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Lemon Pizza with Mozzarella, Garlic, and Fresh Lemon Recipe

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4.3 from 59 reviews

This fresh and flavorful Lemon Pizza features a crispy crust topped with creamy mozzarella, a zesty lemon brine infused with garlic, parsley, and extra virgin olive oil, finished with nutty parmesan and bright lemon juice for a unique and vibrant twist on a classic Italian favorite. Perfectly balanced and easy to make, this pizza is ideal for a light yet indulgent meal.

  • Total Time: 1 hour 30 minutes
  • Yield: 2 large portions (6 slices)

Ingredients

Pizza Dough

  • 1 ball Easy pizza dough (or store-bought dough)

Lemon Brine

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon water
  • 1 tablespoon fresh parsley, chopped
  • 1 small garlic clove, grated
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • ¼ teaspoon fine salt
  • ¼ teaspoon black pepper

Mozzarella

  • 5 oz (150 grams) fresh mozzarella (or ⅓ to ½ cup shredded firm mozzarella)

To Finish

  • 1 tablespoon lemon juice
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Pizza Dough: Follow the easy no-knead pizza dough recipe through step 5, which includes shaping the dough and preheating the oven with a pizza stone or preheated baking sheet.
  2. Prepare the Cheese: If using fresh mozzarella in water, slice it into ½ inch thick pieces and gently pat dry with paper towels to remove excess moisture if necessary.
  3. Shape the Dough: Place the dough on a sheet of parchment paper and, starting from the center, gently press it out with your fingers into an approximate 9×13 inch rectangle. Transfer the shaped dough onto a pizza peel or the back of a rimmed baking sheet.
  4. Make the Lemon Brine: Combine extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and black pepper in a glass jar with a lid. Shake well until emulsified.
  5. Add the Topping: Dimple the dough gently with your fingers, scatter the lemon brine evenly over the surface, filling the dimples. Spread the mozzarella cheese evenly on top.
  6. Bake the Pizza: Using a pizza peel, carefully transfer the pizza with parchment paper onto the preheated pizza stone or inverted hot baking sheet in the oven. Bake until the crust is golden and the cheese is bubbly and browned, approximately 8-10 minutes in a fan oven. Oven times may vary, so keep an eye on it.
  7. Finish and Serve: Remove the pizza from the oven. Drizzle with fresh lemon juice, sprinkle grated parmesan cheese, chopped parsley, and freshly ground black pepper (or chili flakes if desired). Slice and serve immediately for best flavor and texture.

Notes

  • What to Use Instead of a Pizza Stone: Use an inverted rimmed baking sheet preheated on the lowest oven shelf to mimic the effect of a pizza stone and achieve a crispy crust. Slide the pizza from a pizza peel or the back of a baking sheet onto the hot inverted baking sheet when ready to bake.
  • Leftover Lemon Pizza: Store leftover pizza tightly wrapped in the refrigerator for up to 1 day, or freeze for up to 3 months. When frozen, thaw and reheat in the oven until crispy to enjoy.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesvibe.com/lemon-pizza-with-mozzarella-garlic-and-fresh-lemon-recipe/