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Lemon pizza is an unexpectedly bright and creamy twist on classic Italian flavors, pairing the zesty freshness of lemon with melty mozzarella, nutty parmesan, and an herby garlic brine. It is the perfect way to wake up your pizza nights while still pleasing cheese lovers and fans of simple dough.
I first tried lemon pizza on a summer evening after craving something lighter than marinara. My partner was hooked after the first bite and now asks for it whenever lemons are in the house.
Ingredients
- Easy pizza dough: homemade or your favorite store bought ball The dough is your foundation so choose a dough with a slow rise for best flavor
- Extra virgin olive oil: Use a peppery fresh one for a rich brine
- Fresh parsley: Brightens the pizza opt for flat leaf if possible
- Garlic clove: Grate for more aromatic flavor
- Lemon zest and juice: Always use fresh lemons for brightness
- Fine salt and black pepper: Season to balance all ingredients
- Fresh mozzarella: Cheese gives moisture and a wonderful melt I prefer buffalo mozzarella but any high quality mozzarella works
- Grated parmesan cheese: Adds savory depth Buy a wedge and grate fresh for best taste
- More fresh parsley and black pepper: A classic sprinkle at the end makes the flavors pop
Choose the freshest ingredients you can find for maximum flavor. Always look for lemons that are firm and heavy for their size.
Step-by-Step Instructions
- Prepare the Mozzarella:
- Slice the mozzarella into half inch thick pieces. If it is very watery gently pat with a paper towel until dry. This keeps the crust crisp
- Shape the Dough:
- Place the ready dough on parchment paper. Press from the center outward with your fingers to form a nine by thirteen inch rectangle. Use a gentle touch to keep air in the dough
- Make the Lemon Brine:
- Combine olive oil water parsley grated garlic lemon zest lemon juice salt and black pepper in a small jar. Shake well until the mixture emulsifies and looks cloudy
- Add the Toppings:
- Dimple the dough using your fingertips. Drizzle the brine evenly over the surface letting it sink into the dimples. Scatter the mozzarella pieces evenly
- Bake the Pizza:
- Transfer the assembled pizza onto a hot pizza stone or preheated rimmed baking sheet. Bake until the crust is golden and the cheese is bubbling and browned. This usually takes about eight to ten minutes with watchful eyes
- Finish the Pizza:
- Remove from the oven then drizzle with fresh lemon juice. Shower with grated parmesan and chopped parsley. Grind more black pepper over the top if you like a gentle kick. Slice and serve while the cheese is gooey
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I am obsessed with how parsley and lemon create something so vibrant on this pizza. The first time I made it for family everyone was surprised how lively the flavors were and now we make it for brunch parties.
How to Store Leftovers
Lemon pizza tastes best fresh from the oven. Wrap any leftovers tightly and chill for up to one day or freeze up to three months. To enjoy again reheat in a hot oven straight from the fridge or freezer to restore the crisp crust.
Smart Ingredient Swaps
- If you cannot find fresh mozzarella use a good quality firm mozzarella and shred it yourself
- Fresh basil or arugula can stand in for parsley for a fragrant topping
- If you are out of parmesan pecorino romano cheese brings extra tang and saltiness
- I sometimes sprinkle a few chili flakes before serving for a little warmth
Serving Ideas
Pair lemon pizza with a simple arugula salad or serve with roasted vegetables for a light dinner. For a party cut the pizza into small squares for a fun appetizer. I love it with a glass of sparkling water or a bright Italian white wine.
A Slice of History
While pizza may be rooted in Naples this lemony version gives a nod to Italy’s famed Amalfi Coast where lemons shine in many dishes. It is a wonderful example of how classic recipes can evolve with fresh ideas and local produce. I feel like every bite reminds me of a sunlit Italian patio.
Recipe FAQs
- → How do I keep mozzarella from making the crust soggy?
Pat mozzarella with a paper towel to remove excess moisture before adding it to the dough. This helps achieve a crisp crust.
- → Can I use store-bought dough?
Yes, quality store-bought dough works well. Make sure it comes to room temperature before shaping.
- → Is a pizza stone required?
No. Invert a baking sheet and preheat it in the oven for a similar result. Transfer pizza using parchment for easy handling.
- → Which lemons work best?
Fresh, unwaxed lemons are ideal for both zest and juice, offering the brightest flavor.
- → How should leftovers be stored?
Cover tightly and refrigerate up to one day, or freeze for up to three months. Reheat in the oven for crispiness.