Lemon Pizza Recipe
This fresh and flavorful lemon pizza offers a delightful combination of creamy mozzarella, zesty lemon, garlic, extra virgin olive oil, fresh parsley, and nutty parmesan cheese. Perfectly crisped on a pizza stone or inverted baking sheet, it delivers a bright and savory twist on a classic pizza, ideal for an elegant yet simple meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 large pizzas or 6 slices
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Ingredients
Pizza Dough
- 1 ball Easy pizza dough (or store-bought dough)
Lemon Brine
- 2 tablespoons extra virgin olive oil
- 1 tablespoon water
- 1 tablespoon fresh parsley, chopped
- 1 small garlic clove, grated
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
Mozzarella
- 5 oz (150 grams) fresh mozzarella (or ⅓ to ½ cup shredded firm mozzarella)
To Finish
- 1 tablespoon lemon juice
- 2 tablespoons grated parmesan cheese
- 1 tablespoon fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Prepare the Pizza Dough: Follow the easy no-knead pizza dough recipe through step 5, including shaping the dough and preheating your oven with a pizza stone or an inverted rimmed baking sheet.
- Prepare the Cheese: If using fresh mozzarella stored in water, slice it into ½ inch thick pieces. Dab with a paper towel to remove excess moisture if the mozzarella is very wet.
- Shape the Dough: Once the dough is ready, place it on parchment paper and press gently starting from the center to form approximately a 9×13 inch rectangular pizza. Transfer the dough on a pizza peel or the back of a rimmed baking sheet before topping.
- Make the Lemon Brine: Combine extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and pepper in a glass jar with a lid. Shake vigorously until emulsified.
- Add the Toppings: Make small dimples on the shaped dough with your fingers, spread the lemon brine evenly over the surface trying to fill the dimples, then scatter the mozzarella pieces evenly on top.
- Bake the Pizza: Slide the pizza with parchment paper onto the preheated pizza stone or inverted baking sheet. Bake until the crust is golden and the cheese is nicely browned, about 8–10 minutes, monitoring closely depending on your oven type.
- Finish and Serve: Once baked, drizzle with fresh lemon juice, sprinkle grated parmesan cheese, fresh parsley, and freshly ground black pepper. Optionally add chili flakes for a spicy touch. Slice and serve immediately.
Notes
- Instead of a pizza stone, use a rimmed baking sheet inverted and preheated on the lowest oven shelf for a crisp crust. Transfer pizza using parchment paper on a peel or baking sheet and slide onto the hot inverted sheet.
- Leftover pizza can be tightly covered and stored in the refrigerator for up to 1 day or frozen for up to 3 months. Reheat frozen leftovers in the oven to restore crispiness.
Find it online: https://bitezly.com/lemon-pizza-recipe/