Description
This Lemon Pizza is a fresh and zesty twist on classic pizza, featuring a crispy golden crust, creamy mozzarella, and bright citrus flavor—perfect for a light summer meal.
Ingredients
Scale
- 1 ball pizza dough (homemade or store-bought)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon water
- 1 tablespoon fresh parsley, chopped
- 1 small garlic clove, grated
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (divided)
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- 5 oz fresh mozzarella (or ⅓–½ cup shredded mozzarella)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley (for garnish)
- Freshly ground black pepper, to taste
Optional:
- Chili flakes
- Baby arugula or mixed greens
- Turkey slices
- Capers
- Fresh herbs (basil or thyme)
Instructions
- Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Roll out the pizza dough on a floured surface to your desired size.
- In a bowl, mix olive oil, water, parsley, garlic, lemon zest, 1 tablespoon lemon juice, salt, and pepper.
- Brush the mixture evenly over the dough.
- Top with mozzarella and Parmesan cheese.
- Transfer to the hot baking surface and bake for 10–12 minutes until golden and bubbly.
- Remove from oven, drizzle remaining lemon juice, and garnish with parsley and black pepper.
- Slice and serve immediately.
Notes
- Use fresh lemon juice for the best flavor.
- Add arugula or greens after baking to keep them crisp.
- Don’t overload toppings—this pizza shines with simplicity.
- Baking on a preheated surface helps achieve a crispy crust.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (based on 6 slices)
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 20 mg