Zesty Lemon Garlic Pizza (Print Version)
# Ingredients:
→ Pizza base
01 -
1 piece Simple pizza dough (or pre-made supermarket dough)
→ Lemon Mix
02 -
2 tablespoons virgin olive oil
03 -
1 tablespoon water
04 -
1 tablespoon chopped fresh parsley
05 -
1 small minced garlic clove
06 -
1 teaspoon grated lemon peel
07 -
1 teaspoon fresh lemon juice
08 -
¼ teaspoon regular salt
09 -
¼ teaspoon ground pepper
→ Cheese
10 -
150g soft mozzarella ball (or ½ to ⅓ cup grated firm mozzarella)
→ Final touches
11 -
1 tablespoon fresh lemon juice
12 -
2 tablespoons parmesan cheese, grated
13 -
1 tablespoon parsley leaves
14 -
Black pepper, ground fresh, as needed
# Instructions:
01 -
Work through the basic no-knead pizza method up to step 5, which covers forming the pizza and warming up the oven.
02 -
For fresh mozzarella from water, slice it into ½ inch chunks. If it's too wet, pat the cheese with kitchen paper to soak up extra moisture.
03 -
Once dough is set, put it on parchment paper and push outward from the middle with your fingertips until it's roughly 9×13 inches. Then move it onto a pizza peel or flip side of a baking tray.
04 -
Put all the lemon mix stuff in a glass container with a top. Shake it up till everything's mixed well.
05 -
After stretching the dough, poke some holes with your fingers, drizzle the lemon mix all over, trying to get it in those holes. Lay the mozzarella on top.
06 -
Slide the pizza onto the hot pizza stone using the peel. Cook until both cheese and edges turn golden brown. Every oven works differently, so watch it closely (a fan oven might take around 8-10 minutes).
07 -
When it's out of the oven, drizzle fresh lemon juice over the hot pizza, then add parmesan and parsley. Throw on some more black pepper or a bit of chilli if you want. Cut it up and eat right away.
# Notes:
01 -
WHAT CAN I USE IF I DON'T HAVE A PIZZA STONE? Most ovens come with a flat baking tray you can flip upside down and place on the bottom shelf before heating your oven. When the tray's normal side up, moving the pizza in and out is simpler, and the hot tray will make your crust nice and crispy. For baking, put your pizza with parchment onto a peel or upside-down tray. When it's time to cook, just slide it onto the hot flipped tray and bake till it's golden and crunchy.