I crafted a Lemon Pizza that layers creamy mozzarella, garlic, extra virgin olive oil, parsley and nutty parmesan with bright lemon, creating a fresh, surprising pie that begs a closer look.

Jump to Recipe

I love when a pizza surprises me. This Lemon Pizza starts as something simple but then it flips expectations.

I top it with fresh mozzarella and scatter bright lemon zest over the whole thing. The first bite hits creamy then zippy at the same time, like a trick that works.

I keep thinking this belongs on a sunny night, or when you want Homemade Pizza that feels a little daring instead of usual. It makes you pause, wonder how such few things can taste so bold.

Try it and tell me if you agree, or if you think I’m exaggerating.

Ingredients

Print Recipe (No Advertisments)

Pizza dough: Gives crust, carbs for energy, chewy and slightly yeasty, stores well in fridge.
Fresh mozzarella: Milky soft cheese adds protein and creamy texture, mellow flavor that melts.
Extra virgin olive oil: Brings healthy fats, fruity aroma, helps brown crust and carry flavors.
Lemon zest and juice: Bright sour pop, vitamin C, cuts richness and wakes other ingredients.
Parmesan: Salty umami bite adds complexity, a little goes a long way.
Garlic: Pungent savory kick that deepens flavor, not sweet, use sparingly.
Parsley: Fresh herb with subtle grassy note, adds color and a light herbal lift.
Red pepper flakes (optional): Tiny heat bursts, adds brightness and warmth without changing texture.

Ingredient Quantities

1 pound pizza dough (about 12 to 14 inch)

8 ounces fresh mozzarella, torn into pieces

3 tablespoons extra virgin olive oil

2 cloves garlic, minced

Zest of 1 lemon

1 tablespoon fresh lemon juice

1/4 cup freshly grated Parmesan or Parmigiano Reggiano

2 tablespoons fresh parsley, chopped

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

Extra flour or semolina for the peel, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 500°F (260°C) and put a pizza stone or an inverted heavy baking sheet inside to get super hot, at least 30 to 45 minutes; this is the trick for a crisp bottom.

2. In a small bowl mix 2 tablespoons extra virgin olive oil, minced garlic, lemon zest, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the 1/4 teaspoon red pepper flakes if you want heat; taste it quick, it should be bright and garlicky.

3. Lightly flour or semolina your work surface, stretch or roll the 1 pound pizza dough into a 12 to 14 inch circle, dont worry if its imperfect, rustic is fine.

4. Dust a pizza peel or the back of a baking sheet with more flour or semolina so the dough slides easily, transfer the stretched dough there.

5. Brush the dough with most of the lemon-garlic oil mixture leaving a 3/4 inch rim for the crust, reserve about 1 tablespoon of the oil for finishing.

6. Scatter the 8 ounces torn fresh mozzarella evenly over the dough and sprinkle the 1/4 cup freshly grated Parmesan on top so you get nutty flavor as it melts.

7. Slide the pizza onto the preheated stone or inverted sheet and bake 8 to 12 minutes, rotating once, until the crust is golden and cheese is bubbling and slightly blistered; ovens vary so watch it.

8. Remove the pizza, immediately drizzle the reserved tablespoon of olive oil over the top, sprinkle the 2 tablespoons chopped fresh parsley and a little extra lemon zest if you want a bright hit.

9. Let the pizza rest 2 to 3 minutes so the cheese sets, slice and serve right away with extra red pepper flakes on the side if desired.

Equipment Needed

1. Oven (set to 500°F)

2. Pizza stone or an inverted heavy baking sheet (get it super hot)

3. Pizza peel or the back of a large rimless baking sheet, dusted with flour or semolina

4. Small bowl and spoon for the lemon garlic oil

5. Pastry brush or a spoon to spread the oil

6. Rolling pin or your hands to stretch the dough, plus extra flour or semolina

7. Microplane or fine grater for lemon zest and Parmesan

8. Knife and cutting board for garlic, parsley and tearing the mozzarella

9. Pizza cutter or sharp knife and oven mitts for handling the hot stone

FAQ

Q: What oven temp and baking time should I use? A: Preheat the oven as hot as it goes, usually 475 to 500 F, with a pizza stone or steel in there for at least 30 to 45 minutes. Bake the lemon pizza 8 to 12 minutes until the crust is golden and cheese is bubbly. If your oven is weaker you might need a couple extra minutes.

Q: How do I stop the crust from getting soggy? A: A few tricks: blot fresh mozzarella with paper towels to soak up excess moisture, stretch the dough fairly thin, and either par-bake the crust 2 to 4 minutes or use a super-hot stone/steel. Also don’t dump too much lemon juice on before baking, add a little after if you want more brightness. Sprinkle semolina or flour on the peel so it slides off easy.

Q: Can I use shredded mozzarella or other cheeses instead of fresh? A: Yes, shredded low moisture mozzarella will be less wet but gives a different texture. Fresh mozzarella is creamier and pairs great with lemon though, so if you use it just blot it. Parmigiano Reggiano is perfect grated on top for flavor, and vegan cheeses work fine if you need that option.

Q: Any tips for the garlic and lemon so they dont overpower the pizza? A: Mix minced garlic into the olive oil first so it browns evenly and isnt biting, and use zest of 1 lemon plus about 1 tablespoon juice total. Taste as you go, and if you want more lemon brightness, drizzle a little juice right after it comes out of the oven instead of before baking.

Q: Can I make this ahead and how do I store leftovers? A: You can assemble up to the point before baking and keep covered in the fridge for a few hours. Baked leftovers keep 2 to 3 days in the fridge. Reheat in a 375 to 400 F oven for 8 to 10 minutes or in a hot skillet for a crisp crust. You can freeze cooked slices up to a month, wrap well and reheat from frozen in the oven.

Q: Do I need a pizza stone, and can I cook this on a grill or sheet pan? A: A stone or steel helps get a crisp bottom, but a heavy upside down baking sheet works too. You can grill it directly on a hot grill, just watch it closely and use a peel or spatula to flip if needed. Whatever method you use, make sure the surface is very hot before you slide the pizza on.

Lemon Pizza Recipe Substitutions and Variations

Pizza dough: swap for store bought naan or prebaked flatbread. Naan makes a quick 10 minute pizza, just top and bake, its thinner so check early.
Fresh mozzarella: use fontina or burrata instead. Fontina melts better and gives a nuttier flavor, burrata you can tear on after baking for a creamy finish.
Lemon zest/juice: substitute lime zest and a little lime juice, same bright citrus punch but slightly different flavor, or use a splash of white balsamic if you want less acid.
Parmesan: swap for Pecorino Romano or Grana Padano. Pecorino is saltier and sharper so use a bit less, Grana Padano is milder and works 1 for 1.

Pro Tips

– Pat your mozzarella dry with paper towels before you tear it, there will be way less water on the pie and it wont go soggy in the middle.

– Heat the stone or steel longer than you think, like 45 to 60 minutes if you can, a smoking hot surface gives a crisp bottom and better oven spring, if you got a baking steel use it instead.

– If the dough sticks to the peel, dont try to muscle it, lift the edges and sprinkle more semolina or flour, or transfer the dough to a piece of parchment and slide that onto the stone so nothing tears.

– Right after it comes out, drizzle the reserved oil and lemon then let it sit a few minutes before slicing, the cheese firms up and the flavors settle, also finish with flaky salt or extra lemon zest for a bright pop.

Lemon Pizza Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I crafted a Lemon Pizza that layers creamy mozzarella, garlic, extra virgin olive oil, parsley and nutty parmesan with bright lemon, creating a fresh, surprising pie that begs a closer look.

Servings

servings

Calories

298

kcal

Equipment: 1. Oven (set to 500°F)