Description
This Lemon Pizza is a refreshing twist on the traditional homemade pizza, featuring a crisp golden crust topped with a blend of mozzarella and ricotta cheeses, thinly sliced lemon for a zesty brightness, and a hint of garlic. Finished with a sprinkle of Parmesan and fresh basil or arugula, it offers a vibrant, light, and flavorful Italian-American main course perfect for a unique pizza night.
Ingredients
Scale
Pizza Dough
- 1 ball pizza dough (store-bought or homemade)
Pizza Toppings
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1 small lemon, thinly sliced (seeds removed)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil or arugula (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat thoroughly, ensuring a crisp crust.
- Prepare Dough: On a floured surface, roll out the pizza dough into a 10- to 12-inch circle. Transfer the dough to a piece of parchment paper for easy handling.
- Brush and Season: Brush the dough evenly with olive oil and sprinkle the minced garlic across the top, distributing the flavor evenly.
- Add Cheese: Spread the shredded mozzarella cheese uniformly over the dough, then add dollops of ricotta cheese scattered across the pizza.
- Arrange Lemon Slices: Layer thin, seedless lemon slices in a single layer over the cheese, balancing coverage to infuse bright citrus notes without overwhelming.
- Season: Sprinkle the pizza with salt, black pepper, and optional red pepper flakes to enhance the taste profile.
- Bake: Carefully transfer the pizza—using the parchment paper—onto the preheated pizza stone or baking sheet. Bake for 10 to 12 minutes until the crust turns golden and cheese bubbles.
- Finish and Garnish: Remove the pizza from the oven, then sprinkle grated Parmesan cheese and fresh basil or arugula over the top before serving to add freshness and a pop of color.
Notes
- Use Meyer lemons for a sweeter, less bitter flavor.
- For a heartier version, add prosciutto or caramelized onions before baking.
- Always slice the lemon paper-thin to avoid bitterness.
