Description
This Lemon Pizza recipe brings a burst of fresh flavors to your pizza night with a zesty lemon brine. Topped with creamy mozzarella and finished with Parmesan and parsley, this pizza is a delightful twist on the classic favorite.
Ingredients
Pizza dough
- 1 ball Easy pizza dough (or store-bought dough)
Lemon Brine
- 2 tablespoon 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
Mozzarella
- 5 oz (150 grams) fresh mozzarella (or from ½ to ⅓ cup shredded firm mozzarella)
To finish
- 1 tablespoon lemon juice
- 2 tablespoon grated parmesan cheese
- 1 tablespoon fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Pizza dough – Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
- Lemon pizza – Prepare the cheese, shape the dough, make the brine, add the topping, bake the pizza, serve.
Notes
- WHAT TO USE INSTEAD OF A PIZZA STONE? Each oven usually has a rimmed baking sheet that you can invert and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier, and the preheated baking sheet will make a nice and crisp pizza crust. To bake your pizza, place pizza and parchment paper on a pizza peel on the back of a baking sheet. When it’s time to bake, slide the pizza onto the hot, reverted baking sheet and bake until golden and crispy.
- LEMON PIZZA LEFTOVERS: Cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat in the oven the frozen pizza leftovers until nice and crispy.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg
