Zesty Summer Lemon Pizza (Printable)
Tangy lemon, creamy cheese, and fresh herbs on a crispy crust for a light summer meal.
# What You'll Need:
→ Dough
01 - 1 ball fresh pizza dough, about 10.5 oz (store-bought or homemade)
→ Cheese & Sauce
02 - 4.2 oz crème fraîche or ricotta cheese
03 - 1 garlic clove, minced
04 - 4.2 oz fresh mozzarella, thinly sliced
05 - 1 oz grated Parmesan cheese
→ Toppings
06 - 1 unwaxed lemon, thinly sliced, seeds removed
07 - 1 tsp lemon zest
08 - 1 tbsp extra-virgin olive oil
09 - 1.75 oz arugula
10 - Fresh basil leaves, for garnish
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and pepper, to taste
# How To Cook:
01 - Preheat your oven to 475°F or as hot as it will go. If using a pizza stone, place it in the oven during preheating.
02 - On a lightly floured surface, roll out the pizza dough to your desired thickness. Transfer the stretched dough onto a sheet of parchment paper.
03 - In a small bowl, combine the crème fraîche or ricotta with the minced garlic, a pinch of salt, and cracked pepper. Stir until smooth.
04 - Spread the garlic-cream mixture evenly across the dough, leaving roughly a ½-inch border around the edge for the crust.
05 - Arrange the fresh mozzarella slices in an even layer over the sauce, then scatter the grated Parmesan on top.
06 - Lay the thinly sliced lemon rounds over the cheese, slightly overlapping them. Drizzle with olive oil and sprinkle with crushed red pepper flakes if desired.
07 - Carefully transfer the pizza on its parchment paper onto the preheated pizza stone or baking sheet. Bake for 10 to 13 minutes until the crust turns golden and the cheese is bubbling and lightly browned.
08 - Remove from the oven and immediately top with fresh arugula, lemon zest, and torn basil leaves. Slice into wedges and serve hot.
# Expert Suggestions:
01 -
- The creamy garlic base paired with charred lemon slices creates a flavor that surprises people every single time.
- It comes together in about half an hour, which means you can pull it off even on a weeknight when motivation is low.
02 -
- Thick lemon slices will stay bitter and tough after baking, so slice them as close to paper-thin as your knife allows.
- The pizza continues cooking on the stone after you take it out, so pull it when the cheese is just bubbling rather than waiting until it looks fully browned.
03 -
- Dust your parchment paper with a little semolina or cornmeal before placing the dough on it for extra crunch on the bottom.
- Taste your lemon before slicing it onto the pizza, because an especially tart lemon might need a light sprinkle of sugar to balance the pie.