Zesty Summer Lemon Pizza (Printer-friendly)
Bright, tangy lemon pizza with creamy cheese, arugula, and fresh summer herbs on a crispy crust.
# 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
# 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 preheat.
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 garlic-cream mixture evenly over the dough, leaving a ½-inch border. Arrange the mozzarella slices on top, then sprinkle with grated Parmesan.
05 - Lay the lemon slices over the cheese in a slightly overlapping pattern. Drizzle with olive oil and sprinkle with crushed red pepper flakes if desired.
06 - Carefully transfer the pizza on the parchment paper to the hot pizza stone or baking sheet. Bake for 10–13 minutes until the crust is golden and the cheese is bubbling.
07 - Remove from the oven and immediately top with arugula, lemon zest, and fresh basil leaves. Slice and serve hot.
# Expert Tips:
01 -
- The lemon slices caramelize in the oven and turn into something sweet and mellow that you will want to put on every pizza from now on.
- It comes together in about thirty minutes, which means you can pull it off on a weeknight without breaking a sweat.
02 -
- Do not skip removing the seeds from the lemon slices or you will get bitter bites scattered through your pizza.
- Let the dough sit at room temperature for at least thirty minutes before stretching or it will fight you every inch of the way.
03 -
- Slice the lemon as thin as you possibly can because thick slices will not soften enough during the short bake time.
- Always add the arugula and basil after the pizza comes out of the oven so they stay vibrant and fresh rather than wilted and sad.