Lemon Pizza: Zesty, Cheesy & Surprisingly Delicious!
This lemon pizza combines the fresh brightness of citrus with the creamy richness of cheese for a light yet indulgent dish. Perfect for lunch, dinner, or as a unique appetizer, it’s quick to prepare, affordable, and customizable.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 prepared pizza dough (homemade or store-bought)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1–2 fresh lemons (zest and thin slices)
- 1 ½ cups mozzarella cheese, shredded
- ½ cup ricotta cheese
- 2 tablespoons Parmesan cheese, grated
- Fresh basil leaves (optional)
- Salt and black pepper, to taste
- Crushed red pepper flakes (optional)
Instructions
- If using store-bought dough, allow it to rest at room temperature for 30 minutes. If making dough from scratch, ensure it has risen fully. Lightly flour your work surface.
- Preheat the oven to 220°C (425°F) and place a pizza stone or baking tray inside to heat.
- Shape the dough into a round or oval about 25–30 cm wide. Transfer it onto parchment paper.
- In a small bowl, mix olive oil and minced garlic. Brush the mixture over the dough, covering the edges.
- Evenly sprinkle shredded mozzarella over the dough. Add spoonfuls of ricotta and sprinkle Parmesan over the top.
- Zest one lemon over the pizza. Add thin slices of lemon, removing seeds and excess pith. Arrange evenly.
- Season with salt and black pepper. Add crushed red pepper flakes if desired.
- Transfer the pizza (on the parchment) onto the hot pizza stone or baking tray. Bake for 10–14 minutes, until the crust is golden and the cheese is bubbling.
- Remove from the oven and let rest for 2–3 minutes. Scatter fresh basil leaves over the top.
- Slice and serve warm for the best flavor and texture.
Notes
Use very thin lemon slices to avoid overpowering bitterness.
For extra crispness, bake directly on a preheated pizza stone.
Fresh herbs like thyme or parsley also work well as toppings.