Zesty Summer Lemon Pizza (Print version)
Bright, tangy lemon pizza with creamy cheese, arugula, and fresh summer herbs for a light seasonal meal.
# What you need:
→ 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 teaspoon lemon zest
08 - 1 tablespoon extra-virgin olive oil
09 - 1.8 oz arugula
10 - Fresh basil leaves, for garnish
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - Salt and pepper, to taste
# Directions:
01 - Preheat 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 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 around the edge.
05 - Arrange mozzarella slices across the sauce, then sprinkle grated Parmesan evenly over the top.
06 - Lay 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 parchment paper to the hot stone or baking sheet. Bake for 10 to 13 minutes until the crust is golden and the cheese is bubbling.
08 - Remove from the oven and immediately top with fresh arugula, lemon zest, and basil leaves. Slice and serve hot.
# Expert advice:
01 -
- The creamy base with garlic and crème fraîche is basically a white pizza that decided to go on a Mediterranean vacation.
- Whole lemon slices caramelize in the oven and lose their harsh bitterness while keeping that unbelievable sunny brightness.
02 -
- Those lemon slices need to be paper thin or they will not soften properly in the oven and you will be chewing on bitter rind.
- Do not skip the parchment paper transfer method unless you enjoy watching your pizza fold in half mid air.
03 -
- Take the cheese out of the fridge thirty minutes before you start so it spreads and melts more evenly across the pizza.
- A squeeze of fresh lemon juice over the finished arugula right before serving wakes up every single flavor on the plate.