Description
This Lemon Pizza recipe features a delicate no-knead dough topped with a zesty lemon brine, fresh mozzarella, and savory parmesan cheese. Perfect for a light and refreshing twist on classic pizza, it combines bright lemon flavors with creamy cheese and a crispy crust baked on a pizza stone or baking sheet.
Ingredients
Scale
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
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
Mozzarella
- 5 oz (150 grams) fresh mozzarella (or from ½ to ⅓ 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 the easy no-knead pizza dough recipe through step 5, including shaping the dough and preheating the oven to the highest temperature suitable for pizza baking, preferably using a pizza stone or inverted baking sheet.
- Prepare the cheese: If using fresh mozzarella submerged in water, cut into ½ inch thick pieces and dab with a paper towel to remove excess moisture for a less watery topping.
- Shape the dough: Place the dough ball on a parchment paper sheet and gently press it out from the center to form an approximately 9×13 inch rectangle. Place the dough onto a pizza peel or the back of a rimmed baking sheet to transfer into the oven.
- Make the lemon brine: Combine the extra virgin olive oil, water, chopped fresh parsley, grated garlic, lemon zest, lemon juice, fine salt, and black pepper in a glass jar with a lid. Shake vigorously until well emulsified.
- Add the topping: After stretching the dough, create a few dimples by pressing gently with your fingers. Scatter the lemon brine evenly over the dough, filling the dimples, then distribute the mozzarella pieces or shredded cheese evenly on top.
- Bake the pizza: Using the pizza peel, carefully transfer the prepared pizza onto the preheated pizza stone or inverted baking sheet in the oven. Bake until the crust is golden brown and the cheese is nicely melted and lightly browned, approximately 15 minutes (8-10 minutes in a fan oven).
- Serve the pizza: Remove the pizza from the oven. Drizzle with fresh lemon juice, sprinkle with grated parmesan cheese, chopped fresh parsley, and freshly ground black pepper to taste. Optionally add chili flakes for extra heat. Slice and serve immediately while hot and fresh.
Notes
- If you don’t have a pizza stone, invert a rimmed baking sheet and preheat it in the oven. Use another baking sheet or pizza peel to transfer the pizza onto the hot inverted sheet to achieve a crisp crust.
- Dabbing moisture off fresh mozzarella helps prevent soggy pizza.
- Adjust lemon juice and zest quantity to your taste preference for brightness.
- Make sure to preheat the oven and stone or sheet thoroughly for best crust texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 35 mg
