Pizza sauce – ricotta, Parmesan and lemon
Ricotta and Parmesan make a spreadable cheese mixture for pizza. Try it with blanched spinach squeezed dry, courgette, ham or mushrooms. Add rocket after baking if you like.
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SAPIDUS · Flavour. Curiosity. Joy of food.
Pizza sauce – ricotta, Parmesan and lemon
5 pizzas · 10 minutes
Equipment: Bowl and fork or spoon
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Sauce
- 250 g ricotta, drained if wet
- 20 g finely grated Parmesan
- 10 g olive oil
- ½ tsp finely grated zest of a well-washed lemon, yellow part only
- 2–3 grinds of black pepper
- 0–1 g fine salt, only after adding the Parmesan
Allergens: Milk.
Method
Mix the cheese cream
Mix the ricotta, Parmesan, oil, lemon zest and pepper. Taste before adding any salt.
Adjust the texture
If too stiff to spread, stir in water 1 tsp at a time. Aim for a spreadable cream, not a runny sauce.
Spread and bake
Use 40–50 g per pizza, spread thinly or in small, shallow dollops. Top lightly and bake.
https://sapidus.no/en/oppskrifter/pizzasaus-ricotta
About portions and timing
Cuisine: Italian-inspired
Estimated timing: about 10 min preparation · about 0 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Mix the ricotta, Parmesan, oil, lemon zest and pepper. Taste before adding any salt.
If too stiff to spread, stir in water 1 tsp at a time. Aim for a spreadable cream, not a runny sauce.
Use 40–50 g per pizza, spread thinly or in small, shallow dollops. Top lightly and bake.
Get to know the spices in this dish
Good to know before you cook
Pairs well with
Blanched spinach squeezed dry, courgette, ham or mushrooms. Also good with rocket added after baking.
Good to know
Allergen: milk. Go gently with the lemon so it just freshens the cheese flavour. This is our white cheese mixture; there is no single standard recipe for pizza bianca.
Quantity and use
About 280 g · 5–6 pizzas · 10 minutes. Choose the pizza count to adjust the ingredients. Spread the sauce thinly; it may stretch to an extra pizza.