Zesty Summer Lemon Pizza (Printable Version)
Bright lemon and creamy cheese pizza topped with fresh arugula and summer herbs for a light, vibrant meal.
# Ingredient List:
→ Dough
01 - 1 ball fresh pizza dough, about 10.5 oz (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 - 1.8 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:
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 preheating.
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 freshly cracked pepper. Stir until smooth.
04 - Spread the cheese mixture evenly across the dough, leaving roughly a ½-inch border around the edges.
05 - Arrange the fresh mozzarella slices in an even layer over the sauce, then sprinkle 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 the pizza from the oven and immediately top with fresh arugula, lemon zest, and torn basil leaves. Slice into portions and serve hot.
# Expert Tips:
01 -
- The combination of creamy cheese and sharp lemon creates a flavor that surprises people in the best way possible, and they will ask you for the recipe every single time.
- It comes together in about half an hour, which means you can pull it off on a weeknight without breaking a sweat or dirtying every dish you own.
02 -
- Do not skip removing the seeds from your lemon slices, because roasted seeds turn bitter and hard, and they will ruin the texture of an otherwise perfect bite.
- The parchment paper trick saves you from the terrifying pizza transfer moment, and it works every single time without losing your topping arrangement.
03 -
- Slice your lemon as thinly as humanly possible, ideally on a mandoline, because thick slices stay too intense and the rind never softens properly during the short bake time.
- Let your dough come to room temperature for at least an hour before stretching it, because cold dough fights back and tears, while warm dough practically shapes itself.