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Lemon Mozzarella Pizza Recipe

ByCaroline
Jump to Recipe· 4.5 from 9 reviews

If you’re looking for a refreshing twist on classic pizza, you’re going to adore this Lemon Mozzarella Pizza Recipe. It’s bright, cheesy, and surprisingly simple to pull together. Trust me, once you try this tangy, melty combination, it might just become your new favorite weeknight dinner or weekend treat. Ready to impress your taste buds and anyone you share with? Let’s dive in!

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Why This Recipe Works

  • Bright and Balanced: The lemon’s sharp zest and juice cut through the rich mozzarella for the perfect balance.
  • Simple Ingredients: You don’t need any fancy toppings, making it quick and straightforward yet impressive.
  • Customizable: You can tweak the lemon brine and cheeses to match your personal taste or what you have in your fridge.
  • Great for Any Skill Level: Whether you’re a seasoned pizza pro or a newbie, this recipe’s easy steps ensure success.
Lemon Mozzarella Pizza, Lemon Mozzarella Pizza recipe, citrus pizza, easy lemon pizza, gourmet cheese pizza - A slice of pizza is shown held by a woman's hand, with a thick golden brown crust that looks crispy on the edges. The pizza has three clear layers: the bottom is a light golden baked crust, the middle is a melted white cheese layer, and the top is decorated with a thin transparent yellow lemon slice, small green herb pieces, and tiny red flakes. In the background, more pizza slices are arranged on a white marbled surface with some green garnish scattered around and a glass of water with ice cubes visible. The whole scene is bright and fresh, capturing the texture of the pizza and the lemon slice well photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Lemon Mozzarella Pizza Recipe plays a role in creating that unique flavor combo that’s fresh but indulgent. Choosing quality ingredients here really makes a difference—especially your lemon and mozzarella.

Lemon Mozzarella Pizza, Lemon Mozzarella Pizza recipe, citrus pizza, easy lemon pizza, gourmet cheese pizza - Flat lay of a smooth, round ball of fresh pizza dough, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of clear water, a few bright green sprigs of chopped fresh parsley, one small garlic clove with its papery skin removed, a whole fresh lemon with a wedge cut to show juicy zest, a small white ceramic bowl holding fine salt, a small white ceramic bowl containing whole black peppercorns, a ball of fresh white mozzarella cheese, a small white ceramic bowl with grated pale yellow parmesan cheese, a small white ceramic bowl of fresh lemon juice, whole uncracked brown eggs not included (as recipe doesn’t call for eggs), all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Pizza dough: A good dough forms the crispy, chewy base—the foundation of any great pizza. You can use homemade or store-bought.
  • Extra virgin olive oil: Adds richness and helps emulsify the lemon brine topping, plus it crisps the crust a bit.
  • Fresh parsley: Brings a fresh herbal note that pairs beautifully with lemon’s brightness.
  • Garlic clove: Adds a subtle depth and warmth to the lemon brine without overwhelming.
  • Lemon zest and juice: The star players here—giving the pizza that unmistakable tang factor you can’t get from anything else.
  • Fine salt and black pepper: Essential for seasoning the brine and the whole pizza so flavors pop.
  • Fresh mozzarella: Melts beautifully for creamy, stringy bites of cheesy goodness.
  • Grated parmesan cheese: Adds a sharper, nuttier cheese finish for topping.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Lemon Mozzarella Pizza Recipe my own depending on what herbs I have on hand or even swapping out the cheeses. Don’t be shy about trying your favorite additions — whatever suits your flavor mood.

  • Variation: Once, I added a few torn basil leaves on top before baking. It added freshness that paired beautifully with the lemon’s zing.
  • Dietary tweak: Using a gluten-free dough worked well for me when guests had dietary preferences.
  • Seasonal switch-up: In summer, I like to sprinkle on some arugula right after baking for a peppery crunch.

Step-by-Step: How I Make Lemon Mozzarella Pizza Recipe

Step 1: Prep Your Pizza Dough Just Right

Follow your favorite easy pizza dough recipe through shaping and preheating your oven. For this, I use a no-knead dough that’s simple and forgiving. When stretching your dough out on parchment, gently work from the center outward to reach about a 9×13 inch rectangle—don’t rush or pull too hard to avoid tearing.

Step 2: Whip Up the Lemon Brine

In a jar or bowl, whisk or shake together the olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and pepper until emulsified. This zesty brine is the magic that brightens every bite. Pro tip: Make sure to grate the garlic finely so it blends smoothly without biting chunks.

Step 3: Cheese Prep and Topping

If your fresh mozzarella is packed in water, slice it into half-inch chunks and pat off excess moisture with paper towels. This helps your pizza stay crisp instead of soggy. Once your dough is stretched, gently dimple it with your fingers and evenly pour the lemon brine into the dimples. Scatter the mozzarella on top, keeping coverage even.

Step 4: Bake to Cheesy, Tangy Perfection

Using a pizza peel or the inverted backside of a rimmed baking sheet, carefully slide your pizza and parchment onto a preheated pizza stone or hot inverted baking sheet in your oven. Bake until the crust is golden and the mozzarella is bubbling and just starting to brown—about 8-10 minutes, though oven times may vary. Keep a close eye here to avoid burning.

Step 5: Finish and Serve Immediately

Right out of the oven, drizzle with extra fresh lemon juice, sprinkle grated parmesan cheese and chopped parsley, then season with black pepper or chili flakes if you like a little heat. Slice and serve immediately—you don’t want to wait too long or you’ll miss the cheese’s melty goodness and that fresh zing.

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Tips from My Kitchen

  • Pat Your Mozzarella Dry: It makes a huge difference in preventing a soggy crust—I’ve learned that the hard way!
  • Use Lemon Zest, Not Just Juice: The zest really amps up the lemon flavor without adding extra acidity.
  • Preheat Your Baking Surface Thoroughly: Getting your stone or inverted baking sheet screaming hot is key for that crisp crust I love.
  • Don’t Overload Your Pizza: The lemon brine and cheese combo is delicate—too many toppings can overwhelm it.

How to Serve Lemon Mozzarella Pizza Recipe

Lemon Mozzarella Pizza, Lemon Mozzarella Pizza recipe, citrus pizza, easy lemon pizza, gourmet cheese pizza - A golden-baked pizza with a thick, fluffy crust sits on a white marbled surface, topped with a white creamy cheese layer spread evenly across its base. Over the cheese, there are green leafy herbs scattered around and three thin, round lemon slices placed on the top right, center, and bottom left areas of the pizza. There are small flakes of red pepper sprinkled across the surface, adding subtle speckles of color. Fresh green parsley leaves are dotted around the pizza, enhancing its fresh look. Around the pizza, there are extra lemon wedges and parsley leaves resting on the white marbled texture. Near the bottom, a small white bowl filled with light yellow grated cheese is placed close by. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish my pizza with a sprinkle of fresh parsley and a little grated parmesan for some bite. Sometimes, I add a pinch of chili flakes for a gentle heat that contrasts beautifully with the lemon’s brightness. A drizzle of extra virgin olive oil right before serving also makes it feel a little luxe.

Side Dishes

A crisp green salad with a light vinaigrette is my go-to pairing to balance the pizza’s richness. Roasted vegetables or a simple bowl of marinated olives also complement the fresh flavors nicely. If you want something heartier, a bowl of minestrone or tomato soup is a cozy match.

Creative Ways to Present

For a dinner party, I like to slice this lemon mozzarella pizza thin and serve it as elegant little bruschetta-style bites on a wooden board with lemon wedges and fresh herbs scattered around. It’s a great finger food that invites conversation and a bit of casual sharing.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover pizza tightly in plastic wrap or store in an airtight container in the fridge. Because of the fresh citrus, it’s best eaten within 2 days to keep flavors bright and fresh.

Freezing

While I don’t freeze fully cooked lemon mozzarella pizza often (the texture changes a bit), you can freeze the dough ahead of time. Just thaw and top fresh before baking for best results.

Reheating

To keep that crispy crust, I reheat leftovers in a hot skillet or in a toaster oven rather than the microwave. This refreshes the pizza nicely without turning it soggy or rubbery.

FAQs

  1. Can I use shredded mozzarella instead of fresh for the Lemon Mozzarella Pizza Recipe?

    Absolutely! While fresh mozzarella offers that creamy melt and a delicate texture, shredded mozzarella works fine too, especially if you want a firmer cheese coverage. Just be mindful it may brown quicker, so keep an eye while baking.

  2. What’s the best way to avoid a soggy crust with the lemon brine?

    Patting your fresh mozzarella dry and making dimples in the dough to hold the brine helps prevent sogginess. Also, baking on a very hot preheated stone or inverted baking sheet crisps the base beautifully to keep it from getting wet.

  3. Can I make this Lemon Mozzarella Pizza Recipe vegan?

    Yes! Swap regular mozzarella with your favorite vegan cheese that melts well. The lemon brine stays the same, keeping the pizza zesty and fresh.

  4. Do I really need to use a pizza stone?

    Nope! If you don’t have one, simply invert a rimmed baking sheet and preheat it as your baking surface. It mimics the effect of a stone by giving you that hot, even base for a crispy crust.

Final Thoughts

This Lemon Mozzarella Pizza Recipe is one of those dishes I never expected to love so much but now crave often. The zingy lemon paired with melty mozzarella and fresh herbs feels like sunshine on a plate—and it’s simpler than you think to make. Give it a go, and you just might find a new favorite pizza that’s wonderfully bright and delicious. Enjoy making it your own and sharing it with people you love!

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Lemon Mozzarella Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 9 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

A bright and tangy Lemon Pizza featuring easy no-knead dough, fresh mozzarella, and a zesty lemon brine, baked to golden perfection and finished with parmesan and fresh herbs for a refreshing twist on a classic pizza.

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 ½ to ⅓ cup shredded firm mozzarella)

To Finish

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

Instructions

  1. Prepare the dough: Follow the easy no-knead pizza dough recipe up to step 5, including shaping the dough and preheating your oven with a pizza stone or inverted rimmed baking sheet on the lowest rack.
  2. Prepare the cheese: Cut fresh mozzarella into ½ inch thick slices and dab with a paper towel if very watery to remove excess moisture.
  3. Shape the dough: Place the dough on parchment paper and gently press it out with your fingers from the center to form approximately a 9×13 inch pizza. Transfer the dough on the parchment to 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, fine salt, and black pepper into a glass jar with a lid. Shake until well emulsified.
  5. Add the toppings: Make a few dimples across the stretched dough with your fingers and scatter the lemon brine evenly over the dough, filling the dimples. Top evenly with the prepared mozzarella cheese.
  6. Bake the pizza: Slide the pizza from the peel onto the preheated pizza stone or inverted baking sheet in the oven. Bake for about 15 minutes until the crust is golden and cheese is nicely browned; watch closely as oven times may vary.
  7. Finish and serve: Remove the baked pizza and immediately drizzle with fresh lemon juice. Sprinkle grated parmesan cheese, fresh parsley, and freshly ground black pepper on top. Optionally add chili flakes for a kick. Slice and serve while hot.

Notes

  • If you don’t have a pizza stone, use a rimmed baking sheet inverted on the lowest oven shelf and preheat it to get a crisp crust.
  • When using fresh mozzarella packed in water, pat it dry to avoid soggy pizza.
  • For easier handling, use parchment paper to transfer the pizza from the peel to the oven.
  • Adjust lemon juice and black pepper to taste for a balanced brightness and seasoning.
  • Keep an eye on the pizza while baking since oven temperatures vary and cheese can brown quickly.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 550 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 40 mg

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