Description
This bright and zesty Lemon Pizza delivers a fresh twist on a classic Italian favorite. Featuring a homemade or store-bought pizza dough base, it’s topped with a tangy lemon brine, gooey mozzarella, and finished with fresh parsley and parmesan. Perfectly balanced with savory, citrusy, and creamy notes, this easy pizza is ideal for a unique main course that pops with flavor. Enjoy two generous portions or share with friends as six delicious slices.
Ingredients
Pizza Dough
- 1 ball Easy pizza dough (or store-bought dough)
Lemon Brine
- 2 tablespoon 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
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Mozzarella
- 5 oz (150 grams) fresh mozzarella (or 1/2 to 1/3 cup shredded firm mozzarella)
To Finish
- 1 tablespoon lemon juice
- 2 tablespoon grated parmesan cheese
- 1 tablespoon fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Prepare the Pizza Dough: Follow your chosen easy no-knead pizza dough recipe through step 5, including shaping the pizza and preheating your oven. If using store-bought dough, let it come to room temperature before shaping.
- Prepare the Cheese: If using fresh mozzarella in water, cut it into 1/2 inch thick pieces and blot dry with a paper towel to remove excess moisture. If using shredded mozzarella, measure 1/2 to 1/3 cup and set aside.
- Shape the Dough: Once the dough is ready, place it on a sheet of parchment paper. Starting at the center, gently press it out with your fingers until you have an approximately 9×13 inch rectangle. Transfer the dough, with parchment, onto a pizza peel or the back of a rimmed baking sheet.
- Mix the Lemon Brine: Add the olive oil, water, parsley, grated garlic, lemon zest, lemon juice, salt, and black pepper to a glass jar with a lid. Shake vigorously until the mixture is well combined and emulsified.
- Assemble the Pizza: Make a few dimples in the stretched dough with your fingers. Drizzle and spread the lemon brine evenly over the surface, filling the dimples. Scatter the mozzarella cheese over the top.
- Bake the Pizza: Using a pizza peel or baking sheet, carefully slide the assembled pizza (on its parchment) onto a preheated pizza stone or inverted baking sheet in your hot oven. Bake until the cheese and crust are nicely browned, about 8–10 minutes (timing varies by oven, so watch closely).
- Finish and Serve: Remove the hot pizza from the oven. Drizzle with the remaining 1 tablespoon lemon juice, then sprinkle over the parmesan cheese, additional parsley, and more black pepper (or chili flakes, if desired). Slice and serve immediately!
Notes
- No Pizza Stone? Use an inverted rimmed baking sheet on the lowest oven shelf to preheat. Slide the pizza (on parchment) onto the hot sheet for a crisp crust.
- Storing Leftovers: Cover leftover pizza tightly and refrigerate up to 1 day or freeze up to 3 months. Reheat in the oven until crispy.
- Customize: Add a sprinkle of chili flakes at the end for extra heat.
- Tip: Dab fresh mozzarella dry to avoid soggy pizza.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 20 mg
