Fresh Lemon Garlic Pizza

This bright lemon pizza brings sunshine to your dinner table with its perfect balance of creamy cheese and zesty citrus. The combination of fresh mozzarella, garlic, and lemon creates a light yet satisfying meal that stands out from traditional pizza options.

I first made this lemon pizza during a summer dinner party when I wanted something light yet impressive. The combination of reactions from skeptical first glances to delighted second slices has made this a staple in my entertaining rotation.

• Fresh mozzarella provides that classic pizza stretch and mild creaminess that carries the lemon flavor perfectly
• Extra virgin olive oil forms the base of your flavor brine look for a peppery variety for best results
• Fresh parsley adds a gentle herbaceous note that balances the acidity of the lemon
• Garlic infuses the oil with aromatic depth choose fresh cloves for the brightest flavor
• Lemon zest and juice deliver the signature brightness use organic lemons if possible for best flavor
• Pizza dough whether homemade or store bought provides the perfect canvas

Prepare the dough

Start with your pizza dough shaped into a 9×13 inch oval or rectangle on parchment paper. Create several small dimples across the surface with your fingertips to catch the flavorful brine.

Create the lemon brine

Combine olive oil water parsley grated garlic lemon zest lemon juice salt and pepper in a small jar. Shake vigorously until completely emulsified. The mixture should look creamy and unified not separated.

Apply the brine and cheese

Pour the lemon brine evenly over the dimpled dough making sure it pools in the little indentations. Distribute pieces of fresh mozzarella across the surface leaving some spaces between for the brine to bubble up during baking.

Bake to perfection

Transfer the pizza carefully to your preheated pizza stone or inverted baking sheet. Bake until the crust develops a golden brown color and the cheese becomes bubbly with light brown spots typically 8 to 10 minutes in a convection oven.

Finish with fresh elements

Remove from oven and immediately drizzle with fresh lemon juice. Sprinkle with grated parmesan and additional fresh parsley. Finish with freshly ground black pepper for a final layer of flavor.

The lemon brine is truly the secret weapon in this recipe. I discovered that allowing it to sit for even just five minutes before applying to the dough intensifies the flavors remarkably. My Italian grandmother would probably question this untraditional approach but even she became a convert after one bite.

The Perfect Crust

The key to this pizza is achieving a crust with the right balance of chew and crispness. The dimpling technique not only helps hold the lemon brine but also ensures the dough cooks evenly. If using homemade dough allow it to come to room temperature before shaping for the easiest stretching. For store bought dough let it rest outside the refrigerator for at least 30 minutes before working with it to relax the gluten.

Cheese Considerations

While fresh mozzarella is ideal for this recipe its high moisture content can sometimes make the pizza soggy. To prevent this pat the cheese dry with paper towels before placing on the pizza. If you prefer a more melty consistent coverage opt for low moisture mozzarella instead. The texture will be different but equally delicious. For an extra flavor dimension consider adding small dollops of ricotta cheese alongside the mozzarella.

Serving Suggestions

This lemon pizza works beautifully as a starter cut into small squares for a party or as a main dish paired with a simple arugula salad dressed with lemon vinaigrette to echo the flavors. For a complete meal serve alongside a bowl of light tomato soup or Mediterranean style grilled vegetables. The brightness of the pizza makes it particularly suitable for warm weather dining but its comforting cheese base ensures it works year round.

Recipe FAQs

→ Can I use store-bought pizza dough for this lemon pizza?

Yes, store-bought pizza dough works perfectly for this lemon pizza. While the recipe mentions homemade no-knead dough, a quality pre-made dough will save time without sacrificing flavor.

→ What's the best cheese to use for lemon pizza?

Fresh mozzarella (about 5 oz/150g) is ideal for lemon pizza, but you can substitute with 1/2 to 1/3 cup of shredded firm mozzarella if needed. The fresh variety provides a creamier texture that complements the bright lemon flavors.

→ How do I prevent my lemon pizza from getting soggy?

To prevent sogginess, dab excess moisture from fresh mozzarella with a paper towel before adding it to the pizza. Also, make sure your oven and stone/baking sheet are fully preheated to create a crisp crust that resists moisture from the toppings.

→ Can I make lemon pizza without a pizza stone?

Absolutely! Invert a rimmed baking sheet and preheat it on the lowest oven rack. This creates a hot surface similar to a pizza stone that will give you a crisp crust. Slide your pizza (with parchment) onto this hot surface using a pizza peel or the back of another baking sheet.

→ What herbs pair well with lemon pizza?

Parsley is the primary herb in this lemon pizza, but you could also experiment with basil, thyme, or oregano. Fresh herbs added after baking provide the brightest flavor, while herbs mixed into the brine infuse the entire pizza with their essence.

→ How spicy is this lemon pizza?

The lemon pizza isn't inherently spicy, but you can add heat to taste with black pepper or chili flakes as a finishing touch. The recipe focuses on bright, zesty flavors rather than heat, making it customizable to your preference.