Description
This fresh and flavorful lemon pizza features a crisp pizza crust topped with creamy mozzarella, a bright lemon and garlic brine, fresh parsley, and nutty parmesan cheese. The combination of tangy lemon zest and juice with the richness of mozzarella and parmesan makes for a unique, refreshing twist on classic pizza. Perfect for a light yet satisfying meal.
Ingredients
Pizza Dough
- 1 ball Easy pizza dough (or store-bought dough)
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
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
Mozzarella
- 5 oz (150 grams) fresh mozzarella (or ½ to ⅓ cup shredded firm mozzarella)
To Finish
- 1 tablespoon lemon juice
- 2 tablespoons grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- Freshly ground black pepper, to taste
Instructions
- Prepare the dough: Follow your easy no-knead pizza dough recipe until step 5, including shaping the dough and preheating the oven with the pizza stone inside.
- Prepare the cheese: If using fresh mozzarella in water, slice into ½ inch thick pieces. Dab with paper towels to remove excess moisture if it’s very watery.
- Shape the dough: Place the dough on parchment paper. Starting from the center, gently press outward with your fingers to form approximately a 9×13 inch rectangle. Transfer the dough on parchment to a pizza peel or the back of a rimmed baking sheet.
- Make the lemon brine: Combine extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and black pepper in a glass jar with a lid. Shake well until emulsified.
- Add the topping: Gently make dimples in the stretched dough with your fingers. Evenly scatter the lemon brine over the dough, filling the dimples. Top with sliced or shredded mozzarella cheese.
- Bake the pizza: Using the pizza peel, transfer the pizza onto the preheated pizza stone in the oven. Bake until the crust and cheese are golden brown and bubbly, approximately 8-10 minutes in a fan-forced oven. Keep an eye to avoid burning.
- Serve: Remove the pizza and immediately top with fresh lemon juice, grated parmesan cheese, fresh parsley, and freshly ground black pepper to taste. Optionally, add chili flakes. Slice and serve hot.
Notes
- If fresh mozzarella is very watery, drying it slightly helps prevent soggy pizza.
- Using a pizza stone and pizza peel helps achieve a crisp crust.
- Baking times may vary depending on your oven; watch carefully to avoid overcooking.
- Feel free to add chili flakes for a spicy kick.
- Let your pizza dough proof for about 1 hour to develop flavor and texture.
