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Summer Lemon Pizza

A bright, refreshing, and incredibly delicious white pizza featuring a crispy crust, melted mozzarella and provolone, paper-thin roasted lemon slices, and fresh parsley.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian, Summer
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pizza Base
  • 16 oz pizza dough room temperature
  • 3 tbsp extra-virgin olive oil
  • 2 cloves garlic minced
Toppings
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup provolone cheese shredded
  • 0.25 cup Parmigiano-Reggiano grated
  • 1 medium lemon sliced paper-thin
  • 0.25 cup fresh parsley chopped
  • 0.5 tsp flaky sea salt
  • 0.25 tsp black pepper freshly cracked

Equipment

  • Pizza stone or heavy baking sheet
  • Pizza Peel
  • Mandoline slicer or sharp knife

Method
 

  1. Preheat your oven with a pizza stone inside to its highest setting (450°F to 500°F) for at least 45 minutes.
  2. In a small bowl, mix the olive oil and minced garlic. Let it infuse while you prep the rest of the ingredients.
  3. Using a mandoline or very sharp knife, slice the lemon into paper-thin rounds. Remove any seeds.
  4. On a lightly floured surface, stretch the pizza dough into a 12-inch circle. Transfer to a peel dusted with cornmeal.
  5. Brush the dough generously with the garlic-infused olive oil. Top evenly with shredded mozzarella and provolone cheeses.
  6. Arrange the paper-thin lemon slices over the cheese. Sprinkle the grated Parmigiano-Reggiano on top.
  7. Slide the pizza onto the hot stone in the oven. Bake for 10-14 minutes until the crust is golden and cheese is bubbly.
  8. Remove from oven and immediately top with fresh chopped parsley, sea salt, and black pepper. Let rest briefly before slicing.

Notes

Using Meyer lemons will yield a sweeter, less bitter result. Ensure slices are extremely thin.