Fresh Lemon Pizza (Print Version)
# Ingredients:
→ Pizza Base
01 -
1 ball of simple pizza dough (or pre-made dough from the store)
→ Citrus Mix
02 -
1 teaspoon lemon juice
03 -
1 teaspoon lemon zest
04 -
2 tablespoons olive oil (extra virgin)
05 -
1 tablespoon chopped fresh parsley
06 -
¼ teaspoon ground pepper
07 -
1 small clove of garlic, finely grated
08 -
1 tablespoon water
09 -
¼ teaspoon fine salt
→ Cheese Topping
10 -
½ to ⅓ cup shredded firm mozzarella or 150 grams fresh mozzarella
→ Final Touch
11 -
A sprinkle of black pepper (grind fresh to taste)
12 -
2 tablespoons shredded parmesan
13 -
1 tablespoon freshly chopped parsley
14 -
1 tablespoon lemon juice
# Instructions:
01 -
Use the no-knead dough recipe and follow through step 5. Shape it into your pizza and begin heating the oven.
02 -
Slice fresh mozzarella into ½-inch thick cuts if it’s the water-packed type. Pat it gently with a towel to dry any extra moisture.
03 -
Once the dough is set, move it onto parchment paper. Push outward with your fingertips from the center, creating a 9x13 inch shape. Move it onto a pizza peel or use the bottom of a baking tray.
04 -
Add all the citrus blend ingredients into a jar with a lid. Shake it well until they’re mixed smoothly.
05 -
Dimple the dough lightly with your fingers once stretched. Spread the citrus mix evenly, filling those dimples. Add the mozzarella next.
06 -
Carefully slide the pizza onto your hot baking stone using the pizza peel. Bake until the crust and cheese are golden brown. Most ovens take around 8-10 minutes for this, but stay nearby and keep an eye on it.
07 -
Pour the lemon juice over the baked pizza, then sprinkle parsley and parmesan. Add black pepper or chili flakes if you want extra kick. Cut it up and enjoy while hot.
# Notes:
01 -
For a crispy base, flip a sheet pan upside-down and heat it. Then slide the pizza onto it with parchment using a peel.
02 -
Leftovers? Refrigerate for up to 24 hours or freeze up to 3 months. Bake again for a crunchy texture.