Lemon Chicken Ricotta Pizza
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Lemon Chicken Ricotta Pizza

Lemon Chicken Ricotta Pizza is a white pizza made with a mixture of ricotta and mozzarella cheeses; then topped with boneless chicken in a lemon basil sauce.
Course Appetizer, Main Entree
Cuisine Italian
Keyword chicken, pizza
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10
Calories 226kcal
Author Carrie's Experimental Kitchen



  • Preheat oven to 425 degrees F. 
  • Melt the butter in a small pan over medium heat; then add the chicken and cook through. Add the flour; then stir in the lemon juice and chicken broth and 1 tbsp. of the basil until the sauce thickens.
  • Stretch out room temperature pizza dough with the oil until it fits your stone or sheet pan. 
  • Combine the ricotta cheese with 1/2 cup of the shredded cheese and place on top of the dough leaving a border around the edge for the crust. 
  • Place the chicken mixture on top of the cheese; then top with the remaining shredded cheese and chopped basil. Bake for 15-20 minutes until the edges brown and the cheese is hot and bubbly. 


*I used fat free and part skim cheeses in this recipe to reduce caloric/fat intake. You may substitute whole milk or other varieties instead. 
Nutrition Facts
Lemon Chicken Ricotta Pizza
Amount Per Serving (1 g)
Calories 226 Calories from Fat 72
% Daily Value*
Fat 8g12%
Cholesterol 27mg9%
Sodium 310mg13%
Potassium 46mg1%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 200IU4%
Vitamin C 0.8mg1%
Calcium 160mg16%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1g | Calories: 226kcal | Protein: 15g | Fat: 8g | Cholesterol: 27mg | Sodium: 310mg | Potassium: 46mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 0.8mg | Calcium: 160mg