Bright lemon mozzarella pizza

This fresh and flavorful lemon pizza combines creamy mozzarella with garlic, extra virgin olive oil, parsley, nutty parmesan, and bright lemon for a delightful twist on classic pizza. It yields two large portions or six slices and comes together relatively quickly when using easy no-knead dough.

I first made this lemon pizza on a sunny weekend and was amazed at how the citrus brightened the whole pie. Now whenever I want something different from traditional tomato sauce, this is my go-to.

Gather Your Ingredients

• Pizza dough: easy no-knead dough or store-bought dough works well for convenience and texture
• Extra virgin olive oil: choose a fruity high-quality one for the best flavor in the lemon brine
• Fresh parsley: adds herbaceous freshness, chop finely for even distribution
• Garlic clove: grated for a subtle pungency that infuses the brine
• Lemon zest and lemon juice: fresh and bright to give the pizza its signature tang
• Fine salt and black pepper: balance the flavors perfectly, use freshly cracked pepper if possible
• Fresh mozzarella: soft, creamy, and melts beautifully pat dry if watery to avoid sogginess
• Parmesan cheese: nutty and adds a savory finish when sprinkled on top

How to Make It

Sauté the Aromatics:

Not needed for this recipe as the garlic is grated fresh and mixed into the brine for a clean sharp flavor.

Prepare the Dough:

Follow an easy no-knead pizza dough recipe through shaping and proofing. When ready, place the dough on parchment paper and gently stretch it to approximately 9 by 13 inches. Use your fingers to create dimples across the dough surface. This helps hold the lemon brine later.

Make the Lemon Brine:

In a glass jar with a lid, combine the extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, fine salt, and black pepper. Shake vigorously until the mixture emulsifies into a vibrant brine.

Add the Toppings:

Scatter the lemon brine evenly over the stretched dough, filling the dimples with this flavorful mixture. Distribute sliced or shredded mozzarella on top, ensuring coverage but not overcrowding.

Bake the Pizza:

Preheat the oven with a pizza stone or an inverted rimmed baking sheet. Using a pizza peel or the back of a baking sheet, transfer the pizza on its parchment paper onto the hot stone or sheet. Bake until the crust and cheese are golden and bubbly. Oven times vary but roughly 8 to 10 minutes in a fan oven is typical.

Finish and Serve:

Right after baking, drizzle fresh lemon juice over the pizza. Sprinkle freshly grated parmesan cheese and more chopped parsley. Add freshly ground black pepper or a pinch of chili flakes to taste. Slice and enjoy immediately.

My favorite ingredient is the lemon brine because it brings a brightness that punches through the richness of the mozzarella. I remember making this pizza for a small gathering and watching everyone’s face light up after one bite. It’s a perfect balance of fresh and indulgent that always wins over guests.

Storage Tips Store leftover pizza tightly covered in the refrigerator and consume within one day for best quality. To reheat, use the oven rather than a microwave to preserve the crisp crust. For longer storage, freeze slices wrapped well in plastic wrap and a foil layer. Thaw in the refrigerator and reheat in the oven until crisp. Ingredient Substitutions Firm mozzarella shredded works if fresh is not available but remove excess moisture to avoid soggy crust. Fresh lemon zest and juice are key—avoid bottled lemon juice as it lacks brightness. If parsley is unavailable, substitute with fresh basil or oregano for different herbal notes. Serving Suggestions Serve this pizza alongside a crisp green salad or simple arugula with olive oil and lemon. A chilled glass of white wine or sparkling water with lemon complements the citrus flavors perfectly. This pizza can also be cut into smaller pieces for party appetizers or finger food. Cultural Context Lemon is a classic ingredient in Mediterranean cooking, often paired with olive oil and herbs to brighten rich dishes. This pizza draws inspiration from Italian simplicity, focusing on fresh, high-quality ingredients rather than heavy sauces. Seasonal Adaptations In warmer months, try adding thinly sliced zucchini or asparagus alongside the mozzarella for more vegetal freshness. During cooler seasons, a sprinkle of chili flakes adds warmth without overpowering the lemon. Use organic lemons when possible to ensure the zest is free of wax or pesticides. Success Stories Friends and family consistently tell me this lemon pizza is unlike anything they have ever tasted before. It is a refreshing change and often inspires them to experiment with citrus on savory dishes too. Freezer Meal Conversion Make a double batch of dough and assemble pizzas with toppings as described. Freeze assembled pizzas unbaked on parchment paper covered with plastic wrap and foil. When ready, bake from frozen adding a few extra minutes to cooking time. This method allows fast fresh-baked pizza on a busy night.

Flavor Boosters

Use a pizza stone or a preheated inverted baking sheet for the best crispy crust. Add fresh lemon juice only after baking to avoid bitterness.

Serving Suggestions

Serve this pizza alongside a crisp green salad or simple arugula with olive oil and lemon. A chilled glass of white wine or sparkling water with lemon complements the citrus flavors perfectly. This pizza can also be cut into smaller pieces for party appetizers or finger food.

Creative Twists

In warmer months, try adding thinly sliced zucchini or asparagus alongside the mozzarella for more vegetal freshness. During cooler seasons, a sprinkle of chili flakes adds warmth without overpowering the lemon.

This lemon pizza is a refreshing and quick alternative to traditional tomato-based pies, perfect for those looking to brighten their pizza night.

Recipe FAQs

→ What type of dough works best for this pizza?

An easy no-knead pizza dough or store-bought dough can be used, stretched gently to about 9×13 inches for optimal texture.

→ How do I prepare the lemon brine topping?

The lemon brine is made by emulsifying olive oil, water, parsley, grated garlic, lemon zest and juice, salt, and pepper in a jar, then spread over the dough filling its dimples.

→ Can I use shredded mozzarella instead of fresh slices?

Yes, shredded firm mozzarella works well, though fresh mozzarella provides a creamier texture and melts beautifully on this pizza.

→ What is an alternative to a pizza stone when baking?

Use an inverted rimmed baking sheet placed on the oven’s lowest rack to achieve a crisp crust similar to a pizza stone.

→ How should leftover pizza be stored and reheated?

Store leftovers tightly covered in the refrigerator for up to 1 day or freeze for up to 3 months. Reheat in the oven until crisp to restore texture.