Go Back

Zesty Lemon Pizza with Fresh Mozzarella & Herbs

A bright, no-sauce pizza with thin lemon slices, creamy fresh mozzarella, and a finish of fresh herbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean
Calories: 380

Ingredients
  

For the Pizza
  • 1 lb pizza dough homemade or store-bought
  • 2 tbsp extra virgin olive oil divided
  • 1 large lemon organic preferred, thinly sliced
  • 8 oz fresh mozzarella cheese sliced or torn, patted dry
  • 2 cloves garlic very thinly sliced
  • 0.25 tsp crushed red pepper flakes optional
  • 1 pinch sea salt and black pepper
  • 0.25 cup Parmesan cheese freshly grated
For the Fresh Herb Finish
  • 0.25 cup fresh basil torn
  • 2 tbsp fresh oregano leaves
  • 1 tbsp fresh thyme leaves
  • 1 drizzle extra virgin olive oil for finishing
  • 1 sprinkle flaky sea salt

Equipment

  • Pizza stone or baking sheet
  • Parchment paper
  • Mandoline or sharp knife
  • Pastry brush

Method
 

  1. Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for 45 minutes.
  2. Wash the lemon and slice it into paper-thin rounds using a mandoline or sharp knife. Remove any seeds.
  3. On a floured surface, stretch the dough into a 12-14 inch round. Transfer to parchment paper dusted with semolina.
  4. Brush dough with 1 tbsp olive oil, leaving a border. Scatter sliced garlic over the oil.
  5. Arrange lemon slices in a slightly overlapping layer over the dough.
  6. Distribute the fresh mozzarella over the lemons. Sprinkle with red pepper flakes, salt, pepper, and Parmesan. Drizzle with remaining 1 tbsp oil.
  7. Carefully slide the pizza (on parchment) onto the hot stone. Bake for 10-14 mins until crust is golden and cheese is bubbly.
  8. Remove from oven and immediately top with fresh basil, oregano, and thyme. Finish with a drizzle of oil and flaky salt. Slice and serve.

Notes

Pat the fresh mozzarella very dry to prevent a soggy crust. For best flavor, use high-quality extra virgin olive oil for finishing.