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
Scale
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
- 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.
- Prepare the cheese: Cut fresh mozzarella into ½ inch thick slices and dab with a paper towel if very watery to remove excess moisture.
- 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.
- 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.
- 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.
- 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.
- 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
