. Reheat slices in a 375°F oven or on a skillet for best texture—microwave makes it soggy.

Variations & Substitutions

This base recipe is so forgiving. One of my favorites is adding thinly sliced cherry tomatoes or sun-dried tomatoes before baking for little bursts of sweetness.

For a greener version, wilt some spinach or arugula into the ricotta mix.

Want it spicier? Layer on some sliced jalapeños or a drizzle of hot honey after baking.

Gluten-free? Use your favorite GF dough or cauliflower crust (though it won’t be quite the same).

Vegan twist? I’ve tried it with a cashew-based ricotta and vegan mozzarella—it works surprisingly well when you’re craving it.

The beauty is experimenting. My “accidental” version with leftover grilled zucchini is now a family favorite.

Serving Suggestions

This pizza shines on its own, but I love serving it with a simple side salad of arugula dressed in lemon and olive oil. It cuts through the richness perfectly.

For a complete meal, pair it with a crisp white wine like Pinot Grigio or a light red.

It’s fantastic for date nights, casual gatherings, or even cut into small squares as an appetizer. In summer, take it outside with a glass of something cold—you’ll feel like you’re on vacation.

Add a bowl of warm marinara on the side if your crew likes dipping, though I prefer it as is to let the herbs sing.

FAQ’s

Can I make this ahead of time?

Yes! Prep the dough and ricotta mixture up to a day ahead. Store the ricotta covered in the fridge. Assemble and bake just before serving for the best results.

How do I store and reheat leftovers?

Keep slices in the fridge for up to 3 days. Reheat in a 375°F oven for 8-10 minutes or in a hot skillet. Avoid the microwave if possible.

Can I freeze the pizza?

You can freeze the unbaked assembled pizza (wrap tightly) or baked slices. Thaw overnight and reheat in the oven. The texture is best fresh, but it works in a pinch.

What if I don’t have fresh herbs?

Dried herbs work, but use less—about a teaspoon total—and add them to the ricotta. Fresh really makes it special though.

My crust isn’t crispy—what happened?

Oven not hot enough or too many toppings. Next time, use a preheated stone/steel and go lighter on the ricotta.

Is this good for beginners?

Absolutely. The steps are straightforward, and even if your dough isn’t perfect the first time, the flavors will carry it.

Let’s Get You in the Kitchen

There you have it—my go-to Homemade Ricotta Pizza with Fresh Herbs and Mozzarella that never fails to bring smiles around the table.

It’s one of those recipes that feels like a warm hug after a long day. The combination of creamy ricotta, melty mozzarella, and those vibrant fresh herbs is pure comfort with a fresh twist.

I can’t wait for you to try it. Make it once, and I bet it’ll become a staple in your house too.