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Lemon Pizza Recipe
Ben Carraoli

Lemon Pizza Recipe

I was a bit skeptical when I first heard about lemon on a pizza, but I’m so glad I gave it a try. The bright, citrusy flavor cuts through the rich cheese beautifully, creating a refreshing and incredibly satisfying meal. It’s become a staple in my home, and I find myself making it for every occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 1 ball of pizza dough: You can use a store-bought ball for convenience or make your own. A quality no-knead dough works wonderfully.
  • 2 tablespoons extra virgin olive oil: This forms the base of your brine adding richness and helping to crisp the crust.
  • 1 tablespoon water: This helps emulsify the brine making it easier to spread over the dough.
  • 1 tablespoon fresh parsley chopped: Fresh herbs provide a burst of color and a clean, peppery taste that complements the lemon.
  • 1 small garlic clove grated: Grating the garlic allows its flavor to infuse the olive oil brine without overpowering the other ingredients.
  • 1 teaspoon lemon zest: This is where the magic happens. Zest provides a concentrated lemon aroma and flavor without the bitterness of the juice.
  • 1 teaspoon lemon juice: A little juice in the brine adds a tangy kick.
  • ¼ teaspoon fine salt: Enhances all the flavors in the dish.
  • ¼ teaspoon black pepper: Adds a touch of mild spice to balance the citrus.
  • 5 oz fresh mozzarella: For the best melt and flavor use fresh mozzarella packed in water. Be sure to pat it dry to avoid a soggy pizza.
  • 1 tablespoon lemon juice for finishing: A final squeeze of fresh juice right before serving brightens the entire pizza.
  • 2 tablespoons grated parmesan cheese: Adds a salty nutty flavor that pairs perfectly with mozzarella.
  • 1 tablespoon fresh parsley for finishing: More fresh herbs at the end add a final pop of freshness.
  • Freshly ground black pepper to taste: For an extra kick.

Method
 

  1. Begin by preparing your pizza dough. If you're using a homemade recipe, follow it through the final shaping stage. For store-bought dough, let it come to room temperature for about 30 minutes before you start. This makes it easier to stretch. Place a pizza stone in your oven and preheat it to the highest temperature, usually around 500°F (260°C). A hot stone is key to a crispy crust.
  2. While the oven preheats, make the flavorful brine. In a small glass jar or bowl, combine the extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, one teaspoon of lemon juice, salt, and pepper. Seal the jar and shake it vigorously until the mixture is well-emulsified. This brine will act as your "sauce," infusing every bite with zesty goodness.
  3. Place your pizza dough on a piece of parchment paper. Gently press and stretch it out into a 9x13 inch rectangle or a 12-inch circle. Use your fingertips to create dimples all over the surface of the dough. Pour the lemon-garlic brine evenly over the top, allowing it to pool in the dimples you created. Next, scatter the pieces of fresh mozzarella cheese over the brine.
  4. Carefully transfer the parchment paper with your pizza onto the preheated pizza stone in the oven. A pizza peel or the back of a baking sheet can help with this. Bake for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Every oven is different, so keep a close eye on it during the last few minutes.
  5. Once the pizza is baked, carefully remove it from the oven. Immediately drizzle it with the final tablespoon of fresh lemon juice. Sprinkle the grated Parmesan cheese and the remaining fresh parsley over the top. For a little extra spice, add some freshly ground black pepper or red pepper flakes. Slice it up and serve right away for the best experience.