Bright Lemon Mozzarella Pizza

This fresh and flavorful lemon pizza combines creamy mozzarella with garlic, extra virgin olive oil, parsley, nutty parmesan, and bright lemon. It makes a light yet satisfying meal that feels gourmet but comes together with simple ingredients and straightforward steps. Whether you are looking for a twist on classic pizza or want something bright and fresh for dinner, this lemon pizza delivers balanced flavors and a wonderful texture.

I first made this during a family pizza night experiment and was surprised how well lemon worked on pizza. Now it is a requested favorite whenever I want something light but rich.

Gather Your Ingredients

• Pizza dough: This is the foundation so either homemade or a good quality store-bought dough is fine
• Extra virgin olive oil: Adds richness and a fruity note & choose one with a fresh flavor for best results
• Water: Helps to balance the lemon brine for easy spreading
• Fresh parsley: Bright and herbal & use flat-leaf parsley for the best flavor
• Garlic: Adds depth and a slight pungency to complement the lemon
• Lemon zest: The zest gives aromatic citrus oils that are more intense than the juice
• Lemon juice: Brings brightness and acidity to lift all the flavors
• Fine salt: Balances and enhances the other ingredients & use a fine grain for even distribution
• Black pepper: Freshly ground for the best flavor and mild heat
• Fresh mozzarella: Choose a quality ball that is tender and moist but not soaking wet & pat dry if needed
• Grated parmesan: Cheese with depth and nutty flavor & freshly grated for best melting and taste

How to Make It

Sourdough dough and preheating:

Follow your favorite easy no-knead pizza dough recipe up to shaping and preheating your oven. If you lack a pizza stone, a preheated inverted rimmed baking sheet works well to crisp the crust. Place the sheet on the bottom rack as the oven heats.

Prepare mozzarella:

If using fresh mozzarella in water, slice into half-inch thick pieces. Dab with a paper towel to remove excess moisture to avoid a soggy crust.

Stretch the dough:

Place the dough on parchment paper. Starting from the center, gently press and stretch the dough with your fingers to form an approximately 9 by 13-inch rectangle. Transfer the dough on the parchment to a pizza peel or the back of a rimmed baking sheet for easy sliding.

Make lemon brine:

Combine extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, fine salt, and black pepper in a glass jar. Secure the lid and shake until everything is well emulsified.

Add toppings:

With the dough stretched and on the peel, create small dimples in the dough with your fingers. Distribute the lemon brine evenly over the dough, making sure some pools in the dimples. Scatter the mozzarella pieces evenly on top.

Bake the pizza:

Slide the pizza onto the preheated pizza stone or inverted baking sheet. Bake for about 8 to 10 minutes or until the crust is golden and the cheese bubbles and browns nicely. Oven times will vary so keep an eye on your pizza.

Finish and serve:

As soon as the pizza comes out, drizzle with fresh lemon juice. Sprinkle the grated parmesan cheese and fresh parsley on top. Add a final crack of black pepper for seasoning. Slice and serve immediately to enjoy the fresh flavors.

I love how the lemon zest and juice brighten and lift this pizza without overpowering the gentle creaminess of the mozzarella. One time I served this at a spring family gathering and the contrast between the fresh herbs, lemon, and rich cheeses surprised and delighted everyone. It has since become a staple when I want something exciting yet easy.

Flavor Boosters

Store leftover slices in an airtight container in the refrigerator for up to one day. To retain the best texture, reheat in a preheated oven on a baking sheet until the crust is crisp again, about 8 to 10 minutes. Avoid microwaving as it will make the crust chewy.

Serving Suggestions

This lemon pizza pairs wonderfully with a light green salad dressed simply with olive oil and lemon juice to continue the citrus theme. A crisp white wine such as Sauvignon Blanc complements the fresh and bright flavors beautifully. For a light starter, serve small slices alongside an antipasto board of olives and marinated vegetables.

Creative Twists

If you do not have fresh mozzarella choose a good shredded firm mozzarella but expect a slightly different texture and melt. Flat-leaf parsley can be swapped for basil or even fresh oregano for a different herb note. Extra virgin olive oil can be replaced with a mild-flavored vegetable oil although it will reduce the fruity aroma. Grated pecorino cheese can replace the parmesan to add a sharper, tangy bite.

This lemon pizza is a bright and unexpected twist on classic pizza that delivers fresh and balanced flavors perfect for any season.

Recipe FAQs

→ How do I prepare the lemon brine for the topping?

Combine extra virgin olive oil, water, fresh parsley, grated garlic, lemon zest, lemon juice, salt, and black pepper in a jar and shake until fully emulsified.

→ What type of mozzarella works best?

Fresh mozzarella is ideal for a creamy texture, but firm shredded mozzarella can also be used for a firmer melt.

→ Can I substitute the pizza stone?

Use an inverted rimmed baking sheet preheated on the lowest oven shelf as an effective alternative to the pizza stone.

→ How should I handle leftover pizza slices?

Store tightly covered in the refrigerator up to one day or freeze up to three months, reheating in the oven for a crisp finish.

→ What is the purpose of dimpling the dough before adding toppings?

Dimpling helps retain the lemon brine in the dough, infusing it with moisture and flavor throughout baking.