Fresh Lemon Garlic Pizza

This fresh and flavorful lemon pizza combines creamy mozzarella with garlic, olive oil, parsley, nutty parmesan, and bright lemon for a surprising twist on traditional pizza. The zesty, citrusy notes create a light and refreshing pizza experience that challenges everything you thought you knew about pizza toppings.

I discovered this recipe during a trip to the Amalfi Coast where lemon is celebrated in countless dishes. The first time I made it at home, my skeptical family devoured it in minutes, and now it's our go-to summer pizza when we want something light yet satisfying.

Ingredients

• Pizza dough: 1 ball of homemade or store-bought dough. Using homemade dough gives you more control over flavor and texture
• Extra virgin olive oil: 2 tablespoons. The foundation of the brine, use the best quality you can afford for superior flavor
• Fresh parsley: 2 tablespoons, divided. Adds a fresh herbaceous note that balances the richness of the cheese
• Garlic: 1 small clove, grated. Creates an aromatic base that infuses the entire pizza
• Lemon zest and juice: The star of the show, providing brightness and acidity that cuts through the cheese
• Fresh mozzarella: 5 oz. Provides creamy texture and mild flavor that lets the lemon shine
• Parmesan cheese: 2 tablespoons. Adds nutty depth and savory umami notes to finish the pizza
• Black pepper: To taste. Provides a subtle heat that enhances the lemon flavor

Step-by-Step Instructions

Prepare the dough:

If using homemade dough, follow your recipe through the rising process. Allow at least one hour for proofing to develop proper flavor and texture. If using store bought, bring to room temperature for easier handling. The dough should feel pliable and elastic when ready to shape.

Shape the pizza base:

Place your dough on parchment paper and work from the center outward with gentle fingertip pressure. Aim for approximately a 9×13 inch oval or rectangle shape, keeping the edges slightly thicker than the center. Make small dimples across the surface with your fingertips these will catch and hold the flavorful brine.

Create the lemon brine:

Combine olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt and pepper in a small jar. Shake vigorously until well emulsified. This aromatic mixture infuses the entire pizza with citrus and herb flavors while preventing a dry crust.

Add the toppings:

Drizzle the brine evenly over the prepared dough, focusing on filling the dimples. Tear or slice the mozzarella into half inch pieces and distribute evenly across the pizza, leaving some space between pieces to allow the crust to brown properly.

Bake to perfection:

Transfer the pizza carefully onto your preheated pizza stone or inverted baking sheet. Bake in a very hot oven until the crust is golden and the cheese has melted completely with some light browning, approximately 8–10 minutes depending on your oven.

Finish with fresh toppings:

Remove the pizza from the oven and immediately drizzle with the remaining tablespoon of fresh lemon juice while still hot. Sprinkle with grated parmesan cheese and the remaining fresh parsley. Add a final crack of black pepper for an extra flavor boost. Slice and serve immediately while cheese is still melty and crust is crisp.

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The lemon is truly transformative in this recipe. The first time I made it for my Italian grandmother, she was skeptical about fruit on pizza. By her third slice, she was asking for the recipe and telling me about a similar dish from her childhood in southern Italy. The bright acidity of the lemon cuts through the richness of the cheese in a way that keeps you coming back for more.

No Pizza Stone? No Problem

Many home cooks avoid making pizza because they don't own a pizza stone, but this concern is easily solved. Every oven comes with a baking sheet that can be transformed into an effective pizza baking surface. Simply invert a rimmed baking sheet and place it on the lowest rack of your oven before preheating. The flat metal surface conducts heat efficiently, creating a crisp crust that rivals what you'd get from a dedicated pizza stone. When using this method, the parchment paper becomes even more important as it allows you to slide the pizza easily onto the hot surface without mishaps.

Make It Your Own

This base recipe welcomes thoughtful adaptations. For a more substantial meal, consider adding thin slices of prosciutto after baking—they provide a salty counterpoint to the lemon's brightness. Vegetarians might enjoy adding thinly sliced asparagus or zucchini before baking, which complement the lemon beautifully. For those who enjoy heat, a sprinkle of red pepper flakes just before serving adds a pleasant warmth without overwhelming the delicate flavors. You could also experiment with different herbs—replace the parsley with basil, thyme, or a mix of fresh herbs from your garden for varied flavor profiles.

Perfect Pairing Suggestions

The bright citrus notes in this pizza make it particularly versatile for pairing with beverages. A crisp Pinot Grigio or Sauvignon Blanc enhances the lemon notes, while a light lager or wheat beer offers refreshing contrast. For non-alcoholic options, sparkling water with a splash of elderflower cordial creates a sophisticated accompaniment that won't overpower the subtle flavors of the pizza. Serve alongside a simple arugula salad dressed with lemon and olive oil for a complete meal that feels both casual and elegant.

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This zesty and refreshing lemon pizza will challenge your pizza expectations in the most delightful way—perfect for both weeknights and special occasions.

Frequently Asked Questions

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

Yes, you can substitute fresh mozzarella with shredded firm mozzarella. The recipe suggests using 1/2 to 1/3 cup of shredded firm mozzarella as an alternative to the 5 oz (150 grams) of fresh mozzarella.

→ What if I don't have a pizza stone?

You can use an inverted rimmed baking sheet. Place it on the lowest shelf of your oven before preheating. When ready to bake, slide the pizza with parchment paper onto the hot, inverted baking sheet. This creates a nice crisp crust similar to using a pizza stone.

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

The total time is 1 hour and 30 minutes, which includes 15 minutes of prep time, 15 minutes of cooking time, and 1 hour of proofing time for the dough. Active cooking time is about 30 minutes.

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

Yes, you can prepare the lemon-garlic brine in advance. Simply combine the olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and pepper in a jar with a lid and store in the refrigerator. Just shake well before using to re-emulsify the ingredients.

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

To prevent sogginess, dab excess moisture from the fresh mozzarella with paper towels before adding it to the pizza. Also, make sure your oven and pizza stone (or baking sheet) are properly preheated to ensure the crust cooks quickly and becomes crisp.

→ Can I add other toppings to this lemon pizza?

Absolutely! While this pizza has a delicate flavor profile centered around lemon and garlic, you could add thinly sliced vegetables like zucchini or artichokes, or even some prosciutto after baking. Just be mindful not to overpower the lemon flavor with too many strong-tasting ingredients.