Lemon Pizza

Lemon Pizza is a bright, zesty twist on classic pizza that surprises and delights with every bite. Instead of tomato sauce, this pizza features a white base topped with fresh mozzarella and thin slices of lemon, resulting in a unique flavor profile that balances richness and acidity. Whether you’re entertaining or simply craving something different, Lemon Pizza is a refreshing change from the usual.

Why You’ll Love This Recipe

• A bold, citrusy alternative to traditional pizza
• Creamy cheese and lemon create an irresistible flavor contrast
• Beautiful presentation with minimal effort
• Customizable with herbs, cheeses, and proteins
• Ready in under 30 minutes

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pizza dough (store-bought or homemade)
• Olive oil
• Garlic, minced
• Fresh mozzarella, sliced
• Parmesan cheese, grated
• 1–2 lemons, very thinly sliced (seeds removed)
• Fresh parsley or basil, chopped
• Salt and black pepper
• Cornmeal or flour (for dusting the baking surface)

directions

this recipe

1. Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
2. Prepare the dough: On a floured or cornmeal-dusted surface, roll out the pizza dough to your desired thickness.
3. Make the garlic oil: In a small bowl, mix olive oil with minced garlic.
4. Assemble the pizza:
   • Brush the dough with garlic oil.
   • Layer mozzarella slices evenly across the base.
   • Sprinkle with Parmesan cheese.
   • Top with ultra-thin lemon slices.
   • Season with salt and black pepper.
5. Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling.
6. Garnish and serve: Sprinkle with chopped fresh herbs. Slice and serve warm.

Servings and timing

• Servings: 2–4
• Prep time: 15 minutes
• Cook time: 12 minutes
• Total time: 27 minutes

Variations

• Cheese twist: Add dollops of ricotta or crumbles of goat cheese
• Sweet heat: Drizzle with honey or hot honey before serving
• Add protein: Top with prosciutto, grilled shrimp, or chicken after baking
• Herbal kick: Mix in thyme or rosemary for added depth
• Greens boost: Add fresh arugula after baking for a peppery contrast

storage/reheating

• Storage: Store leftover slices in an airtight container in the fridge for up to 3 days
• Reheating: Reheat in a 350°F oven for 5–7 minutes or in a hot skillet for a crispier bottom
• Freezing: Not recommended, as lemons can become bitter when frozen and reheated

FAQs

Do I have to peel the lemons?

No, but slice them paper-thin. If you’re sensitive to bitterness, remove the rinds or use Meyer lemons.

Can I use regular lemons?

Yes, but opt for very thin slices and remove seeds. Meyer lemons are sweeter and less bitter.

Is this pizza sour?

It has a bright, tangy flavor, but the cheese and garlic balance the acidity well.

What’s the best crust to use?

Any pizza dough will work—homemade, store-bought, thin crust, or even flatbread.

Can I add sauce?

This pizza works best as a white pizza, but a thin layer of ricotta or garlic cream sauce can be used.

Is a pizza stone necessary?

No, but it helps achieve a crispier crust. A baking sheet works fine too.

Can I use pre-shredded cheese?

Yes, but fresh mozzarella melts more evenly and offers better texture.

What herbs pair well with lemon?

Basil, parsley, thyme, and rosemary all pair beautifully.

Can I make it spicy?

Add red pepper flakes or a drizzle of chili oil for a kick.

How thin should lemon slices be?

About 1/16-inch. Use a mandoline if possible to ensure consistency.

Conclusion

Lemon Pizza is an elegant and unexpected take on a beloved classic. Its combination of creamy cheese and bright citrus makes it perfect for spring and summer meals—or anytime you want something a little out of the ordinary. Try it once, and it may just become your new favorite pizza.

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