Description
A fresh and vibrant lemon pizza featuring a garlicky olive oil brine, creamy mozzarella, Parmesan, parsley, and zesty lemon slices—perfect for summer evenings or as a unique appetizer.
Ingredients
- 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
Instructions
- Prepare the pizza dough or use store-bought dough.
- Preheat oven with a baking stone or inverted rimmed tray at 450°F (230°C) or highest setting.
- Stretch the dough into a 9×13″ rectangle or desired shape.
- Mix olive oil, water, parsley, garlic, lemon zest, lemon juice, salt, and pepper to make the lemon brine.
- Press dimples into the dough and pour the lemon brine into the dimples.
- Scatter mozzarella cheese on top, and optionally lay lemon slices.
- Bake pizza on the preheated stone or tray until the crust is crisp and cheese is bubbling and golden, about 8–15 minutes.
- Finish with a squeeze of lemon juice, Parmesan, parsley, and black pepper or chili flakes.
- Slice and serve immediately.
Notes
- Use low-moisture mozzarella for a crisp crust.
- Replace parsley with basil or arugula for a different flavor.
- Top with sausage or toasted pine nuts for variation.
- Store leftovers in the fridge for 1 day or freeze for up to 3 months.
- Reheat in a hot oven to restore crispness.
Nutrition
- Serving Size: 1/2 pizza (3 slices)
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
