Zesty Summer Lemon Pizza (Printable)
Bright lemon and creamy cheese atop golden crust, finished with arugula and fresh herbs.
# What You'll 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 & Garnish
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 freshly ground black pepper, to taste
# How to Make It:
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 a few grinds of black pepper. Stir until smooth.
04 - Spread the cream mixture evenly over the pizza base, leaving about a ½-inch border around the edge for the crust.
05 - Arrange the fresh mozzarella slices in an even layer over the sauce. Sprinkle the grated Parmesan evenly on top.
06 - Lay the thin lemon slices over the cheese, slightly overlapping them. Drizzle with the 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 a 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. Immediately top with the arugula, lemon zest, and fresh basil leaves. Slice into portions and serve hot.
# Expert Suggestions:
01 -
- The lemon does something unexpected here: it makes every bite feel lighter and more alive than any pizza has a right to be.
- You do not need a sauce, a long simmer, or any fancy technique, just good ingredients layered in the right order.
- It looks stunning straight out of the oven, all golden and jeweled with lemon, like something you would pay too much for at a restaurant.
02 -
- Thin lemon slices are critical because thick ones stay bitter and tough even after a long bake, so use a sharp knife and slice as close to paper thin as you can manage.
- The pizza stone makes a noticeable difference in crust texture, but an inverted heavy baking sheet preheated for twenty minutes will get you most of the way there.
03 -
- Roll the dough thinner than you think you should because it puffs up considerably in a very hot oven and you want the toppings to shine rather than get lost in bread.
- Taste your lemon before slicing it onto the pizza because some are aggressively sour and others are mild, and that determines how many slices you lay down.