Fresh lemon mozzarella pizza (Printable Version)
A fresh lemon and mozzarella pizza topped with garlic, parsley, parmesan, and olive oil, baked crisp and bright.
# Ingredients List:
→ Pizza dough
01 -
1 ball easy pizza dough (or store-bought)
→ Lemon brine
02 -
2 tablespoons extra virgin olive oil
03 -
1 tablespoon water
04 -
1 tablespoon fresh parsley, chopped
05 -
1 small garlic clove, grated
06 -
1 teaspoon lemon zest
07 -
1 teaspoon lemon juice
08 -
¼ teaspoon fine salt
09 -
¼ teaspoon black pepper
→ Mozzarella
10 -
5 oz fresh mozzarella (or ½ to ⅓ cup shredded firm mozzarella)
→ To finish
11 -
1 tablespoon lemon juice
12 -
2 tablespoons grated parmesan cheese
13 -
1 tablespoon fresh parsley
14 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Follow the easy no-knead pizza dough method through shaping and preheat the oven as instructed.
02 -
If using fresh mozzarella packed in water, slice into ½ inch thick pieces. Dab with a paper towel to remove excess moisture if very watery.
03 -
Place dough on parchment paper; from the center, gently press outward with fingers to form approximately a 9×13 inch rectangle. Transfer dough on a pizza peel or back of a rimmed baking sheet.
04 -
Combine olive oil, water, parsley, grated garlic, lemon zest, lemon juice, salt, and pepper in a jar. Shake vigorously until well emulsified.
05 -
Create dimples on the dough surface with fingertips. Evenly scatter the lemon brine over dough, filling the dimples. Top evenly with mozzarella pieces.
06 -
Using the pizza peel, transfer pizza onto a preheated pizza stone or inverted rimmed baking sheet. Bake until cheese and crust are golden and lightly browned, about 8-10 minutes in a fan oven. Monitor closely.
07 -
Remove pizza from oven. Drizzle with fresh lemon juice, sprinkle parmesan cheese, fresh parsley, and freshly ground black pepper to taste. Slice and serve immediately.
# Extra Tips:
01 -
Use an inverted rimmed baking sheet preheated on the oven’s lowest shelf if a pizza stone is unavailable for a crisp crust.
02 -
Store leftovers refrigerated up to 1 day or freeze up to 3 months; reheat in oven for crispness.