Description

This vibrant Lemon Pizza recipe features a tangy lemon brine paired with creamy mozzarella and a crisp pizza crust, perfect for a fresh and flavorful homemade pizza experience. The dough is easy to prepare with a no-knead method, topped with a zesty lemon-infused olive oil mix, and finished with parmesan and fresh parsley for a delicious twist on a classic pizza.

Ingredients

Scale

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

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Instructions

Prepare Pizza Dough: Follow the easy no-knead pizza dough recipe through step 5, including shaping the dough and preheating your oven with the pizza stone or baking sheet inside.
Prepare the Cheese: If using fresh mozzarella, cut it into ½ inch thick slices. Dab with a paper towel if it’s very watery to remove excess moisture to avoid sogginess.
Shape the Dough: Place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until it reaches approximately 9 by 13 inches. Transfer the dough onto a pizza peel or the back of a rimmed baking sheet.
Make the Lemon Brine: In a glass jar with a lid, combine extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, fine salt, and black pepper. Shake vigorously until well emulsified.
Add the Topping: Make a few dimples across the stretched dough with your fingers. Evenly scatter the lemon brine over the dough, filling the dimples, then distribute the mozzarella slices on top.
Bake the Pizza: Using the pizza peel, carefully slide the pizza onto the preheated pizza stone or inverted baking sheet in the oven. Bake for about 15 minutes or until the crust and cheese are golden and bubbly, watching closely as ovens vary.
Serve: Remove pizza from oven and immediately drizzle with fresh lemon juice. Sprinkle grated parmesan cheese, fresh parsley, and freshly ground black pepper or chili flakes as desired. Slice and serve hot.

Notes

If you don’t have a pizza stone, invert a rimmed baking sheet on the lowest oven rack and preheat it to achieve a crisp crust.
Place the pizza on parchment on a pizza peel or baking sheet for easy transfer onto the hot stone or baking sheet.
Use paper towels to reduce moisture in fresh mozzarella to prevent soggy pizza.
Adjust lemon juice and zest to taste for more or less tanginess.
Keep an eye on the pizza while baking since cook times vary between ovens.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 2 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 30 mg