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Summer Lemon Pizza

A bright, zesty, and uniquely delicious vegetarian pizza featuring a garlic oil base, gooey mozzarella, paper-thin lemon slices, and fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 slices
Course: Dinner, Main Course
Cuisine: Italian-American, Summer
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pizza Base
  • 1 lb pizza dough room temperature
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic minced
Toppings
  • 1.5 cups low-moisture mozzarella cheese shredded
  • 0.5 cup Parmigiano-Reggiano grated
  • 1 medium lemon Meyer preferred, sliced paper-thin, seeds removed
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp black pepper freshly cracked
  • 1 pinch flaky sea salt to taste

Equipment

  • Pizza Stone or Baking Sheet
  • Mandoline slicer
  • Pizza Peel
  • Small mixing bowl

Method
 

  1. Place a pizza stone in the oven and preheat to 475°F (245°C) for at least 45 minutes.
  2. In a small bowl, mix olive oil and minced garlic; set aside to infuse.
  3. Using a mandoline or sharp knife, slice the lemon paper-thin and discard all seeds.
  4. Stretch the room-temperature pizza dough into a 12-inch circle on a piece of parchment paper or a floured pizza peel.
  5. Brush the dough generously with the garlic-infused olive oil, reaching all the way to the edges.
  6. Sprinkle the shredded mozzarella and grated Parmigiano-Reggiano evenly over the crust.
  7. Arrange the paper-thin lemon slices in a single layer on top of the cheese.
  8. Transfer pizza to the hot stone and bake for 10-14 minutes, until crust is golden and cheese is bubbling.
  9. Remove from oven, garnish immediately with fresh parsley, black pepper, and sea salt. Let rest 2 minutes before slicing.

Notes

Ensure lemons are sliced as thinly as possible (1/8 inch or less) so the rind softens during baking and doesn't become bitter.