Zesty Summer Lemon Pizza (Printable)

Bright, tangy pizza with fresh lemon slices, creamy cheeses, and summer herbs on a golden crust.

# What You'll Need:

→ Dough

01 - 1 ball fresh pizza dough, about 10.5 oz (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 - 1.8 oz arugula
10 - Fresh basil leaves, for garnish
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and pepper, to taste

# How-To Steps:

01 - Preheat oven to 475°F or as hot as it will go. If using a pizza stone, place it in the oven during preheating.
02 - On a lightly floured surface, roll the pizza dough to your desired thickness. Transfer to a sheet of parchment paper.
03 - In a small bowl, combine the crème fraîche or ricotta with minced garlic, salt, and pepper. Mix until smooth.
04 - Spread the garlic-cream mixture evenly over the dough, leaving a ½-inch border. Arrange mozzarella slices on top, then sprinkle with grated Parmesan.
05 - Lay the thin lemon slices over the cheese in a slightly overlapping pattern. Drizzle with olive oil and sprinkle with crushed red pepper flakes if desired.
06 - Carefully transfer the pizza on the parchment paper onto the hot stone or baking sheet. Bake for 10 to 13 minutes until the crust is golden and the cheese is bubbling.
07 - Remove from the oven and immediately top with arugula, lemon zest, and fresh basil leaves. Slice and serve hot.

# Expert Advice:

01 -
  • The way the lemon slices caramelize in the heat, turning from tart to something almost candy-like
  • That creamy, garlicky base that balances every bright note perfectly
02 -
  • The lemon slices need to be thin enough that they cook through in the same time as the crust
  • Patting your mozzarella dry is the difference between a crisp bottom and a sad, soggy one
03 -
  • Use a pizza peel if you have one, but the back of a baking sheet works in a pinch
  • Let the pizza rest for 2 minutes after baking so the cheese sets slightly and doesn't slide off when you slice

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