Fresh Lemon Mozzarella Pizza (Print-Friendly Version)
Bright flavors blend creamy mozzarella, lemon zest, garlic, and parmesan on a crisp pizza crust.
# Ingredients You’ll Need:
→ 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 fresh lemon juice
08 -
¼ teaspoon fine salt
09 -
¼ teaspoon freshly ground black pepper
→ Cheese
10 -
5 oz fresh mozzarella or ½ to ⅓ cup shredded firm mozzarella
→ Finishing
11 -
1 tablespoon fresh lemon juice
12 -
2 tablespoons grated Parmesan cheese
13 -
1 tablespoon fresh parsley, chopped
14 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Follow the easy no-knead pizza dough method through shaping and preheating steps.
02 -
Slice fresh mozzarella into ½-inch pieces; if watery, gently pat dry with a paper towel.
03 -
Place dough on parchment paper and gently stretch it with your fingers to a 9x13 inch rectangle; transfer to a pizza peel or inverted rimmed baking sheet.
04 -
Combine olive oil, water, parsley, garlic, lemon zest, lemon juice, salt, and pepper in a jar with a lid; shake until emulsified.
05 -
Dimple the dough with your fingers and evenly scatter the lemon brine over the surface, filling the dimples; distribute mozzarella pieces on top.
06 -
Transfer pizza using the peel onto a preheated pizza stone or inverted baking sheet; bake at 450°F (232°C) for 8-10 minutes until crust is golden and cheese is browned.
07 -
Drizzle with fresh lemon juice, sprinkle Parmesan, chopped parsley, and black pepper; slice and serve immediately.
# Extra Tips:
01 -
If a pizza stone is unavailable, use an inverted rimmed baking sheet preheated on the lowest oven rack for crisp crust.
02 -
Store leftover pizza tightly covered in the refrigerator for up to 1 day or freeze for up to 3 months; reheat in oven until crisp.