Ingredients
Scale
- 1 ball store-bought pizza dough (about 12–14 oz)
- 2 medium lemons
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, torn or chopped
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Preheat your oven to 450°F (230°C) with a pizza stone or an inverted baking sheet inside. Lightly flour a pizza peel or a piece of parchment paper and carefully stretch or roll out the pizza dough to your desired thickness, forming a roughly 12-inch round.
- Step 2: In a small bowl, combine 1 tablespoon of the olive oil with the minced garlic and the zest of one lemon. Brush this aromatic oil mixture evenly over the stretched pizza dough, leaving a small border for the crust. Distribute small dollops of ricotta cheese randomly over the dough, then sprinkle evenly with the shredded mozzarella. Season lightly with salt and freshly ground black pepper.
- Step 3: Thinly slice the remaining lemon (remove any seeds). Arrange the lemon slices evenly over the cheese layer on the pizza. Drizzle the remaining 1 tablespoon of olive oil over the top.
- Step 4: Carefully slide the prepared pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly charred in spots.
- Step 5: Remove the "Summer Lemon Pizza" from the oven. Immediately scatter the fresh basil leaves over the hot pizza. Allow it to cool for a few minutes before slicing and serving.
Notes
- To keep any leftover slices fresh, store them in an airtight container in the refrigerator for up to 2-3 days, mindful that the fresh lemon can soften the crust over time.
- Revive your pizza's crispness by reheating slices in a preheated toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes, until the cheese is bubbly and the crust regains its crunch.
- This vibrant pizza shines beautifully on its own, but for a delightful meal, pair it with a crisp arugula salad dressed simply with olive oil and a hint of balsamic, or a glass of chilled rosé.
- A pro tip for those lemon slices: aim for almost translucent thinness when slicing, as this prevents them from overpowering the other delicate flavors and ensures a pleasant, melt-in-your-mouth texture rather than a bitter bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8th of a 14-inch pizza)
- Calories: 340
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Trans Fat: 0.2g
- Protein: 4g