Description
Lemon Pizza is a bright and tangy white pizza perfect for summer, featuring a fresh, garlicky lemon-herb brine, topped with mozzarella cheese, and finished with a fresh lemon drizzle and parmesan. It balances acidity and creaminess with a crisp crust for a refreshing twist on classic pizza.
Ingredients
Pizza Dough
- 1 ball pizza dough (easy homemade no-knead or store-bought)
Lemon Brine
- 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
- 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 tablespoons grated parmesan cheese
- 1 tablespoon fresh parsley
- Freshly ground black pepper, to taste
- Optional: chili flakes
Instructions
- Preheat and Prepare Dough: Follow your no-knead pizza dough recipe through shaping and preheating the oven, or prepare store-bought dough and let it rest at room temperature.
- Prepare Mozzarella: Slice fresh mozzarella into 1/2-inch pieces and pat dry with paper towels if very watery to prevent soggy pizza.
- Shape Dough: Place dough on parchment paper and press from the center outward to form roughly a 9×13-inch pizza. Transfer the dough to a pizza peel or the back of a rimmed baking sheet.
- Make the Lemon Brine: Combine olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and pepper in a jar. Shake vigorously until emulsified.
- Top the Pizza: Press several dimples into the dough with your fingers to hold the brine. Evenly scatter the lemon brine over the dough, allowing it to pool in the dimples, then add the mozzarella pieces on top.
- Bake: Transfer pizza on the parchment paper to a preheated pizza stone in the oven. Bake for 8 to 10 minutes until the crust is golden and the cheese is nicely browned, watching closely as ovens vary.
- Finish and Serve: Drizzle with fresh lemon juice, sprinkle with grated parmesan cheese and fresh parsley, and season with freshly ground black pepper and optional chili flakes. Slice and serve immediately.
Notes
- Fresh mozzarella can release water—blotting it dry helps prevent soggy pizza.
- Don’t skip dimpling the dough; it holds the lemon brine, boosting flavor in every bite.
- For a crispier crust, preheat your pizza stone for 20–30 minutes before baking.
- Leftover pizza reheats best in a skillet or toaster oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian-American
