Description
This fresh and zesty Lemon Pizza features a no-knead pizza dough topped with a lemon-infused olive oil brine, fresh mozzarella, and a finishing touch of parmesan and parsley for a bright, flavorful twist on traditional pizza.
Ingredients
Scale
Pizza Dough
- 1 ball Easy pizza dough (or store-bought dough)
Lemon Brine
- 2 tablespoons 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 ½ to ⅓ cup shredded firm mozzarella)
To Finish
- 1 tablespoon lemon juice
- 2 tablespoons grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- Freshly ground black pepper, to taste
Instructions
- Prepare the Cheese: If using fresh mozzarella in water, cut it into ½ inch thick slices. Dab with paper towels to remove excess moisture if very watery.
- Shape the Dough: Once dough is ready, place it on parchment paper and gently press out to approximately 9×13 inches starting from the center; then place dough onto a pizza peel or the back of a rimmed baking sheet.
- Make the Brine: Combine olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and black pepper in a glass jar with lid. Shake vigorously until emulsified.
- Add the Topping: Make dimples in the stretched dough with your fingers, scatter the lemon brine evenly over the surface filling the dimples, then evenly distribute the mozzarella pieces on top.
- Bake the Pizza: Transfer the pizza with the pizza peel onto a preheated pizza stone in the oven at a high temperature. Bake until cheese and crust are browned and crisp, typically about 15 minutes depending on the oven.
- Finish and Serve: Remove pizza from the oven, immediately drizzle with fresh lemon juice, sprinkle grated parmesan cheese and chopped parsley, add freshly ground black pepper or chili flakes if desired. Slice and serve hot.
Notes
- If you do not have a pizza stone, invert a rimmed baking sheet and place it on the lowest oven shelf while preheating to achieve a crisp crust.
- Use the back of a rimmed baking sheet as a pizza peel to transfer the pizza onto the hot inverted baking sheet for baking.
- If using fresh mozzarella, removing excess moisture is important to avoid a soggy crust.
- Keep an eye on the pizza during baking as oven temperatures and times can vary.
- Chili flakes can be added at the end for a spicy kick if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
