Tangy Lemon Garlic Pizza

This zingy and aromatic lemon pizza pairs velvety mozzarella with fresh garlic, quality olive oil, chopped parsley, savory parmesan, and tangy lemon for an unexpected spin on classic pizza. The tangy, citrus elements deliver a breezy and invigorating pizza adventure that'll make you rethink what belongs on your pizza.

I bumped into this idea while visiting the Amalfi Coast where they put lemon in practically everything. The first time I whipped it up at home, my doubtful family ate the whole thing in seconds, and it's now our summer favorite when we want something that won't weigh us down but still hits the spot.

What You'll Need

• Pizza dough: 1 ball, either homemade or from the store. Making it yourself lets you tweak the taste and feel
• Extra virgin olive oil: 2 tablespoons. It's the backbone of your flavor mix, so grab the nicest one you can find
• Fresh parsley: 2 tablespoons, split up. Brings a clean, green taste that works against the rich cheese
• Garlic: 1 small clove, grated up. Builds a tasty base that spreads through your whole pizza
• Lemon zest and juice: They're the main attraction, adding zing and sharpness that breaks through the cheese
• Fresh mozzarella: 5 oz. Gives you that smooth feel and mild taste so the lemon can stand out
• Parmesan cheese: 2 tablespoons. Throws in some nutty, savory notes to round out your pizza
• Black pepper: As much as you want. Adds a bit of warmth that makes the lemon pop more

How To Make It

Get your dough ready:

For homemade dough, stick to your plan through the rising step. Give it an hour to puff up so it tastes and feels right. For store dough, let it sit out so it warms up and gets easier to handle. When it's ready, it should feel soft and stretchy.

Form your pizza base:

Set your dough on parchment and push from the middle out using your fingertips. Try for something roughly 9×13 inches, oval or rectangle, keeping the edges a bit thicker. Make little dents all over with your fingers so they'll catch all the tasty oil mix.

Mix up the lemon sauce:

Put olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt and pepper in a little container. Shake it hard until it's all mixed up. This fragrant blend soaks your whole pizza with citrus and herb flavors while keeping the crust from drying out.

Put on your toppings:

Pour the sauce all over your prepared dough, making sure to fill those little dents. Pull or cut the mozzarella into small chunks and scatter them around the pizza, leaving gaps so the crust can brown nicely.

Bake it up:

Move the pizza carefully onto your hot pizza stone or flipped-over baking sheet. Cook in a super hot oven until the crust turns golden and the cheese melts completely with some light brown spots, about 8–10 minutes depending on your oven.

Add the last touches:

Take the pizza out and right away sprinkle on the rest of your fresh lemon juice while it's still hot. Scatter the grated parmesan and leftover fresh parsley on top. Add one last bit of black pepper for an extra taste boost. Cut and serve right away while the cheese is gooey and the crust is crispy.

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The lemon really changes everything in this dish. When I first made it for my Italian grandma, she rolled her eyes at the idea of fruit on pizza. After finishing her third piece, she wanted to know how to make it and told me about something similar from when she was little in southern Italy. The sharp tang of the lemon cuts the richness of the cheese in a way that makes you want just one more slice.

Easy Workaround For Baking

Lots of home cooks skip making pizza because they don't have a fancy pizza stone, but there's a simple fix. Your regular old baking sheet can work just as well for pizza. Just flip over a rimmed baking sheet and stick it on the bottom rack of your oven before heating it up. The flat metal gets nice and hot, making a crispy crust almost as good as what you'd get from an actual pizza stone. When you try this trick, the parchment paper becomes super important as it helps you slide the pizza onto the hot surface without making a mess.

Switch It Up

Feel free to play around with this recipe. Want something heartier? Try adding thin prosciutto slices after it's done baking—they taste amazing against the lemony backdrop. If you don't eat meat, throw on some paper-thin asparagus or zucchini before baking, as they go really well with lemon. Like things spicy? A sprinkle of red pepper flakes just before serving adds some heat without drowning out the subtle flavors. You can also swap out herbs—try basil, thyme, or whatever's growing in your garden instead of parsley for different flavor combos.

Drink Ideas To Go With It

The bright lemon in this pizza makes it easy to match with drinks. A cold Pinot Grigio or Sauvignon Blanc brings out the citrus notes, while a light beer offers a nice contrast. Don't drink alcohol? Fizzy water with a splash of elderflower syrup makes a fancy non-alcoholic partner that won't overpower the pizza's delicate taste. Serve with a simple arugula salad dressed with lemon and olive oil for a complete meal that feels both laid-back and fancy.

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This tangy and refreshing lemon pizza will turn your pizza world upside down in the best way—it works just as well for Tuesday dinner as it does for Saturday night with friends.

Frequently Asked Questions

→ Can I substitute the fresh mozzarella in this lemon pizza?

Sure thing, you can swap out fresh mozzarella for the bagged shredded kind. Try using about 1/2 to 1/3 cup of firm shredded mozzarella instead of the 5 oz (150 grams) of fresh stuff.

→ What if I don't have a pizza stone?

No worries, just flip a baking sheet upside down. Put it on the bottom shelf in your oven while it heats up. When you're ready to cook, slide your pizza with the parchment right onto the hot baking sheet. This trick makes the bottom nice and crispy just like a stone would.

→ How long does this lemon pizza take to make from start to finish?

You'll need about 1 hour and 30 minutes total. That breaks down to 15 minutes getting everything ready, 15 minutes of actual baking, and 1 hour letting the dough rise. The hands-on cooking part only takes about half an hour.

→ Can I make the lemon-garlic brine ahead of time?

You bet! Mix up the olive oil, water, chopped parsley, crushed garlic, lemon zest, lemon juice, salt, and pepper in any container with a good lid. Pop it in the fridge until you need it. Just give it a good shake before you use it to mix everything back together.

→ How do I prevent the pizza from getting soggy with the lemon topping?

To keep things crispy, pat the extra water off your fresh mozzarella using paper towels before you put it on the pizza. Also, make sure your oven and pizza stone or upside-down baking sheet are super hot before you start baking. This helps the crust cook fast and stay crunchy.

→ Can I add other toppings to this lemon pizza?

Go for it! While this pizza has light flavors built around lemon and garlic, you can throw on some thin slices of zucchini or artichokes, or maybe some prosciutto after it's done baking. Just don't go overboard with strong flavors that might drown out the lemony goodness.