Description

This lemon pizza is a refreshing twist on a classic, combining thinly sliced lemons or lemon zest with creamy cheese, fresh herbs, and a crisp, golden crust. Perfect for spring and summer, it’s light, flavorful, and easy to customize for vegetarians, pescatarians, or even plant-based diets. Whether you’re looking to impress dinner guests or just try something new for pizza night, this recipe brings a gourmet feel with minimal ingredients and maximum flavor.

Ingredients

Scale

Pizza dough

1 ball Easy pizza dough (or store-bough 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

Pizza dough

Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.

Lemon pizza

Prepare the cheese: If using fresh mozzarella cheese in water, cut it into ½ inch thick pieces. If it’s very watery, you may want to dab the mozzarella with the paper towel to remove excess moisture.
Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet.

Make the brine: Add the ingredients to a glass jar with a lid. Shake until well emulsified.
Add the topping: Once the dough is stretched out, make a few dimples with your fingers, scatter the brine evenly over the dough, trying to fill the dimples with it. Add the mozzarella cheese.
Bake the pizza: use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
Serve: Top your freshly baked pizza with the fresh lemon juice, then sprinkle the parmesan cheese and the parsley. Finish with more black pepper or a touch of chilli flakes if you like. Slice and serve immediately.

Notes

Lemons: Use Meyer lemons for a sweeter, less bitter bite. If using regular lemons, slice them as thinly as possible and remove all seeds. Blanching slices for 30 seconds in boiling water can reduce bitterness from the rind.
Cheese Options: Ricotta, goat cheese, and mozzarella all work well. For a sharper finish, add grated parmesan after baking.
Preserved Lemon: For deeper flavor, finely chop a small amount of preserved lemon and sprinkle it lightly on the pizza before baking. Use sparingly due to its intensity.
Vegan Version: Replace dairy cheeses with cashew cream or almond ricotta, and use a vegan crust. Lemon still shines in plant-based versions.
Post-Bake Toppings: Add arugula, basil, chili oil, or a drizzle of honey after baking for an extra layer of flavor and color.
Baking Tip: A preheated pizza stone or baking steel helps achieve a crisp crust, especially when using juicy toppings like lemon slices or ricotta.