Description
This refreshing Lemon Pizza recipe combines a crispy, homemade no-knead pizza dough base with a zesty lemon-infused olive oil brine, fresh mozzarella, and a final topping of parmesan, fresh parsley, and a sprinkle of black pepper. Perfectly baked on a hot pizza stone, the bright citrus flavors elevate the traditional pizza experience to a vibrant and delicious dish.
Ingredients
Pizza Dough
- 1 ball Easy pizza dough (or store-bought dough)
Lemon Olive Oil 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
Cheese Topping
- 5 oz (150 grams) fresh mozzarella (or ½ to ⅓ cup shredded firm mozzarella)
- 1 tablespoon lemon juice
- 2 tablespoons grated parmesan cheese
Garnish
- 1 tablespoon fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Prepare the pizza dough: Follow your easy no-knead pizza dough recipe through step 5, including shaping the pizza dough and preheating your oven with a pizza stone inside for best results.
- Prepare the mozzarella cheese: If using fresh mozzarella in water, cut it into ½ inch thick slices. If the mozzarella is very watery, gently dab with paper towels to remove excess moisture to prevent sogginess on the pizza.
- Shape the dough: Once the dough is ready, place it onto a sheet of parchment paper. Starting from the center, gently press outwards with your fingers until you achieve approximately a 9×13 inch rectangular pizza base. Then transfer the dough on the parchment paper to a pizza peel or the back of a rimmed baking sheet for easy handling.
- Make the lemon olive oil brine: In a glass jar with a lid, combine 2 tablespoons olive oil, 1 tablespoon water, 1 tablespoon chopped fresh parsley, 1 grated garlic clove, 1 teaspoon lemon zest, 1 teaspoon lemon juice, ¼ teaspoon fine salt, and ¼ teaspoon black pepper. Shake vigorously until the mixture is well emulsified and combined.
- Add the toppings: Using your fingers, press a few dimples into the stretched dough to hold the brine. Drizzle the lemon olive oil brine evenly over the dough, ensuring it fills the dimples. Scatter the fresh mozzarella pieces evenly on top.
- Bake the pizza: Carefully slide the pizza with the parchment onto the preheated pizza stone in your oven. Bake until the crust is golden and crispy and the cheese is nicely browned, about 8-10 minutes in a fan-forced oven. Baking times may vary with different ovens, so monitor closely.
- Finish and serve: Once baked, remove the pizza to a board and immediately drizzle with 1 tablespoon of fresh lemon juice. Sprinkle generously with grated parmesan cheese, 1 tablespoon fresh parsley, and freshly ground black pepper to taste. Add a pinch of chili flakes if desired. Slice and enjoy immediately while warm and fresh.
Notes
- Using a preheated pizza stone ensures a crispier and evenly baked crust.
- Removing excess moisture from fresh mozzarella helps avoid a soggy pizza base.
- The lemon olive oil brine provides a unique citrus flavor that brightens the toppings.
- Adjust baking time according to your oven type and heat distribution.
- For a thicker crust, adjust dough shaping accordingly but baking time may need to be increased.
