Lemon Pizza with Garlic Parmesan (Print Version)
# Ingredients:
→ Pizza dough
01 -
1 ball Easy pizza dough (or store-bought dough)
→ Lemon Brine
02 -
2 tablespoons extra virgin olive oil
03 -
1 tablespoon water
04 -
1 tablespoon fresh parsley, chopped
05 -
1 small garlic clove, grated
06 -
1 teaspoon lemon zest
07 -
1 teaspoon lemon juice
08 -
¼ teaspoon fine salt
09 -
¼ teaspoon black pepper
→ Mozzarella
10 -
150g fresh mozzarella (or ½ to ⅓ cup shredded firm mozzarella)
→ To finish
11 -
1 tablespoon lemon juice
12 -
2 tablespoons grated parmesan cheese
13 -
1 tablespoon fresh parsley
14 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
02 -
If using fresh mozzarella cheese in water, cut it into ½ inch thick pieces. If very watery, dab the mozzarella with paper towel to remove excess moisture.
03 -
When the dough is ready, place it on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approximately a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet.
04 -
Add all brine ingredients to a glass jar with a lid. Shake until well emulsified.
05 -
Once the dough is stretched out, make a few dimples with your fingers, scatter the brine evenly over the dough, trying to fill the dimples with it. Add the mozzarella cheese.
06 -
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake until the cheese and crust are nicely browned. Each oven is different, keep an eye on it (in a forced fan oven it will take about 8-10 minutes).
07 -
Top your freshly baked pizza with the fresh lemon juice, then sprinkle the parmesan cheese and the parsley. Finish with more black pepper or a touch of chilli flakes if desired. Slice and serve immediately.
# Notes:
01 -
WHAT TO USE INSTEAD OF A PIZZA STONE? Each oven usually has a rimmed baking sheet that you can invert and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier, and the preheated baking sheet will make a nice and crisp pizza crust. To bake your pizza, place pizza and parchment paper on a pizza peel on the back of a baking sheet. When it's time to bake, slide the pizza onto the hot, reverted baking sheet and bake until golden and crispy.