Zesty Summer Lemon Pizza (Print Layout)
Bright, tangy lemon pizza with creamy cheese, arugula, and fresh basil for a refreshing summer meal.
# What You Need:
→ Dough
01 - 1 ball (about 10.5 oz) fresh pizza dough, 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 tsp lemon zest
08 - 1 tbsp extra-virgin olive oil
09 - 1.75 oz arugula
10 - Fresh basil leaves, for garnish
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and pepper, to taste
# Directions:
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 and well blended.
04 - Spread the garlic-cream mixture evenly over the pizza base, leaving a ½-inch border around the edge for the crust.
05 - Arrange the fresh mozzarella slices over the sauce in an even layer, then sprinkle the grated Parmesan on top.
06 - Lay the thinly sliced lemon over the cheese, slightly overlapping the pieces. Drizzle with olive oil and sprinkle with crushed red pepper flakes if desired.
07 - Carefully transfer the pizza on the 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 fresh arugula, lemon zest, and torn basil leaves. Slice and serve hot.
# Expert Suggestions:
01 -
- The lemon slices caramelize in the oven and create this unexpected marmalade like sweetness that catches people off guard in the best way.
- It comes together in about half an hour, which means you can pull it off on a weeknight when the thought of delivery makes you tired.
02 -
- If your oven only reaches 220 degrees Celsius, the pizza will still work but expect a few extra minutes of baking and a slightly softer crust.
- Soaking the lemon slices in cold water for ten minutes before baking tames their bitterness and makes them taste sweeter and more jammy.
03 -
- Slice the lemon as thin as you possibly can because thick slices stay tough and bitter even after full baking time.
- Dusting the parchment paper with a thin layer of semolina flour under the dough gives the bottom a satisfying crunch that flour alone cannot achieve.