I layered creamy mozzarella, garlic, extra virgin olive oil, parsley and nutty Parmesan with bright lemon on a simple crust to create a Lemon Pizza that hides a clever trick in its assembly.
I’m still surprised how bright a Lemon Pizza can feel, it tricks you into thinking dessert then punches you with savory. Think a thin layer of fresh mozzarella meeting warm pizza dough, with a bright zing that keeps every bite lively.
I love bringing it out on a weekend, people always stop and stare cause it looks simple but tastes oddly sophisticated. It’s the kind of pizza that makes you want to text the recipe to someone, yet you hesitate because you want to keep it as your secret.
Perfect for Summer Dinner nights when you want something different.
Ingredients
- A stash of carbs for energy, chewy base, can be whole grain or refined
- Gives rich fruity fat, heart healthy monounsaturated oils, boosts flavor and browning
- Soft milky cheese rich in protein and calcium, melts into gooey patches
- Bright sour citrus adds acidity and perfume, vitamin C kick, not sweet
- Punchy aromatic garlic, tiny amounts add savory depth and possible immune perks
- Salty umami hard cheese, little goes far, gives savory crunch when browned
- Fresh herb bright green notes, vitamin K and freshness that lifts pizza
- Tiny heat from red pepper flakes adds kick and contrast, use sparingly for balance
Ingredient Quantities
- 1 lb (about 450 g) pizza dough, room temp
- 2 tbsp extra virgin olive oil, divided (about 30 ml)
- 2 cloves garlic, smashed or finely minced
- 8 oz (225 g) fresh mozzarella, thinly sliced or torn and well drained
- 1/4 cup (25 g) freshly grated Parmesan or Pecorino
- zest of 1 large lemon plus 1 tbsp fresh lemon juice
- 2 tbsp fresh flat leaf parsley, chopped
- 1 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/8 to 1/4 tsp red pepper flakes, optional
- 1 to 2 tsp cornmeal or semolina for dusting the peel or baking sheet
How to Make this
1. Preheat oven to its hottest setting, 500 to 550°F (260 to 290°C) with a pizza stone or an inverted baking sheet on the middle rack and let it heat for at least 30 to 45 minutes so the crust gets really crisp. Dust a peel or the back of a baking sheet with 1 to 2 tsp cornmeal or semolina.
2. Let 1 lb room temperature pizza dough sit 20 to 30 minutes if it was chilled so it’s easy to stretch, then on a lightly floured surface gently press and stretch into a roughly 12 inch round, leaving a slightly thicker rim. Don’t overwork it or it will snap back.
3. Make quick garlic oil: smash or finely mince 2 cloves garlic and stir into 1 tbsp extra virgin olive oil, let it sit a minute so the garlic infuses the oil. Reserve the other tablespoon of oil for finishing.
4. Transfer the stretched dough to the cornmeal dusted peel or parchment, brush the surface with the garlic oil, leaving that outer rim bare, and scatter the well drained 8 oz fresh mozzarella evenly across the dough (if it’s wet pat it dry with paper towels first).
5. Sprinkle 1/4 cup freshly grated Parmesan or Pecorino over the mozzarella, then add the zest of 1 lemon evenly, 1 tsp kosher salt (taste and adjust), 1/4 tsp freshly ground black pepper and 1/8 to 1/4 tsp red pepper flakes if you want heat.
6. Slide the pizza onto the hot stone or sheet and bake 7 to 10 minutes until the crust is golden and cheese is bubbly and just starting to brown. Oven times vary so keep an eye on it.
7. As soon as it comes out of the oven drizzle the reserved 1 tbsp olive oil mixed with 1 tbsp fresh lemon juice over the top, sprinkle 2 tbsp chopped flat leaf parsley and a little extra grated Parmesan if you like. The lemon juice added after baking keeps it bright.
8. Let the pizza rest 1 to 2 minutes so the cheese sets a bit, then slice and serve. Tip: if your mozzarella is super wet or your oven is cooler, bake a little longer or use a preheated pizza steel for extra crispness.
Equipment Needed
1. Oven with a pizza stone or an inverted baking sheet on the middle rack, preheating to 500 to 550°F
2. Pizza peel or the back of a baking sheet dusted with cornmeal or semolina
3. Large clean work surface or countertop for stretching the dough, lightly floured
4. Small bowl and pastry brush to make and spread the garlic oil
5. Sharp knife or kitchen scissors plus a cutting board for mozzarella and parsley
6. Microplane or zester for lemon zest and a box grater for Parmesan
7. Measuring spoons and a 1/4 cup measure for the cheese and seasonings
8. Oven mitts or heatproof gloves to handle the hot stone and peel safely
9. Pizza cutter or a large chef knife and paper towels to drain the mozzarella
FAQ
Lemon Pizza Recipe Substitutions and Variations
- Pizza dough – swap with a store bought pre-baked crust or flatbread (naan or pita work great). If you use naan or pita it wont puff like dough but you get a quick, crispy base; just top and bake until cheese melts.
- Fresh mozzarella – use burrata for extra creaminess, or low-moisture shredded mozzarella for a stretchier, less wet pizza. If you pick burrata drain it a bit first, if using low-moisture expect more browning.
- Lemon zest + juice – substitute with lime zest and juice for similar bright citrus, or a splash (about 1 tsp) of white wine vinegar if you want tang without extra citrus flavor. Use a 1:1 swap for juice.
- Cornmeal for dusting – use semolina, fine polenta, or plain all purpose flour (or parchement paper) to keep the pizza from sticking. Semolina gives the nicest crunchy texture.
Pro Tips
1) If your mozzarella is soggy, pat it dry and then let the slices sit on paper towels for a few minutes, or even pop them in the freezer for ten minutes to firm up. It seems weird but firmer cheese = less watery pizza and cleaner slices.
2) Give your stone or steel plenty of time to heat, and if your oven cooks unevenly rotate the pizza partway through baking. If the top needs more color at the end, flip the broiler on for just a few seconds while you watch it closely.
3) To avoid a stuck pizza, dust the peel or parchment with semolina or fine cornmeal and test slide it before topping. If the dough keeps springing back when you stretch it, let it rest another ten minutes so it relaxes.
4) Keep the lemon and parsley finishing light and add them after the pizza comes out of the oven. Acid and herbs brighten the flavors, but too much lemon juice makes the crust soggy, so drizzle sparingly and give the pie a minute to set before slicing.
Lemon Pizza Recipe
I layered creamy mozzarella, garlic, extra virgin olive oil, parsley and nutty Parmesan with bright lemon on a simple crust to create a Lemon Pizza that hides a clever trick in its assembly.
4
servings
545
kcal
Equipment: 1. Oven with a pizza stone or an inverted baking sheet on the middle rack, preheating to 500 to 550°F
2. Pizza peel or the back of a baking sheet dusted with cornmeal or semolina
3. Large clean work surface or countertop for stretching the dough, lightly floured
4. Small bowl and pastry brush to make and spread the garlic oil
5. Sharp knife or kitchen scissors plus a cutting board for mozzarella and parsley
6. Microplane or zester for lemon zest and a box grater for Parmesan
7. Measuring spoons and a 1/4 cup measure for the cheese and seasonings
8. Oven mitts or heatproof gloves to handle the hot stone and peel safely
9. Pizza cutter or a large chef knife and paper towels to drain the mozzarella
Ingredients
1 lb (about 450 g) pizza dough, room temp
2 tbsp extra virgin olive oil, divided (about 30 ml)
2 cloves garlic, smashed or finely minced
8 oz (225 g) fresh mozzarella, thinly sliced or torn and well drained
1/4 cup (25 g) freshly grated Parmesan or Pecorino
zest of 1 large lemon plus 1 tbsp fresh lemon juice
2 tbsp fresh flat leaf parsley, chopped
1 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper
1/8 to 1/4 tsp red pepper flakes, optional
1 to 2 tsp cornmeal or semolina for dusting the peel or baking sheet
Directions
- Preheat oven to its hottest setting, 500 to 550°F (260 to 290°C) with a pizza stone or an inverted baking sheet on the middle rack and let it heat for at least 30 to 45 minutes so the crust gets really crisp. Dust a peel or the back of a baking sheet with 1 to 2 tsp cornmeal or semolina.
- Let 1 lb room temperature pizza dough sit 20 to 30 minutes if it was chilled so it's easy to stretch, then on a lightly floured surface gently press and stretch into a roughly 12 inch round, leaving a slightly thicker rim. Don’t overwork it or it will snap back.
- Make quick garlic oil: smash or finely mince 2 cloves garlic and stir into 1 tbsp extra virgin olive oil, let it sit a minute so the garlic infuses the oil. Reserve the other tablespoon of oil for finishing.
- Transfer the stretched dough to the cornmeal dusted peel or parchment, brush the surface with the garlic oil, leaving that outer rim bare, and scatter the well drained 8 oz fresh mozzarella evenly across the dough (if it’s wet pat it dry with paper towels first).
- Sprinkle 1/4 cup freshly grated Parmesan or Pecorino over the mozzarella, then add the zest of 1 lemon evenly, 1 tsp kosher salt (taste and adjust), 1/4 tsp freshly ground black pepper and 1/8 to 1/4 tsp red pepper flakes if you want heat.
- Slide the pizza onto the hot stone or sheet and bake 7 to 10 minutes until the crust is golden and cheese is bubbly and just starting to brown. Oven times vary so keep an eye on it.
- As soon as it comes out of the oven drizzle the reserved 1 tbsp olive oil mixed with 1 tbsp fresh lemon juice over the top, sprinkle 2 tbsp chopped flat leaf parsley and a little extra grated Parmesan if you like. The lemon juice added after baking keeps it bright.
- Let the pizza rest 1 to 2 minutes so the cheese sets a bit, then slice and serve. Tip: if your mozzarella is super wet or your oven is cooler, bake a little longer or use a preheated pizza steel for extra crispness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 190g
- Total number of serves: 4
- Calories: 545kcal
- Fat: 21.3g
- Saturated Fat: 10g
- Trans Fat: 0.05g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.5g
- Cholesterol: 45mg
- Sodium: 338mg
- Potassium: 240mg
- Carbohydrates: 57g
- Fiber: 1g
- Sugar: 1.5g
- Protein: 23.6g
- Vitamin A: 500IU
- Vitamin C: 7.5mg
- Calcium: 373mg
- Iron: 2.4mg
