Zesty Summer Lemon Pizza (Print Page)

Crispy pizza loaded with tangy lemon, creamy cheeses, and fresh herbs for a light summer meal.

# What You 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

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 pepper, to taste

# Directions:

01 - Preheat oven to 475°F or its maximum setting. If using a pizza stone, place it in the oven during preheating.
02 - On a lightly floured work surface, roll out the pizza dough to your preferred thickness. Transfer the stretched dough onto a sheet of parchment paper.
03 - In a small mixing bowl, combine the crème fraîche or ricotta with the minced garlic. Season with salt and pepper to taste, then stir until smooth.
04 - Spread the garlic-cream mixture evenly across the dough, leaving a ½-inch border around the edge. Arrange the mozzarella slices over the sauce and finish with an even layer of grated Parmesan.
05 - Place the lemon slices over the cheese in a slightly overlapping pattern. Drizzle with olive oil and sprinkle with crushed red pepper flakes if desired.
06 - Carefully slide the pizza, still on the parchment paper, onto the preheated pizza stone or baking sheet. Bake for 10 to 13 minutes until the crust turns golden and the cheese is bubbling.
07 - Remove from the oven and immediately top with fresh arugula, lemon zest, and torn basil leaves. Slice into wedges and serve while hot.

# Expert Tips:

01 -
  • The creamy base with a hit of garlic is so simple you will wonder why you ever bothered with jarred sauce.
  • Thin lemon slices caramelise in the oven and taste nothing like what you expect, they become sweet, fragrant, and completely addictive.
02 -
  • If your lemon slices are too thick they will taste bitter and chewy instead of sweet and melting, so take your time cutting them paper thin.
  • Patting the mozzarella dry before laying it down is the difference between a crisp base and a soggy one.
03 -
  • Use a mandoline to slice the lemon if your knife skills are uneven, uniform slices cook and caramelize at the same rate.
  • The secret to the best flavor is adding the zest and basil after baking, never before, because the high heat destroys their delicate oils.

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