A bright and fresh lemon pizza combining a crispy easy no-knead dough with a tangy lemon brine, fresh mozzarella, and finishing touches of parmesan and parsley for a unique, flavorful twist on traditional pizza.
Total Time:1 hour 40 minutes
Yield:1 pizza
Ingredients
Pizza Dough
1 ball easy pizza dough (or store-bought dough)
Lemon Brine
2 tablespoons extra virgin olive oil
1 tablespoon water
1 tablespoon fresh parsley, chopped
1 small garlic clove, grated
1 teaspoon lemon zest
1 teaspoon lemon juice
¼ teaspoon fine salt
¼ teaspoon black pepper
Mozzarella
5 oz (150 grams) fresh mozzarella (or ⅓ to ½ cup shredded firm mozzarella)
To Finish
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1 tablespoon fresh parsley
Freshly ground black pepper, to taste
Instructions
Prepare Pizza Dough: Follow your easy no-knead pizza dough recipe until step 5, which includes shaping the dough and preheating your oven and pizza stone.
Prepare the Mozzarella: If using fresh mozzarella packed in water, cut it into ½ inch thick slices. Dab with paper towel if very watery to remove excess moisture.
Shape the Dough: Place the dough onto a sheet of parchment paper. Starting from the center, gently press it out with your fingers to form approximately a 9×13 inch pizza. Carefully transfer the dough onto a pizza peel or the back of a rimmed baking sheet.
Make the Lemon Brine: Combine olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and black pepper in a glass jar with a lid. Shake vigorously until well emulsified.
Add Toppings: Create a few dimples in the stretched dough with your fingers. Scatter the lemon brine evenly over the dough, filling the dimples, then evenly distribute the mozzarella pieces on top.
Bake the Pizza: Use the pizza peel to transfer the pizza onto the preheated pizza stone in the oven. Bake until the crust and cheese are nicely browned, about 10 minutes in a fan-forced oven, adjusting for your oven as needed.
Finish and Serve: After baking, drizzle fresh lemon juice over the pizza. Sprinkle grated parmesan cheese, fresh parsley, and freshly ground black pepper (or chili flakes if desired). Slice and serve immediately.
Notes
For a less watery pizza, pat fresh mozzarella dry before adding it to the dough.
If you don’t have a pizza stone, use a preheated baking sheet to achieve a crispy crust.
The lemon brine adds a bright, tangy flavor; you can adjust garlic and parsley amounts to your taste.
Allow the dough enough time to rest and rise according to your no-knead dough recipe for best results.
Use a pizza peel or parchment paper to make transferring the pizza to the oven easier and to avoid tearing the dough.
