Classic Summer Lemon Pizza
This Summer Lemon Pizza is exactly what happens when you decide to break all the traditional "red sauce" rules in the best way possible. There is something absolutely electric about the combination of chewy, charred pizza dough and the bright, zesty zing of thinly sliced lemons.
Ingredients
- 1 lb Pizza dough store-bought or homemade
- 3 tbsp Extra virgin olive oil
- 2 cloves Garlic minced
- 1.5 cups Shredded mozzarella cheese
- ½ cup Whole milk ricotta cheese
- 1 small Lemon sliced paper-thin
- ½ tsp Red pepper flakes
- ¼ cup Fresh parsley or basil chopped
- ½ tsp Flaky sea salt
- Optional: 1 tbsp Honey for drizzling
Instructions
- Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C).
- In a small bowl, mix the olive oil and minced garlic. Let it sit while you prep the other ingredients.
- On a piece of parchment paper, stretch or roll out your pizza dough into a 12-inch circle.
- Brush the garlic oil generously over the entire surface of the dough, leaving a 1-inch border for the crust.
- Distribute the shredded mozzarella evenly over the oil.
- Drop small spoonfuls of ricotta over the mozzarella.
- Arrange the lemon slices across the pizza. Ensure they don't overlap too much so they can caramelize.
- Sprinkle with red pepper flakes and a pinch of salt.
- Carefully slide the parchment and pizza onto the hot stone/baking sheet.
- Bake for 8-11 minutes, or until the crust is golden brown and the cheese is bubbling and charred in spots.
- Remove from the oven and top with fresh herbs and a drizzle of honey if using. Slice and serve immediately.