Zesty Summer Lemon Pizza (Print Version)
Tangy lemon slices, creamy cheese, and fresh herbs on a crispy crust for a bright summer meal.
# What You'll 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
# How to Make It:
01 - Preheat your oven to 475°F or as hot as it will go. If using a pizza stone, place it in the oven during preheat.
02 - On a lightly floured surface, roll out the pizza dough to your desired thickness. Transfer the shaped dough onto a sheet of parchment paper.
03 - In a small bowl, combine the crème fraîche or ricotta with the minced garlic, a pinch of salt, and pepper. Stir until smooth.
04 - Spread the garlic-cream mixture evenly across the pizza base, leaving a ½-inch border around the edge.
05 - Arrange the mozzarella slices in an even layer over the sauce, then scatter the grated Parmesan on top.
06 - Lay the thin 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 its parchment paper onto the preheated 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 basil leaves. Slice into portions and serve hot.
# Expert Advice:
01 -
- The creamy base mixed with garlic and tangy lemon slices creates a flavor that feels fancy but takes almost no effort.
- It is one of those rare pizzas that tastes better cold the next day, which makes it perfect for leftovers.
02 -
- Do not skip the parchment paper transfer method because moving a topped pizza by hand is a guaranteed disaster waiting to happen.
- The lemon slices soften and mellow during baking, so even if you are skeptical about eating whole citrus, trust the process.
03 -
- Let the pizza rest for two minutes after it comes out of the oven before slicing so the cheese has time to set and does not slide right off.
- The single biggest upgrade you can make is using an actual unwaxed, organic lemon since you are eating the entire slice, peel and all.