A delightfully fresh take on pizza, this lemon pizza features a crisp, easy-to-make crust drenched in a garlicky, lemony olive oil brine, topped with creamy mozzarella, bright parsley, nutty Parmesan, and zesty lemon slices. It’s a vibrant twist on a classic white pizza I’ve fallen in love with and make often during warmer months.

Why You’ll Love This Recipe

I adore how this pizza combines basic ingredients like olive oil, garlic, lemon, and cheese into a dish that tastes remarkably fresh and flavorful. It’s vegetarian but deeply satisfying—ideal for summer evenings or as an appetizer at gatherings. The lemon adds a surprising burst of brightness that elevates the whole experience.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pizza dough
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
5 oz fresh mozzarella (or ⅓–½ cup shredded mozzarella)
1 tablespoon lemon juice (for finishing)
2 tablespoons grated Parmesan cheese
1 tablespoon fresh parsley (for finishing)
Freshly ground black pepper, to taste

directions

Make or prepare the dough. I use a no-knead dough that only needs one bowl—super easy.
Preheat oven with a baking stone or inverted rimmed tray at the hottest setting (normally around 450°F/230°C).
Form the crust. When the dough has risen, I stretch it with my fingers into about a 9×13″ rectangle or round shape.
Mix the lemon brine. In a jar or bowl, I combine olive oil, 1 tbsp water, parsley, garlic, lemon zest, lemon juice, salt, and pepper; shake or whisk well.
Top the dough. I create dimples in the dough, pour the brine to fill them, scatter mozzarella, and optionally lay lemon slices before baking.
Bake. I transfer the pizza (on parchment, using a peel) to the preheated stone or tray. I bake until the crust is crisp and cheese is bubbling and golden—8 to 15 minutes depending on the oven.
Finish. I squeeze remaining lemon juice on top, sprinkle Parmesan and fresh parsley, and add black pepper or chili flakes if desired. Then I slice and serve immediately.

Servings and timing

Servings: 2 large portions (about 6 slices)
Prep time: ~15 minutes
Proofing time: ~1 hour
Cook time: ~8–15 minutes
Total time: ~1 hour 30 minutes

Variations

Herb swap: I replace parsley with basil or arugula for a different herbal note.
Cheese adjustment: I use low-moisture shredded mozzarella to prevent soggy crust and combine it with pinched fresh mozzarella for creaminess.
Add-ons: I sometimes drop in sausage pieces before baking or sprinkle toasted pine nuts post-bake for crunch.
Stone alternatives: When I don’t have a stone, I use an inverted rimmed baking sheet preheated at the bottom rack.

storage/reheating

I pack any leftovers tightly and store them in the refrigerator for up to 1 day or freeze for up to 3 months. To reheat, I let slices thaw (if needed) then warm them in a hot oven to restore crispness.

FAQs

What oven temperature is best for lemon pizza?

I set my oven as hot as possible—usually 450°F (230°C) or higher—and bake on the bottom rack for a crisp crust.

Can I use store-bought pizza dough?

Absolutely! I often use store-bought dough when I’m short on time—and it still turns out delicious.

Are the lemon slices cooked or added fresh?

I place lemon slices before baking so they soften and integrate; I then drizzle fresh lemon juice after for extra zing.

How can I prevent the crust from getting soggy?

Using a hot pizza stone or preheated inverted baking sheet and low-moisture mozzarella helps keep the bottom crisp.

What if I don’t have a pizza stone?

No problem! I use an inverted rimmed baking sheet preheated; it gives a similar crisp base and makes sliding the pizza in and out easier.

Conclusion

This lemon pizza is one of my favorite summer creations—its bright citrus notes, garlic-brushed crust, and cheesy richness make it both unique and comforting. It’s simple to prepare but feels special, perfect for meatless nights or crowd-pleasing appetizers. I hope it becomes a summer favorite in your kitchen too!