Zesty Summer Lemon Pizza (Printable Version)
Tangy lemon, creamy cheese, and fresh herbs on a crispy crust for a bright summer meal.
# What You Need:
→ Dough
01 - 1 ball fresh pizza dough, about 10.5 oz (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, seeds removed
07 - 1 teaspoon lemon zest
08 - 1 tablespoon extra-virgin olive oil
09 - 1.8 oz arugula
10 - Fresh basil leaves, for garnish
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - Salt and pepper, to taste
# How To Make It:
01 - Preheat oven to 475°F or as hot as it will go. If using a pizza stone, place it in the oven during preheating.
02 - On a lightly floured surface, roll out the pizza dough to your desired thickness. Transfer to a sheet of parchment paper.
03 - In a small bowl, combine the crème fraîche or ricotta with minced garlic, salt, and pepper. Mix until smooth.
04 - Spread the cheese mixture evenly over the dough, leaving a ½-inch border around the edge.
05 - Arrange the mozzarella slices over the sauce, then sprinkle grated Parmesan evenly on top.
06 - Lay lemon slices over the cheese in a slightly overlapping pattern. Drizzle with olive oil and sprinkle with crushed red pepper flakes if desired.
07 - Carefully transfer the pizza on parchment paper to the hot pizza stone or baking sheet. Bake for 10 to 13 minutes until the crust is golden and the cheese is bubbling.
08 - Remove from the oven and immediately top with arugula, lemon zest, and fresh basil leaves. Slice and serve hot.
# Helpful Hints:
01 -
- The lemon slices become candy-sweet in the oven while still packing that irresistible zing
- It's ridiculously fast but tastes like something from a fancy wood-fired restaurant
02 -
- Use unwaxed lemons because nobody wants wax on their pizza, and slicing paper-thin is crucial so they soften in the oven
- The arugula goes on AFTER baking or you'll end up with sad, wilted greens instead of that fresh peppery crunch
03 -
- Room temperature dough stretches way easier than cold dough, so take it out of the fridge about 30 minutes before you start
- A pizza peel makes the whole transfer process feel professional, but the back of a baking sheet works just fine