Zesty Summer Lemon Pizza (Printer-friendly)
Tangy lemon, creamy cheese, and fresh herbs top this light, vibrant main dish.
# What You’ll Need:
→ Dough
01 - 1 ball (about 10.5 oz) fresh pizza dough (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 and seeds removed
07 - 1 tsp lemon zest
08 - 1 tbsp extra-virgin olive oil
09 - 1.7 oz arugula (rocket)
10 - Fresh basil leaves, for garnish
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and pepper, to taste
# How to Make It:
01 - Preheat your oven to 475°F (250°C) or as high as possible. If using a pizza stone, place it in the oven while preheating.
02 - On a lightly floured surface, roll or stretch the pizza dough to your desired thickness. Transfer the shaped dough to a sheet of parchment paper.
03 - In a small bowl, combine the crème fraîche or ricotta with the minced garlic, salt, and pepper. Mix well.
04 - Spread the garlic cream mixture evenly over the pizza base, leaving a small ½-inch border for the crust.
05 - Arrange the fresh mozzarella slices over the sauce. Sprinkle the grated Parmesan cheese evenly on top.
06 - Lay the lemon slices 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 the parchment paper onto the hot pizza stone or a baking sheet. Bake for 10–13 minutes, or until the crust is golden and the cheese is bubbly.
08 - Remove the pizza from the oven. Immediately top with fresh arugula, lemon zest, and basil leaves. Slice and serve hot.
# Expert Tips:
01 -
- The creamy tang of the base balances the sharp citrus slices perfectly.
- It comes together in under thirty minutes for a fancy dinner without the fuss.
02 -
- Removing the seeds from the lemon slices prevents the bitter flavor from ruining a slice.
- Letting the dough relax is crucial to avoid it shrinking back when you try to roll it out.
03 -
- Use a pizza peel if you have one to make transferring the dough to the oven effortless.
- Let the pizza cool for just two minutes before slicing so the cheese sets slightly.