I paired creamy mozzarella, garlic, extra virgin olive oil, parsley, nutty parmesan, and bright lemon into a Lemon Pizza that flips expectations about classic toppings and invites a closer look.

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I wasn’t expecting pizza to taste like this, but one bite changed my mind. Bright lemon notes cut through gooey fresh mozzarella on a crisp slab of pizza dough, and it somehow flips what pizza can be.

I kept thinking this will be weird and then it turned into my new favorite guilty secret, because the balance is strangely precise yet messy. I’ll confess I rushed it once, and that char on the crust made all the difference.

Perfect for when you want something different, quick, and oddly sophisticated. Homemade Pizza vibes, definitely one to try.

Ingredients

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Pizza dough supplies carbs and some protein, gives chew and structure to pizza.
Olive oil adds healthy fats and richness, keeps crust moist and flavorful.
Garlic brings savory punch tiny calories possible immune benefits not sweet.
Mozzarella melty, high in protein and calcium, creamy and mild.
Lemon adds bright acidity and aroma low calorie puckery fresh sour note.
Parmesan gives umami salty punch lots of calcium and savory depth.
Parsley adds herb freshness vitamin rich cuts lemon richness and looks pretty.
Cornmeal keeps base from sticking adds tiny crunch mostly carbs.
Flaky sea salt finishes with crunch and salt lift use sparingly.

Ingredient Quantities

1 ball pizza dough (about 250 to 300 g), room temp

2 tbsp extra virgin olive oil, divided

2 to 3 garlic cloves, thinly sliced or minced

8 oz (225 g) fresh mozzarella, torn into pieces

1/4 cup finely grated Parmesan (about 25 to 30 g)

zest of 1 large lemon (about 2 tsp)

1 tbsp fresh lemon juice (about half a lemon)

2 tbsp fresh flat leaf parsley, chopped

1/2 tsp fine sea salt or kosher salt

1/4 tsp freshly ground black pepper

pinch red pepper flakes (optional)

1 tbsp cornmeal or extra flour for dusting

flaky sea salt for finishing (optional)

How to Make this

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1. Preheat your oven as hot as it will go, 500 to 550 F (260 to 290 C), with a pizza stone or steel on the middle rack for at least 30 to 45 minutes; if you dont have one, invert a heavy baking sheet and preheat that.

2. Lightly dust a pizza peel or the back of another baking sheet with 1 tbsp cornmeal or extra flour. On a floured surface gently press and stretch the room temp pizza dough into a 10 to 12 inch round, dont overwork it so it stays airy.

3. Warm 1 tbsp extra virgin olive oil in a small pan over low heat with the 2 to 3 sliced or minced garlic just until fragrant, about 30 to 60 seconds; dont let the garlic brown. Remove from heat to stop cooking.

4. Brush the dough lightly with the garlic infused oil, leaving a little rim for the crust. Tear the 8 oz fresh mozzarella into pieces and scatter evenly over the surface.

5. Sprinkle the 1/4 cup finely grated Parmesan, the zest of 1 lemon, and about half of the 1 tbsp fresh lemon juice in little drops across the cheese. Season with 1/2 tsp fine sea salt, 1/4 tsp black pepper, and the pinch of red pepper flakes if you want heat.

6. Slide the pizza onto the preheated stone or inverted sheet and bake 7 to 10 minutes, rotating once if your oven has hot spots, until the crust is golden and the cheese is bubbly with little brown spots.

7. While it bakes chop the 2 tbsp fresh parsley and mix with the remaining 1 tbsp extra virgin olive oil and the rest of the lemon juice so you have a quick finishing drizzle.

8. When the pizza is done remove it to a cutting board, drizzle the parsley lemon oil all over, sprinkle the remaining lemon zest if you like extra brightness, and finish with flaky sea salt to taste.

9. Let it rest a couple minutes so the cheese settles, slice and serve right away. Enjoy it warm, its bright and cheesy and a little bit addicting.

Equipment Needed

1. Pizza stone or an inverted heavy baking sheet, preheated hot for a crisp crust
2. Pizza peel or a second baking sheet dusted with cornmeal or flour
3. Mixing bowl for the dough and quick toss of ingredients
4. Small skillet to warm the garlic in olive oil
5. Pastry brush to brush on the garlic oil
6. Sharp knife and cutting board for garlic, parsley and slicing the pizza
7. Measuring spoons and a kitchen scale or measuring cups for accuracy
8. Oven mitts plus a pizza cutter or large sharp knife for serving

FAQ

Q: What oven temp and bake time should I use? A: Preheat oven to 475 to 500 F (245 to 260 C) with a pizza stone or steel if you have one, let it heat 30 to 45 minutes. Bake 7 to 12 minutes on a hot stone for a thin to medium crust, a bit longer on a sheet pan. Keep an eye on the crust and cheese, every oven's different.

Q: How do I stop the pizza from getting soggy from the lemon and fresh mozzarella? A: Pat fresh mozzarella dry, tear into small pieces so it spreads evenly, and use a light hand with the lemon juice. You can par-bake the crust 2 to 3 minutes, brush the dough with a little olive oil and garlic first, and dust the peel or pan with cornmeal so moisture doesnt soak in.

Q: When should I add the lemon zest and lemon juice? A: Zest goes on before baking so the oils get warm and fragrant. Add most of the lemon juice after the pizza comes out of the oven, that bright fresh acid wont cook off and will keep the flavor lively. A little juice before is ok but dont overdo it.

Q: Can I use store bought shredded mozzarella or other cheeses? A: Yes. Low moisture shredded mozzarella melts reliably, but fresh mozzarella gives a creamier, lighter result if you pat it dry first. Parmesan is great for finishing. Avoid pre-shredded blends with lots of anti caking agents if you want the best melt.

Q: Can I make this ahead or freeze leftovers? A: You can shape or proof dough in the fridge up to 24 hours. Cooked pizza keeps 1 to 2 days in the fridge, reheat in a hot oven or a skillet for a crisp crust. Wrap cooled slices well and freeze up to 1 month, reheat from frozen in a 375 F oven for 10 to 15 minutes.

Q: What if I need gluten free or other substitutions? A: Use a good store bought gluten free dough or crust, but expect different bake times and a more delicate handling. Olive oil, garlic, lemon zest and parsley still work great. You can swap parsley for basil or arugula for a peppery finish.

Lemon Pizza Recipe Substitutions and Variations

1 ball pizza dough: use store‑bought pizza crust, naan, pita or a prebaked thin crust for a quick swap; if using naan or pita, bake 3 to 5 minutes to crisp up.
8 oz fresh mozzarella: swap for burrata (torn open), ricotta dollops for creaminess, or low‑moisture shredded mozzarella if you want less water on the pizza.
Zest of 1 lemon + 1 tbsp lemon juice: use lime zest and juice 1:1, or a splash (about 1 tsp) white wine vinegar plus a little extra zest if you have no fresh citrus.
1/4 cup finely grated Parmesan: substitute Pecorino Romano or Asiago in the same amount, or use nutritional yeast/vegan parm for a dairy free option.

Pro Tips

1. Pat the mozzarella dry and let it sit on paper towels or a wire rack for a few minutes before you scatter it, dont squeeze it or youll make it rubbery. Less surface moisture means better browning and less chance the center goes soggy.

2. Infuse the oil on very low heat and pull it off the stove the second you smell garlic, burnt garlic tastes bitter. If you want a milder garlic note use thin slices instead of minced, or save a tiny bit of raw minced garlic to add after baking for a sharper punch.

3. Be gentle stretching the dough, stop once it holds its shape and the edge stays puffy, overworking kills the air pockets. Also dust your peel well with cornmeal or flour so the pizza slides easily into the oven.

4. Add lemon zest, herbs, flaky salt and the finishing oil only after it comes out of the oven so those bright flavors stay fresh, and let the pizza rest a couple minutes before slicing so the cheese settles and you dont lose half of it to the cutting board.

Lemon Pizza Recipe

Recipe by Bob Jones

0.0 from 0 votes

I paired creamy mozzarella, garlic, extra virgin olive oil, parsley, nutty parmesan, and bright lemon into a Lemon Pizza that flips expectations about classic toppings and invites a closer look.

Servings

servings

Calories

867

kcal

Equipment: 1. Pizza stone or an inverted heavy baking sheet, preheated hot for a crisp crust
2. Pizza peel or a second baking sheet dusted with cornmeal or flour
3. Mixing bowl for the dough and quick toss of ingredients
4. Small skillet to warm the garlic in olive oil
5. Pastry brush to brush on the garlic oil
6. Sharp knife and cutting board for garlic, parsley and slicing the pizza
7. Measuring spoons and a kitchen scale or measuring cups for accuracy
8. Oven mitts plus a pizza cutter or large sharp knife for serving

Ingredients

1 ball pizza dough (about 250 to 300 g), room temp
2 tbsp extra virgin olive oil, divided
2 to 3 garlic cloves, thinly sliced or minced
8 oz (225 g) fresh mozzarella, torn into pieces
1/4 cup finely grated Parmesan (about 25 to 30 g)
zest of 1 large lemon (about 2 tsp)
1 tbsp fresh lemon juice (about half a lemon)
2 tbsp fresh flat leaf parsley, chopped
1/2 tsp fine sea salt or kosher salt
1/4 tsp freshly ground black pepper
pinch red pepper flakes (optional)
1 tbsp cornmeal or extra flour for dusting
flaky sea salt for finishing (optional)

Directions

Preheat your oven as hot as it will go, 500 to 550 F (260 to 290 C), with a pizza stone or steel on the middle rack for at least 30 to 45 minutes; if you dont have one, invert a heavy baking sheet and preheat that.
Lightly dust a pizza peel or the back of another baking sheet with 1 tbsp cornmeal or extra flour. On a floured surface gently press and stretch the room temp pizza dough into a 10 to 12 inch round, dont overwork it so it stays airy.
Warm 1 tbsp extra virgin olive oil in a small pan over low heat with the 2 to 3 sliced or minced garlic just until fragrant, about 30 to 60 seconds; dont let the garlic brown. Remove from heat to stop cooking.
Brush the dough lightly with the garlic infused oil, leaving a little rim for the crust. Tear the 8 oz fresh mozzarella into pieces and scatter evenly over the surface.
Sprinkle the 1/4 cup finely grated Parmesan, the zest of 1 lemon, and about half of the 1 tbsp fresh lemon juice in little drops across the cheese. Season with 1/2 tsp fine sea salt, 1/4 tsp black pepper, and the pinch of red pepper flakes if you want heat.
Slide the pizza onto the preheated stone or inverted sheet and bake 7 to 10 minutes, rotating once if your oven has hot spots, until the crust is golden and the cheese is bubbly with little brown spots.
While it bakes chop the 2 tbsp fresh parsley and mix with the remaining 1 tbsp extra virgin olive oil and the rest of the lemon juice so you have a quick finishing drizzle.
When the pizza is done remove it to a cutting board, drizzle the parsley lemon oil all over, sprinkle the remaining lemon zest if you like extra brightness, and finish with flaky sea salt to taste.
Let it rest a couple minutes so the cheese settles, slice and serve right away. Enjoy it warm, its bright and cheesy and a little bit addicting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.