Zesty Summer Lemon Pizza (Printable Version)
Bright lemon and herb pizza with creamy mozzarella, fresh arugula, and a crispy golden crust.
# What You Need:
→ Dough
01 - 1 ball (about 10.5 oz) fresh pizza dough, store-bought or homemade
→ Cheese & Sauce
02 - 4.2 oz crème fraîche or ricotta cheese
03 - 1 garlic clove, minced
04 - 4.2 oz fresh mozzarella, thinly sliced
05 - 1 oz grated Parmesan cheese
→ Toppings
06 - 1 unwaxed lemon, thinly sliced, seeds removed
07 - 1 tsp lemon zest
08 - 1 tbsp extra-virgin olive oil
09 - 1.75 oz arugula
10 - Fresh basil leaves, for garnish
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 475°F or its maximum setting. If using a pizza stone, place it in the oven during preheat.
02 - On a lightly floured surface, roll out the pizza dough to your desired thickness. Transfer the shaped dough onto a sheet of parchment paper.
03 - In a small bowl, combine the crème fraîche or ricotta with the minced garlic, a pinch of salt, and cracked pepper. Stir until smooth.
04 - Spread the garlic cream mixture evenly over the dough, leaving a ½-inch border around the edge for the crust.
05 - Arrange the mozzarella slices in an even layer over the sauce, then scatter the grated Parmesan on top.
06 - Lay the lemon slices over the cheese in a slightly overlapping pattern. Drizzle with olive oil and sprinkle with crushed red pepper flakes if desired.
07 - Carefully transfer the pizza on its parchment paper onto the hot pizza stone or baking sheet. Bake for 10 to 13 minutes until the crust is golden and the cheese is bubbling.
08 - Remove from the oven and immediately top with arugula, lemon zest, and fresh basil leaves. Slice and serve hot.
# Expert Tips:
01 -
- The creamy base cuts through the lemon in a way that surprises everyone who tries it.
- It comes together fast enough for a weeknight but looks like you spent all afternoon.
02 -
- Do not skip removing the lemon seeds, biting into one will jolt you right out of the experience.
- Letting the dough rest at room temperature for 30 minutes before stretching prevents it from springing back stubbornly.
03 -
- If your oven maxes out lower than 250 degrees, just add a few extra minutes and keep a close eye on the crust edges.
- A light dusting of semolina under the dough instead of flour gives the bottom a satisfying crunch that regular flour cannot match.