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This sunny lemon pizza adds brightness to your mealtime with its lovely mix of smooth cheese and tangy citrus. When fresh mozzarella meets garlic and lemon, you get a pizza that's light but filling and totally different from your usual pizza choices.
I whipped up this lemon pizza the first time during a hot weather get-together when I needed something not too heavy but still wow-worthy. Watching folks go from raising eyebrows to grabbing seconds has made this my go-to dish when friends come over.
- Fresh mozzarella gives you that wonderful stretchy pull and mild creaminess that works so well with the lemon taste
- Extra virgin olive oil makes up the flavor foundation - try to grab one with a bit of kick for best results
- Fresh parsley brings a light herby touch that works against the lemon's tang
- Garlic soaks the oil with amazing smells - stick with fresh bulbs for the strongest kick
- Lemon zest and juice bring that key brightness - go for organic lemons if you can to get the best flavor
- Pizza dough whether you make it or buy it sets the stage for all these tastes
- Get the dough ready
- Form your pizza dough into a 9×13 inch oval or rectangle on some parchment paper. Poke several little dents across the top with your fingers to hold all the tasty juices.
- Mix up the lemon juice blend
- Put olive oil water parsley grated garlic lemon zest lemon juice salt and pepper in a little container. Shake it hard until it's all mixed together. You want it looking creamy and uniform not separated.
- Pour on the mix and add cheese
- Drizzle the lemon mixture evenly over your dented dough making sure it pools in those little holes. Scatter pieces of fresh mozzarella around the top leaving gaps between for the juices to bubble while cooking.
- Cook it just right
- Move the pizza carefully to your hot pizza stone or flipped-over baking tray. Cook until you see the crust turn golden and the cheese get bubbly with light brown spots usually around 8 to 10 minutes in a fan oven.
- Top with fresh stuff
- Take it out and right away squeeze some fresh lemon juice over the top. Scatter grated parmesan and more fresh parsley. Finish with some freshly ground black pepper for one last flavor hit.
That lemon juice mixture is really the hidden gem in this dish. I found out that just letting it sit for a few minutes before putting it on the dough really brings out all the flavors. My Italian grandma would probably give me the side-eye for this non-traditional take but even she couldn't resist after trying one bite.
The Ideal Crust
Getting a crust with just the right amount of chew and crunch makes all the difference for this pizza. Those little finger dents don't just hold the lemon mixture they also help the dough cook evenly all over. If you're using homemade dough let it warm up before shaping so it stretches easier. With store dough take it out of the fridge at least 30 minutes ahead to loosen up the gluten.
Thoughts About Cheese
Fresh mozzarella works best here but it can sometimes make things a bit wet. To fix this just pat the cheese pieces with paper towels before putting them on. If you like your cheese more melty go for low moisture mozzarella instead. It'll have a different feel but taste just as good. Want to kick things up? Try adding small spoonfuls of ricotta alongside your mozzarella for extra flavor.
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Ways To Serve It
This lemon pizza works great cut into tiny squares as an appetizer or as your main dish with a simple arugula salad dressed in lemon dressing to match the flavors. To make it a full meal pair it with a small bowl of light tomato soup or some grilled veggies done Mediterranean style. The pizza's brightness makes it perfect for hot weather but the cozy cheese base means you can enjoy it any time of year.
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Frequently Asked Questions
- → Can I use pre-made dough for this pizza?
Definitely! Although a no-knead dough is mentioned, store-bought dough is a great shortcut. It saves time and still tastes delicious.
- → Which mozzarella works best?
Fresh mozzarella (around 5 oz/150g) is suggested for its creaminess, but shredded firm mozzarella (1/2 to 1/3 cup) can work too. The fresh option creates a smoother, richer contrast with the lemon.
- → How can I keep my pizza from getting watery?
Before adding fresh mozzarella, blot out any extra moisture with a paper towel. Also, ensure your oven and baking surface are fully heated to crisp up the crust and resist sogginess.
- → What if I don’t own a pizza stone?
No worries! Flip a baking sheet over and warm it on the oven’s lowest rack. It acts like a pizza stone by providing a hot surface. Use parchment paper to slide your pizza onto the heated tray using a peel or back of another pan.
- → Which herbs go well with this pizza?
Parsley is the go-to herb here, but basil, oregano, or thyme work wonderfully too. Add them fresh after baking for vibrant flavor, or mix them into the lemon brine to let the crust soak in their essence.
- → Does this pizza pack any heat?
Not on its own! It highlights tangy and savory flavors, but you can kick it up with black pepper or chili flakes to suit your level of spice preference.