Zesty Summer Lemon Pizza (Printable)
Enjoy a vibrant, vegetarian pizza topped with tangy lemon slices, fresh mozzarella, and peppery arugula.
# What You'll Need:
→ Dough
01 - 1 ball fresh pizza dough (approximately 10.5 ounces, store-bought or homemade)
→ Cheese & Sauce
02 - 4.25 ounces crème fraîche or ricotta cheese
03 - 1 garlic clove, minced
04 - 4.25 ounces fresh mozzarella, thinly sliced
05 - 1 ounce grated Parmesan cheese
→ Toppings
06 - 1 unwaxed lemon, thinly sliced and seeds removed
07 - 1 teaspoon lemon zest
08 - 1 tablespoon extra-virgin olive oil
09 - 1.75 ounces arugula (rocket)
10 - Fresh basil leaves, for garnish
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Salt and pepper, to taste
# How to Prepare:
01 - Preheat your oven to 475°F or as hot as it will go. If using a pizza stone, preheat it as well.
02 - Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer to a sheet of parchment paper.
03 - In a small bowl, mix the crème fraîche or ricotta with minced garlic, salt, and pepper.
04 - Spread the mixture evenly over the pizza base, leaving a 1/2 inch border.
05 - Arrange the mozzarella slices over the sauce, then sprinkle grated Parmesan on top.
06 - Lay the lemon slices over the cheese, slightly overlapping. Drizzle with olive oil and sprinkle with crushed red pepper flakes if using.
07 - Carefully transfer the pizza (on parchment) to the hot stone or baking sheet. Bake for 10–13 minutes, until the crust is golden and the cheese is bubbling.
08 - Remove from the oven, top immediately with arugula, lemon zest, and fresh basil leaves. Slice and serve hot.
# Expert Advice:
01 -
- The creamy white sauce base keeps things lighter than traditional tomato sauce.
- It strikes the perfect balance between savory, tangy, and fresh flavors.
- It comes together in under half an hour but looks impressive enough for guests.
02 -
- Slicing the lemons very thinly is crucial because thick chunks can remain bitter even after baking.
- Adding the fresh greens right after baking prevents them from wilting too much in the heat.
03 -
- Use a pizza stone if you have one to mimic a professional oven.
- Let the dough come to room temperature before rolling to prevent snapping back.