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Lemon Pizza Recipe

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4.1 from 10 reviews

This delightful Lemon Pizza offers a refreshing twist on traditional pizza, combining the bright zest and juice of fresh lemons with creamy mozzarella and savory parmesan. The crust is a simple no-knead dough baked to golden perfection on a pizza stone, while a flavorful lemon and garlic brine enhances every bite. Finished with fresh parsley and a sprinkle of black pepper, this pizza is perfect for a light, zesty meal or an elegant appetizer.

Ingredients

Pizza Dough and Brine

  • 1 ball Easy pizza dough (or store-bought dough)
  • 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

Toppings

  • 5 oz (150 grams) fresh mozzarella (or ½ to ⅓ cup shredded firm mozzarella)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the pizza dough: Follow your easy no-knead pizza dough recipe through step 5, including shaping the dough and preheating the oven with a pizza stone inside. This ensures the base will be crispy and well-cooked.
  2. Prepare the cheese: If using fresh mozzarella, cut it into ½-inch thick slices. Dab with paper towels if the cheese is very watery to remove excess moisture.
  3. Shape the dough: Place the dough on parchment paper and gently press it from the center outward with your fingers until it measures approximately 9×13 inches. Transfer the dough gently onto a pizza peel or the back of a rimmed baking sheet for easy transfer to the oven.
  4. Make the lemon brine: In a glass jar with a lid, combine extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and black pepper. Close the lid and shake vigorously until fully emulsified.
  5. Add the topping: Once your dough is stretched out, create a few dimples in the surface with your fingers. Evenly scatter the lemon brine over the dough, focusing on filling the dimples. Then evenly distribute the mozzarella slices over the surface.
  6. Bake the pizza: Using the pizza peel, carefully transfer the pizza onto the preheated pizza stone. Bake until the cheese is melted and bubbling and the crust is nicely browned, about 8-10 minutes in a forced fan (convection) oven. Adjust time as needed for your oven.
  7. Finish and serve: Remove the pizza from the oven and immediately drizzle the fresh lemon juice on top. Sprinkle with grated parmesan, chopped parsley, and freshly ground black pepper to taste. Optionally, add a pinch of chili flakes for heat. Slice and serve hot.

Notes

  • Removing moisture from fresh mozzarella prevents a soggy pizza crust.
  • Using a pizza stone helps achieve a crispy, evenly cooked crust.
  • If you don’t have a pizza peel, use the back of a rimmed baking sheet to transfer the pizza onto the stone.
  • Keep an eye on the pizza during baking since oven temperatures vary.
  • For a stronger lemon flavor, adjust lemon zest and juice according to preference.
  • Chili flakes are optional but add a nice contrast to the lemon’s brightness.

Find it online: https://recipeplenty.com/lemon-pizza-recipe/