Summer Lemon Pizza

A bright, refreshing white pizza featuring a garlic-oil base, creamy cheeses, and paper-thin slices of roasted lemon, finished with fresh herbs and a kick of spice.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 4 slices

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

Pizza Base

1 lb pizza dough store-bought or homemade, at room temperature
3 tbsp extra virgin olive oil
2 cloves garlic finely minced

Toppings

1 cup mozzarella cheese shredded, low-moisture
1/2 cup whole milk ricotta cheese
1 lemon preferably Meyer, sliced paper-thin, seeds removed

Garnish

2 tbsp fresh parsley chopped
1/2 tsp crushed red pepper flakes
2 tbsp parmesan cheese grated

Equipment

Pizza Stone or Baking Sheet
Mandoline slicer or very sharp knife
Parchment paper

Method

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat up for at least 45 minutes.
Wash the lemon and slice it paper-thin using a mandoline or sharp knife. Remove all seeds.
In a small bowl, combine the olive oil and minced garlic.
Stretch the room-temperature pizza dough out into a 12-inch circle on a piece of parchment paper.
Brush the garlic and olive oil mixture evenly over the stretched dough.
Spoon small dollops of ricotta cheese all over the dough, then sprinkle evenly with the shredded mozzarella.
Arrange the paper-thin lemon slices over the top of the cheeses in a single layer.
Transfer the pizza to the oven and bake for 10-14 minutes, until the crust is golden and blistered and the cheese is bubbling.
Remove from the oven and immediately garnish with fresh parsley, crushed red pepper flakes, and grated parmesan. Slice and serve warm.

Notes

Slicing the lemon paper-thin is crucial to avoid a bitter pizza. If the slices are too thick, the rind will ruin the flavor profile. Meyer lemons are highly recommended if you can find them.